Gluten Free Blue Corn Muffins with Jalapeño
Tender gluten-free muffins featuring blue cornmeal, sautéed onions, and garlic with fresh jalapeño and bell pepper. Naturally savory with cilantro notes, these are ideal for brunch, alongside soups, or as a portable snack. The xanthan gum ensures proper structure without wheat flour, while the combination of fresh and frozen corn options offers flexibility.
Ingredients
- 2 ounce unsalted butter
- 3 tablespoon onion, finely diced
- 1 clove garlic, finely chopped
- ½ cup milk
- 2 large egg
- ¼ cup red bell pepper, finely diced
- 1 whole jalapeno pepper, finely diced
- ¼ cup corn, fresh or frozen thawed
- 1 tablespoon cilantro leaf, finely chopped
- ¾ cup blue cornmealyellow cornmeal1:1grain
source notes yellow substitute available
- ½ cup all-purpose flour, gluten free blend
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ teaspoon xanthan gum
Instructions
- 1
Position oven rack in middle and preheat to 400 degrees F. Grease a 6-slot muffin pan with non-stick spray.
- 2
Melt butter in small saucepan. Add onions and garlic, cook until soft.
- 3
Whisk milk and eggs together in small bowl. Whisk in butter mixture.
- 4
In separate bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, and xanthan gum.
- 5
Stir wet mixture into dry ingredients until combined. Fold in bell pepper, jalapeño, corn, and cilantro.
- 6
Divide batter evenly among muffin slots. Bake for 20 minutes or until set.
Tips
Let butter mixture cool slightly before whisking with eggs to avoid cooking them.
Fold in vegetables gently at the end to distribute evenly without overmixing the batter.
Good to Know
Keep in airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Batter can be prepared up to 2 hours ahead and kept refrigerated. Bake just before serving for best texture.
Serve warm or at room temperature. Pair with soups, chilis, or enjoy as a standalone snack.
Common Mistakes
Overmix the batter to avoid dense, tough muffins; stir until just combined.
Skip the xanthan gum to avoid crumbly texture without gluten for structure.
Substitutions
Dairy-Free Swaps
General Alternatives
source notes yellow substitute available
FAQ
Can I use regular all-purpose flour instead of gluten free?
Yes, but omit the xanthan gum as it provides structure only needed for gluten-free flour. Regular flour has natural gluten bonding.
What if I don't have blue cornmeal?
Yellow or white cornmeal work directly as 1:1 substitutes, as noted in the source recipe. Flavor will be slightly milder.
How long will these keep and can I freeze them?
Store in an airtight container for 2-5 days at room temperature or refrigerated. Freeze for up to 3 months; thaw at room temperature.