Blue Corn Cornbread Muffins
Blue Corn Cornbread Muffins are a must-have side for soups and stews! Blue cornmeal naturally gives these cornbread muffins a wonderful blue color, and it’s also slightly sweeter with a more subtle corn flavor than regular cornmeal. The muffins themselves are moist and fluffy with a hint of sweetness. They are easy to make in one bowl in just a few minutes and taste so good with The Best Chili, Southern Instant Pot Black Eyed Peas, or Instant Pot Pinto Beans.
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Why This Recipe is So Good
- Blue corn muffins are moist, tender, and not dry! Even after reheating, these muffins are so light and moist, and they taste so good with almost any dinner. Or enjoy them as a snack with butter and a drizzle of honey.
- It’s a quick and filling side dish that’s sooooo easy to make in just a few minutes. Made in one bowl, this cornbread batter comes together with a few pantry staples like cornmeal, flour, baking powder, salt, eggs, milk, and sugar.
Recipe Ingredients
- Blue cornmeal – Mixed with all purpose flour and baking powder to provide a nice amount of structure and texture to the muffins. Blue cornmeal is made from blue corn. It’s slightly sweeter with a subtle corn flavor compared to yellow cornmeal. I found it at my local health food store, but you can also purchase it online.
- Eggs – Add additional moisture to the batter and binds all the ingredients together.
- Milk – This is key to a really soft and moist cornbread muffin. I used regular whole dairy milk.
- Sugar – I like to add a bit more sugar to my blue cornbread muffins because it plays so nicely with the natural sweetness fo the cornmeal. Think Jiffy mix cornbread muffins but a tad less sweet.
How to Make Blue Corn Cornbread Muffins
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Prep: Preheat your oven to 375 degrees Fahrenheit, grease a muffin pan, then set aside.
- Melt your butter in a pot over the stove or in the microwave, then set aside.
- In a large mixing bowl, whisk together blue cornmeal, flour, granulated sugar, baking powder, and salt. Set aside.
- In a large measuring cup, whisk together melted butter, milk and eggs until combined. Pour the wet ingredients into the dry ingredients then stir until everything is incorporated and there aren’t any more speckles of flour. The batter will be on the thinner side.
- Use a large spoon or a cookie scoop to divide the cornbread batter into the greased muffin tin.
- Bake cornmeal muffins in the center of a 375-degree preheated oven for 15 – 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool slightly in the pan before serving with butter or your favorite soup or chili. Enjoy!
Frequently Asked Questions —
Blue cornmeal has a sweet and subtle corn flavor compared to yellow cornmeal. It is an heirloom corn variety found all across the American South and in Mexico. Blue cornmeal is also used by indigenous communities in many traditional dishes. It has a blueish-purple color that remains even after baking.
Looking For More Recipes?
- Cornbread Muffins Recipe
- Cast Iron Skillet Cornbread
- Sweet Potato Cornbread
- Jalapeno Honey Cornbread
- Rosemary Polenta Cornbread
- Grandpa’s Southern Turkey Cornbread Dressing
- Turkey Pot Pie with Biscuits
- Southern Instant Pot Black Eyed Peas
- Cajun Smothered Turkey Wings
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Blue Corn Cornbread Muffins
Equipment
- 1 (12-cavity) muffin pan
- 1 whisk
Ingredients
- ½ cup butter unsalted, melted or olive oil
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 3 – 4 tablespoons of granulated sugar or honey
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cup milk
- 2 large eggs whisked
Optional serving suggestions
- Butter
- A drizzle of honey
Instructions
- Preheat your oven to 375 degrees Fahrenheit, lightly grease a muffin pan, then set aside. If using paper liners, lightly brush with oil before pouring in the batter so the cornbread muffins don't stick to the liners.
- Melt your butter in a pot over the stove or in the microwave, then set aside.
- In a large mixing bowl, whisk together blue cornmeal, flour, granulated sugar, baking powder, and salt. Set aside.
- In a large measuring cup, whisk together melted butter, milk and eggs until combined, pour into the bowl with the dry ingredients, and stir until everything is incorporated and there aren’t any more speckles of flour. The batter will be on the thinner side.
- Use a large spoon or a cookie scoop to divide the cornbread batter into a lightly greased muffin tin.
- Bake cornmeal muffins in the center of a 375-degree preheated oven for 15 – 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool slightly in the pan before serving with butter or your favorite soup or chili. Enjoy!
Notes
How To Store/ Make Ahead
- Store muffins in an air-tight container or plastic bag for up to 1 week.
- Reheat in a 400-degree Fahrenheit preheated oven for 8 – 10 minutes or until hot.
- Freezing instructions: Freeze baked cornbread muffins, wrapped individually with plastic wrap or in a freezer-safe bag or container for up to 3 months. Allow to thaw, then reheat in the oven or reheat from frozen covered until hot.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
