These blue corn muffins with green chiles are a delightful twist on the traditional cornbread. The unique flavor of blue cornmeal combined with the mild heat of diced green chiles creates a savory treat that's perfect for any meal. Whether you're serving them as a side dish or enjoying them on their own, these muffins are sure to impress.
One of the key ingredients in this recipe is blue cornmeal, which might not be a staple in every pantry. You can usually find it in the baking aisle or the specialty foods section of your supermarket. Another ingredient to note is the diced green chiles, which are typically canned and can be found in the international or Mexican food aisle.

Ingredients For Blue Corn Muffins With Green Chiles
Blue cornmeal: A type of cornmeal made from blue corn, giving the muffins a unique color and flavor.
All-purpose flour: Provides structure to the muffins, ensuring they hold together well.
Baking powder: A leavening agent that helps the muffins rise and become fluffy.
Salt: Enhances the overall flavor of the muffins.
Milk: Adds moisture and richness to the batter.
Egg: Binds the ingredients together and adds structure.
Vegetable oil: Adds moisture and helps create a tender crumb.
Diced green chiles: Adds a mild heat and unique flavor to the muffins.
Technique Tip for This Recipe
When incorporating the diced green chiles into the batter, ensure they are evenly distributed to avoid pockets of intense flavor. To achieve this, gently fold the chiles in with a spatula rather than stirring vigorously. This method helps maintain the muffins' light and airy texture.
Suggested Side Dishes
Alternative Ingredients
blue cornmeal - Substitute with yellow cornmeal: Yellow cornmeal is more commonly available and has a similar texture and flavor profile.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the nutritional value with more fiber.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the muffins.
large egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a vegan alternative that binds ingredients similarly.
vegetable oil - Substitute with coconut oil: Coconut oil provides a subtle coconut flavor and is a healthier fat option.
diced green chiles - Substitute with diced jalapeños: Jalapeños offer a similar heat level and can be used to maintain the spicy element in the muffins.
Other Alternative Recipes Similar to This
How to Store / Freeze These Muffins
Allow the blue corn muffins to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the muffins soggy.
Place the cooled muffins in an airtight container. Line the bottom of the container with a paper towel to absorb any excess moisture. Add another paper towel on top of the muffins before sealing the container.
Store the container at room temperature if you plan to consume the muffins within 2-3 days. For longer storage, place the container in the refrigerator, where they will stay fresh for up to a week.
For freezing, wrap each muffin individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and maintain their flavor and texture.
After wrapping, place the muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
Store the muffins in the freezer for up to 3 months. When ready to eat, thaw them at room temperature or reheat them in the microwave for 20-30 seconds.
To reheat in the oven, preheat to 350°F (175°C) and warm the muffins for about 10 minutes. This method helps to restore their original texture and flavor.
If you prefer a crispier exterior, you can also reheat the muffins in a toaster oven. Set the toaster oven to a low setting and heat for 5-7 minutes.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the blue corn muffins on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the muffins' original texture and flavor.
Microwave Method: Place a blue corn muffin on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This is a quick method but may slightly alter the texture.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the blue corn muffins directly on the rack or on a baking sheet. Heat for about 5-7 minutes. This method is quicker than a conventional oven and still preserves the muffins' texture.
Steaming Method: If you have a steamer, place the blue corn muffins in the steamer basket. Steam for about 5 minutes. This method keeps the muffins moist and is great for retaining their soft texture.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the blue corn muffins in the basket and heat for 3-5 minutes. This method is efficient and helps maintain a slightly crispy exterior while keeping the inside moist.
Best Tools for This Recipe
Oven: Preheat to 400°F (200°C) for baking the muffins.
Mixing bowl: Combine the dry ingredients and mix the wet ingredients separately.
Whisk: Blend the milk, egg, and vegetable oil together.
Spatula: Fold in the diced green chiles into the batter.
Muffin tin: Divide the batter evenly among the cups for baking.
Toothpick: Check for doneness by inserting into the center of a muffin.
Wire rack: Cool the muffins completely after baking.
Measuring cups: Measure out the blue cornmeal, flour, milk, and vegetable oil.
Measuring spoons: Measure the baking powder and salt.
Can opener: Open the can of diced green chiles.
How to Save Time on Making These Muffins
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the cooking process.
Use muffin liners: Line the muffin tin with paper liners to save time on cleanup and ensure easy removal.
Combine dry ingredients in advance: Mix the blue cornmeal, flour, baking powder, and salt the night before to save time on the day of baking.
Opt for pre-diced chiles: Use a can of pre-diced green chiles to avoid the hassle of chopping.
Use a cookie scoop: Use a cookie scoop to evenly distribute the batter into the muffin tin, ensuring uniform muffins and saving time.

Blue Corn Muffins With Green Chiles
Ingredients
Main Ingredients
- 1 cup Blue Cornmeal
- 1 cup All-purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1 cup Milk
- 1 large Egg
- ¼ cup Vegetable Oil
- 1 can Green Chiles diced
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the blue cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the diced green chiles.
- Divide the batter evenly among the muffin tin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Value
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