Print

Blue Corn Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sour cream, corn, and chile peppers add flavor to these attractive blue corn muffins. Use blue cornmeal or a good quality stone ground cornmeal in the muffins.

Ingredients

Scale
  • 1 cup cornmeal, blue or stone-ground
  • 1 cup all-purpose flour
  • 1 tablespoon honey (or sugar)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sour cream
  • 2 large eggs
  • 4 tablespoons melted butter
  • 1 cup frozen corn kernels, thawed
  • 3–4 scallions, thinly sliced
  • 2 tablespoons minced chile peppers

Instructions

  1. Heat the oven to 425 F.
  2. Spray a 12-cup muffin tin with paper liners or spray the cups with cooking oil spray.
  3. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir the dry ingredients to blend.
  4. In another bowl, whisk together the sour cream, eggs, and cooled melted butter.
  5. Add the wet mixture to the dry ingredients and stir just until blended. Fold in the thawed corn kernels, green onions, and chile peppers.
  6. Fill muffin cups about three-quarters full.
  7. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Find it online: https://classic-recipes.com/blue-corn-muffins/