bakingglutenfreememories Corn muffins are a good addition for dinner. The weather has been a bit cool here for the month of May and so I have been on a soup and chili beans kick with these blue corn muffins as a delicious side in place of bread.
I am a big fan of corn muffins over cornbread because muffins are usually moister and not quite as crumbly. Blue corn has easily become my favorite over yellow corn. The flavor is so good and seems a bit stronger to me. Additionally, it is considered to be a nutritious whole grain. If you also try to mix up your gluten-free flours, blue corn flour is a good one to try; the texture is great!
These blue corn muffins are moist, soft, and ever so slightly sweetened so that they pair well with savory dishes rather than tasting like a breakfast muffin. These muffins are also hearty and satisfying, you just feel good after eating them! They contain butter which gives them a richer flavor and they are naturally sweetened with honey.
All ingredients can be mixed in just 1 bowl which makes this a very easy recipe to make!
Ingredients You Will Need
- organic blue corn flour
- gluten-free all-purpose flour
- baking powder
- baking soda
- sea salt, fine
- eggs
- honey
- melted butter
- water
You may also be interested in my Blue Corn Waffles recipe that is great eaten both savory and sweet!
How to Make Blue Corn Muffins
You will start by melting the butter and setting it aside to cool. It is important to allow the butter to cool since eggs will be added to it. We don’t want cooked eggs in the batter! Then preheat the oven and lightly oil or line a muffin tin with paper cups.
Take a medium sized mixing bowl and add the melted butter, honey, followed by the eggs. Mix them together well. Next, add in the dry ingredients; blue corn flour, gluten-free all-purpose flour, salt, baking soda, and baking powder. Start stirring and pour in the water while continuing to stir until the batter is nice and smooth. The batter will be thicker and you can add a little extra water, if needed. Not all flours are created the same.
Fill each muffin cup about 3/4 the way to make 12 medium sized muffins. Bake for about 24 minutes and allow them to cool. Enjoy!
These muffins are good with:
-Soup
-Chili beans
– Breakfast eggs
– Salad
– Butter and honey for a nice snack
– Or just eaten plain!
Storage Tips and Notes
– Store in a sealed bag or container for 1-2 days at room temperature or in the refrigerator for 3-4 days
– Leftover muffins store very well in the freezer
– I prefer to use blue corn flour that is a bit coarse. I have tried the more refined, blended corn flours and they do not bake quite the same
– I’ve tested this recipe with different gluten-free all-purpose flour blends and the result has been consistent. The flour I used in these muffins pictured is Bob’s Red Mill 1 to 1 Baking Flour
Blue Corn Muffins
Ingredients
- 2¼ cups organic blue corn flour (260g)
- ½ cup gluten-free all-purpose flour (I used Bob's Red Mill 1 to 1 Baking Flour) (78g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 eggs
- ¼ cup honey (63ml)
- ¼ cup unsalted butter, melted (4T)
- 1¾ cups water (402ml)
Instructions
- Melt the butter and set it aside to cool.
- Preheat the oven to 350°F and oil or line a muffin tin with paper cups.
- In a medium sized bowl, pour in the melted butter, honey, and eggs. Mix together well.
- Next, add in the blue corn flour, all-purpose flour, salt, baking soda, and baking powder. Stir and add in the water while continuing to stir until the batter is nice and smooth. The batter will be thick in texture. If it's too thick, add a tiny bit more of water.
- Fill each muffin cup about 3/4 the way and pop them in the oven on the middle rack. Bake for about 24 minutes or until firm on top.
For those of you who have never eaten a blue cloud, you can’t pass up this experience.
Perfect with a big bowl of chili on a cold, winter night. Or have it next to some summer ribs on the barbie. The texture and flavor are superb.
Thank you very much and I love the blue cloud analogy! 🙂 I am glad you enjoyed them!