Blue Corn Muffins with Green Chiles

Harvest time in New Mexico is just an excuse to declare a fiesta and eat roasted green chiles and corn until the cows come home. Or you turn blue. I'm not kidding. I can't keep up. I love me my Green Chile as much as the next Gringa, but. Breakfast, lunch and dinner? Hola. Maybe I lack the gene. I'm starting to crave lettuce. Celery sticks. I'm dreaming of multi-colored cherry tomatoes. Something crisp and raw and fresh.

You know, bunny food.

And speaking of blue, higher-in-protein blue corn just happens to be a New Mexican specialty. (There's even a Blue Corn Cafe in Santa Fe, and rumor has it- if you call ahead they'll accomodate a gluten-free request). When you bake with blue cornmeal it it isn't exactly blue, I find. More like dark green. But maybe it's just me. We all see colors differently you know.

No two people see the exact same shade of blue. Kinda like politics. And life.

Blue Corn Muffins with Green Chiles

Steve made these muffins using two large free-range organic eggs. Egg replacer should also work (I've had no trouble substituting one to two eggs with Ener-G Egg Replacer in my muffin and cornbread recipes; it works like a charm).

Dry ingredients:

1 cup blue cornmeal (check your source for gluten-free status)
3/4 cup sorghum flour
1/2 cup tapioca starch (or sweet rice flour)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon mild chili powder
1 teaspoon cinnamon
1/2 cup organic light brown sugar* see notes on using agave instead

Wet Ingredients:

Two organic free-range eggs or Ener-G Egg Replacer for 2 eggs
1/2 cup plus two tablespoons light olive oil
1 cup water or watered down plain hemp, rice or almond milk with 1/2 teaspoon apple cider vinegar added


1/2 cup chopped roasted mild green chiles

Preheat your oven to 350 degrees F. Line a muffin pan with paper liners.

Measure out the dry ingredients (blue cornmeal through brown sugar) into a bowl and whisk to combine.

In a separate large mixing bowl, combine the Egg Replacer with the olive oil and liquid and beat for one minute.

Add in the dry ingredients a little at a time and beat by hand just until a smooth batter is formed, about one minute. It should be thicker than a cake batter.

If your batter seems a little dry, add a tablespoon more liquid at a time until you achieve a smooth batter.

Add in the chopped roasted green chiles and stir to combine.

Spoon the batter into the muffin cups.

Bake the muffins in the center of a pre-heated oven for 20 to 25 minutes (depending upon your altitude and individual oven temperature, etc). The muffins should feel firm to the touch; and a wooden pick inserted into the center should emerge dry.

Place the muffins on a wire rack to cool a bit. These are lovely served warm.

You can reheat these muffins in a skillet with a touch of olive oil (or briefly zap them in a microwave- but don't over-heat them this way- they will fall apart).

Makes one dozen muffins.

Printer-friendly recipe

Karina's Notes:

If you use agave as a sweetener in this recipe start with less liquid- add a little liquid at a time until you achieve the batter consistency you want.

Not vegan? Use two happy organic free-range eggs and buttermilk.

Pamela's Ultimate Baking Mix (or your favorite GF flour mix) would work in place of the sorghum and tapioca.

If you have a plain yogurt you like, use a half a cup of yogurt in place of half the water or rice milk as a richer alternative.

If you prefer yellow corn meal just substitute the blue cornmeal for yellow.

Arrowhead Mills makes a blue cornmeal- but the label states "Wheat Free- no gluten ingredients". Use at your own discretion (I would call the company to ask about cross contamination issues).


Alanna @ A Veggie Venture said...

I've had blue cornmeal in the freezer for a couple of months - really intended to do cornmeal-blueberry muffins back in July when blueberries were available.

No 'Hatch' chiles here, too bad. (Wait! Are yours Hatch? I have them on the brain, I guess.) I wanted to get some at the grocery when in Santa Fe last month, too bad, we ran short of time at the last minute.

Karina Allrich said...

Yes- New Mexico green chiles are Hatch chiles. Roasters are everywhere now- roasting chiles outside stores and at roadside stands- the aroma? Ah. Talk about divine.

Paragon~Of~Virtue said...

Oh wow! I am so behind (but that's Australia for you, and a country town to boot). We've just discovered blue corn chips.
I agree with your comment about us all seeing colours differently. The kids argued over them - one child declaring them black and the other insisting they were green!

glutenfreeforgood said...

Perfect timing! I just bought 2 bushels. My car smells so good! These muffins look wonderful and I just love the way blue corn makes a recipe seem a bit more fanciful. Your photos express exactly what I mean. Beautiful! Nice time of the year if you love chile.

Lydia (The Perfect Pantry) said...

I fell in love with blue corn pancakes on my first visit to Santa Fe, but despite bringing flour home, I never actually made pancakes with it. These muffins look like something I could get very addicted to, so time to buy more blue corn meal.

