The batter is straightforward and bakes into muffins with a tender crumb and a flavor that is more complex than their ingredient list suggests. The blue corn brings an light earthiness and a mild nuttiness that sets these apart from the sweeter, blander yellow corn versions most people grew up eating.
This is a small-batch muffin recipe; the right number to bake when you want fresh muffins for two without a dozen sitting on the counter going stale. Served in their liners, still warm from the pan, they are the kind of thing that makes a weekend breakfast feel considered.
Blue cornmeal has a few nutritional differences when compared to yellow and white cornmeal, like it has more antioxidants, protein, and fiber, and a lower glycemic index (this is basically a measure of how quickly food increase your blood sugar). Practical differences come to light in the flavor (blue cornmeal is nuttier and earthier), the higher satiety factor – it give you a feeling of fullness (due to higher protein and fiber) and blue cornmeal alone makes a denser cake or cornbread due to higher protein. To explain the latter; a high protein flour soaks up more water, making the dough dryer, but holds it together well. In general, you would chose a high protein flour for pizza and bread and a lower protein powder for cakes, pancakes and muffins.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Blue cornmeal
- Cake flour
- Granulated sugar
- Baking powder
- Butter
- Egg
- Milk
For these blue cornmeal muffins I have chosen for a mixture of blue cornmeal and cake flour. The cake flour, being low in protein, compensates for the high protein content of the blue cornmeal. Resulting in a less dense, but finer-textured muffin than a mixture with all-purpose flour (like we do in most cornbreads).
Before you begin, this short video below walks you through a few steps.
How to Make Blue Corn Muffins
Step 1 – In separate bowls mix dry ingredients (blue cornmeal, cake flour, granulated sugar, baking powder and salt) and wet ingredients (milk, egg, melted butter).
Step 2 – Fill 6 muffin wells with muffin liners.
Add the wet ingredients to the dry ingredients and mix until combined, without any dry patches.
Use a ice cream scoop and fill 6 muffin liners with the batter.
Step 3 – Place the muffin pan in a preheated oven of 350°F and bake the muffins for 10-15 minutes or until a toothpick comes out clean.
Allow the muffins to cool down a little bit or entirely if you prefer. Serve with butter, honey, or a jam of jelly. Muffins are a great snack, breakfast or accompaniment for chili, soups, etc.
Blue Corn Muffins
Pin Recipe FacebookIngredients
- 1/2 cup blue cornmeal, + 1 tablespoon
- 1/2 cup cake flour
- 2 tablespoons granulated sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, + 1 tablespoon
- 1/2 egg
- 3 tablespoons butter, melted and cooled
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix dry ingredients: blue cornmeal, cake flour, granulated sugar, baking powder and salt.
- In another, smaller bowl, mix milk, egg, melted butter.
- Fill 6 muffin wells of a muffin pan with liners.
- Add the wet ingredients to the dry ingredients and mix until combined, without any dry patches.
- Use a ice cream scoop and fill 6 muffin liners with the batter.
- Place the muffin pan in the oven and bake for 10-15 minutes or until a toothpick comes out clean.
- Allow to cool or serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.