Blue Corn Muffins

Blue cornmeal in muffin form! These go beyond the blue cornmeal though with cheddar cheese and spicy peppers laced through them.


Blue Corn Muffins

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Blue corn is all the rage these days. You can find blue corn tortilla chips and blue corn tortillas in stores and restaurants pretty readily.

When I was stumbling through the grocery store recently (something I do pretty much every day), I saw a whole bag of blue cornmeal! I’m sure that this has been available for a while, but this was one of the first times I’ve seen it.

So I grabbed a bag and figured that I would work out something with it later.

Fast forward two weeks and I’m starving. I open up my pantry and there’s that darn blue cornmeal staring me down.

So I made some really good muffins!

Blue Corn Muffins

12 muffins
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Blue cornmeal in muffin form! These go beyond the blue cornmeal though with cheddar cheese and spicy peppers laced through them.

Adapted from a Bobby Flay Recipe


1/3 Cup sugar
3/4 Cup unsalted butter
4 large eggs
1/2 Cup milk
1-2 Serrano peppers, minced
3 ounces cream cheese
1 Cup cheddar cheese, grated
1 Cup blue cornmeal
1 Cup flour
2 1/2 Teaspoons baking powder
1 Teaspoon salt
2 Tablespoons poppy seeds (opt.)


1) Cream together the butter and sugar.  Dice the peppers and grate your cheese.

2) Add the eggs one at a time to the butter/sugar mixture.  Then add the milk, cheeses, and peppers.

3) In a separate bowl, stir together the dry ingredients.

4) Add dry ingredients 1/3 at a time.  Mix together until batter is mixed but try not to over-mix it.

5) Grease or butter muffin tins and spoon batter evenly into tins.  You can almost fill up each muffin cup.

6) Bake at 375 degrees for 20 minutes.  Check to make sure muffins are cooked through.

7) Let cool for a minute or two and then remove muffins from tin.  Serve hot or warm.

Making the Batter

This is a pretty standard corn muffin recipe plus some delicious things.

I wasn’t really sure that blue cornmeal has a different flavor than normal cornmeal, but after making these muffins I do think it’s a bit more flavorful somehow. You could definitely sub regular cornmeal for this recipe though if you wanted to.

There’s some interesting things here…

One cool part about this recipe is that it starts similarly to a cake batter.

You start by creaming together your butter and sugar. You can use either a hand mixer or a stand mixer for this job. Either will work fine.

Just mix together the butter and sugar until it’s light and creamy.

creaming butter
Kind of like a cake…

There are some really flavorful things going into these muffins that make them really surprising.

For starters, chili peppers! You could use one or two Serrano peppers (or jalapeno peppers) depending on how much heat you want. I left the seeds in and everything and just diced them pretty finely.

Spicy guys…

Cheese is a natural addition to muffins like this also.

Cheddar gives some awesome flavor and cream cheese makes the muffins really rich and delicious.

Adding both is a solid plan!

Two kinds of cheese? Why not.

After you’ve creamed together the butter and sugar, mix in the eggs one at a time and then mix in the milk, peppers, and cheeses until the batter is relatively smooth (there might be a few chunks which is fine).

In a separate bowl, stir together your dry ingredients (flour, cornmeal, baking powder, salt). While the muffins will end up just subtly blue, the cornmeal itself is this beautiful blue (almost purple) color.

blue corn
Strange stuff!

Add the dry ingredients to your batter 1/3 at a time and mix it until it’s well-combined. Try not to over-mix it though.

Anytime I see a batter like this, I can’t help but try a taste of it before cooking it.

This batter was really good on its own!

Delicious batter!

Baking the Muffins

The most important step for these muffins is to make sure you grease your muffin tin really well before adding the batter. If you don’t, you’ll be prying the muffins out with a crowbar.

I used butter and just rubbed it all over my muffin tin. Then just portion out your batter into each muffin cup.

In hindsight, I could’ve filled my tins up even more than I did.

You could fill them up even more…

Bake these guys at 375 for about 20 minutes. Check them at that point and see if they are lightly browning around the edges. If so, they are probably done.

Good stuff.

Once the muffins cool for a minute or two, you should be able to pop out each muffin. I think it helps to run a butter knife around the edges of each muffin and then they should just pop right out.

These muffins were really flavorful and had an amazing texture. I love the speckled blue color with them also.

Great texture.

These are perfect with some butter on them and would be a great side for any kind of Tex-Mex brunch or breakfast.

Maybe serve them with some delicious migas?

Has anyone else tried blue cornmeal? What do you think?

7 Responses to “Blue Corn Muffins” Leave a comment

  1. Really nice color. Kinda strange and not for a "standard" muffin cakes but nevertheless very tempting to try out myself. Also I was surprised not to see peppers on that sliced muffin in the last picture!

    1. Yea… that is odd. Trust me they were in there. ;) I only used one pepper actually and could definitely taste some heat.

  2. I haven't used blue cornmeal before, but I make a really similar corn muffin recipe with jalapenos and cream cheese. I don't incorporate the cream cheese though. Instead I cut it into little chunks and layer it between layers of the batter in the tins so you get little pockets of cream cheese. I also cheat most of the time and use a certain store bought mix. They're really good with honey butter so you get a nice spicy/sweet combo. I was inspired after having a pretty good version (but in cornbread format) at Fox Bros. BBQ here in Atlanta.
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