Melissa said...

Love your blog. As a mom with two kids with Asperger's I fall back on so many of your ideas and inspiration. I have told all the mom's in my autism group about your blog. Check out mine if you get a chance. Keep up all the great gf/cf we all appreciate it. Your food is so yummy!

Sophie said...

My husband has been begging me to make blue cornbread. I've been too scared! Now I see what I've been missing. Thanks for posting this, it'll definitely come in handy. As for the color, green or blue, I love eating fun-colored foods :).

Li loves David said...

I miss chiles, Hatch or otherwise! Goddess, you are making me drool here in FL. I wish I was back in the Southwest. Lovely photo - I may have to whip up some cornbread later. Yellow, alas, no blue cornmeal in the pantry (or the state?). ~Li

Cindy said...

I love them Karina! My blue corn bread/muffins would be better with chilies, thanks for the reminder (how could I miss the peppers?!?) It is hard to make blue corn baked goods look appetizing, I hear many complaints about blue corn bread pictures. The muffins look good though. Hope all is well! Did you get to hear Obama speak recently in NM? (I may be way behind on the news)

Devorah said...

Hi Karina,
In honor of your Jewish roots, thought I'd let you know that two dishes this sabbath were from your blog: the quinoa salad with lime and the peach coffee cake. Both were delish, and the quinoa was made by my gluten-eating friend. She loves your blog as much as I , the gluten-free one, do. Hope you're having a great weekend!

Homesick Texan said...

Oh my, this is the ultimate New Mexican fall recipe! And lucky me, I still have some Hatch chiles that I brought back from my recent trip to Texas.

Susan from Food Blogga said...

I had blue corn French toast when I visited Santa Fe, New Mexico a few years ago and still have fond memories of it. So I know I'd love these muffins, Karina. Thanks for a fabulous recipe!

noosh. said...

i don't recall seeing blue cornmeal in the store, but now i'll definitely keep a look out for it! just one question-- do you water down only the hemp milk? or rice/almond as well? is it because it's too thick? thanks for another wonderful recipe!

Karina Allrich said...

Thanks to Paragon of Virtue, Gluten Free For Good, Lydia! Blue corn pancakes sounds fabulous. Must try.

Melissa- Two Aspies? I'm glad to help- I'm a GF/CF visual thinker myself. ;)

Sophie- Hope he likes these!

Li Loves David- Yellow will work, too. Hugs.

Cindy- YES! Not only did I get to hear Obama speak at a rally in Espanola, I shook his hand! He does not disappoint. Remarkable man.

Devorah- You made my night! Thank you. I'm honored that my recipes were a part of your Sabbath. Shalom, my friend!

Homesick Texan- You know from good chiles and cornbread recipes- so. Get baking, Sistah.

Susan- Get out! Blue corn French toast? I am green- er, blue- with envy.

Noosh- Look in the gluten-free sections of a Whole Foods or Wild oats style store. I water down the milk because it seems to bake lighter when I do. I used to use straight milk/non-dairy milk in baking cornbread but with water or watered down hemp/rice/nut milk it rises higher, and is lighter.

Who knows why?


Scrumptious said...

Hi Karina,

I adore your blog. My boyfriend and I are hosting our first thanksgiving together and I'm here for vegan, gluten-free ideas to wow our families with so they stop worrying about the lack of turkey.

There's so much to prep and I'm wondering if these wonderful-sounding muffins can be made ahead of time and frozen? If you have frozen them in the past, what do you recommend for thawing and reheating? (I see you mention the microwave but we don't have one, just an old-fashioned oven and a toaster oven.)

Karina Allrich said...

Hi Scrumptious- Thank you. Yes- you can make these ahead. In fact, I always freeze muffins for easy treats to keep on hand. I wrap each individually in foil (when completely cooled) and bag in freezer storage bags.

They will "shrink" a bit when frozen. But the taste is still tender and lovely.

To thaw a bunch for guests- I'd simply take them out and unwrap them the day of your gathering and allow them to thaw at room temp. If you want to serve them warm, warm them in a low to 325 degree F oven briefly before serving.

Have fun!


Scrumptious said...

Hi Karina, Just wanted to let you know I made your blue corn muffins this morning. They are so delicious! The batter actually made enough for 16 muffins, which is great because our as-yet-unfinalized Thanksgiving roster may reach 14, so I was a bit worried. This meant there were a couple left over for eager taste-testing!

The flavor is so yummy with the sweetness and the chile! I was surprised by the texture - much grainier and looser than I was expecting. These were my first gluten-free muffins - are they supposed to be that way or did I miss some tweak or technique?

Anonymous said...

Hi Karina,

When you first posted the blue corn muffins recipe I was so excited. However, I've been putting off trying the recipe for too many months!

Is it possible to cook these muffins in more of a "bread" form? If so, how long should they cook in the oven for?

Thanks for you help!



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