Description
These Blue Corn Blueberry Chocolate Chip Muffins combine the rustic texture of blue cornmeal with juicy blueberries and rich chocolate chips for a delightful gluten-free treat. Enhanced with warm cinnamon and a golden brown sugar topping, these muffins are moist, flavorful, and perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 1 cup blue cornmeal
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 2½ teaspoons cinnamon (divided)
- 1 teaspoon Kosher salt (if using table salt, use half the amount)
- 1 cup fresh or frozen blueberries (about 6 ounces)
- ¾ cup semisweet chocolate chips or chunks
Wet Ingredients
- ¾ cup avocado oil (or other neutral oil like vegetable)
- ¼ cup granulated sugar
- ½ cup low-fat milk
- ¼ cup whole-fat sour cream
- 1 tablespoon pure vanilla extract
- 4 large eggs
Topping
- 2 tablespoons unsalted butter (melted)
- 4 tablespoons golden brown sugar
- ½ teaspoon cinnamon (remaining from total 2½ teaspoons)
Instructions
- Set the oven and prepare the pan: Preheat your oven to 375°F (190°C) and line a 6-cup jumbo muffin pan with paper liners to prevent sticking and make removal easy.
- Make the batter: In a large mixing bowl, whisk together the blue cornmeal, gluten-free flour, baking powder, 2 teaspoons of cinnamon, and salt. Toss in the blueberries and chocolate chips to coat them evenly with the dry mixture. In a separate bowl, whisk together the avocado oil, granulated sugar, milk, sour cream, vanilla extract, and eggs until smooth. Create a well in the dry ingredients and pour in half of the wet mixture. Fold gently with a spoon until partially combined, then add the remaining wet ingredients and fold carefully just until no dry spots remain, avoiding overmixing.
- Make the topping: Combine the melted butter, golden brown sugar, and remaining ½ teaspoon cinnamon in a small bowl. Stir until blended to create a flavorful sugar topping.
- Assemble: Distribute the batter evenly into the prepared muffin cups. Drizzle the cinnamon brown sugar topping evenly over the surface of each muffin batter cup for a sweet, crisp crust.
- Bake: Place the muffin pan in the preheated oven and bake for approximately 35 minutes, or until the muffins are golden on top and spring back slightly when pressed gently.
- Cool and serve: Allow the muffins to cool in the pan for about 20 minutes before serving. Enjoy them warm or at room temperature for the best flavor and texture.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw to avoid excess moisture in the batter.
- Coating the blueberries and chocolate chips in dry ingredients helps prevent them from sinking during baking.
- Do not overmix the batter to keep muffins tender and avoid toughness.
- If you don't have avocado oil, substitute with vegetable or canola oil for a neutral flavor.
- These muffins are gluten-free but not vegan due to eggs and dairy.
- For added texture, consider adding chopped nuts or seeds to the batter.
