Blue Cornbread Muffins

Before everything became about sweet yellow corn, people were all about the blue corn.  Blue corn is one of the oldest varieties of corn.  Blue corn has a high level of anthocyanins, which give it the blue (or purplish) color.  In other words, blue corn has lots of health benefits! I’m going to be honest, I also like the fact that these are purple because they’re cuter than normal cornbread muffins.  There. I said it. You should be able to find organic blue corn meal at your grocery store and that is what I recommend.  Enough about that, back to the deliciousness that is the blue cornbread muffin.  These muffins come together quickly and make a great side to soups, salads, basically anything.  Give these a try for Thanksgiving (it is November now, after all) to accompany Thanksgiving dinner. I’m picturing them making a glorious combination with some turkey and homemade mac and cheese.


Begin by preheating the oven to 425 degrees.  Aside from being healthier than normal cornbread muffins, these muffins come in a pretty purple color! Priorities. Mix the cornmeal with the flour and baking powder in a medium-sized bowl.


Beat the egg, milk, and butter in a measuring cup until it is smooth.  Add the egg and milk to the flour mixture and mix everything together.


Mix in the remainder of the ingredients and stir until the batter is combined.


Bake in the preheated oven for approximately 15-18 minutes or until the edges are brown.


Remove the cornbread from the oven and serve with butter, honey, or however you normally like to enjoy your cornbread!


Blue Cornbread Muffins

  • Servings: 12
  • Difficulty: easy
  • Print


  • 1 cup organic blue cornmeal
  • 3/4 cup whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/2 tbsp honey
  • 1 egg
  • 1 cup milk
  • 1 tbsp butter, melted and cooled


  1. Preheat oven to 425 degrees.
  2. Mix cornmeal, flour, and baking powder in a medium bowl.
  3. Whisk egg, milk, and butter and mix into cornmeal mixture.
  4. Stir in salt and honey.
  5. Lightly grease muffin tin and fill 3/4 full with batter.
  6. Bake for 15-18 minutes, or until edges are golden brown.

2 thoughts on “Blue Cornbread Muffins

  1. Pingback: Slow Cooker Chicken and White Bean Chili | The Lawful Kitchen

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