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Blue Corn Muffins with Bacon and Green Onions

Blue Corn Muffins with Bacon and Green Onions


Savory blue corn muffins made even better with the addition of bacon, Hatch green chile and green onions!

These muffins are great on the side of chili, stew, enchiladas, chile rellanos, hot breakfasts, chowder, steak and plenty more. I always mean to serve them with things but I’m a monster and I always end up eating the majority of them straight out of the pan. They’re awesome with a drizzle of honey or butter (or both!). We’re heading to New Mexico next week and these muffins are like my warm-up event.

Could you make these with yellow corn meal? Sure. But the magic really is in the blue corn meal- it’s so much more delicious. Additionally, blue corn has a lower glycemic index, less starch, and more protein than it’s white and yellow counterparts. You can find more information about it HERE. Finding it may be a little challenging. The Denver-area Natural Grocers stores started selling it in the refrigerator section with flours and other meals. I thought it was going to be a limited-time thing so I grabbed several bags; but as of this writing it remains in stock. I would probably first look at any health-conscious grocer in your area, and if not there, try Hispanic markets next. The closer you are to the American Southwest, the easier it will be to find.

This is a great time to bust out your Hatch green chiles, but if you don’t have any, feel free to skip them!

This is a pretty straightforward recipe. As one piece of advice, cook your bacon crispier than you would normally eat it. It’ll soften up while baking. I can also tell you that I have successfully used dairy-free milk alternatives when making these and they turn out great. The apple cider vinegar in the milk acts as a buttermilk substitute, but if you’ve got buttermilk go ahead and use that!

Looking for more blue corn recipes? Try my blue corn fried ravioli as well!

Blue Corn Muffins with Bacon and Green Onions

Savory blue corn muffins made even better with the addition of bacon, hatch green chile and green onions! 

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 muffins


  • 4 slices thick-cut bacon
  • 1/3 cup green onions, green parts only (about 1 bunch)
  • 1/4 cup diced roasted Hatch green chiles (2-3 chiles) (optional)
  • 1 cup milk
  • 1 tsp apple cider vinegar
  • 1 cup blue corn meal
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg, beaten
  • 4 tbsp salted butter, melted


  1. Preheat oven to 400 degrees and grease your muffin pan.

  2. Cook bacon to desired doneness. Cook it crispier than you would normally eat it, as it will soften some in the oven. Drain on a paper towel and dice.

  3. In a small bowl, combine milk and apple cider vinegar. Let sit for 5 minutes. If you have buttermilk on hand, skip this step and use a cup of that instead.

  4. In the meantime, combine blue corn meal, flour, sugar, baking soda and salt in a separate bowl. Stir in diced bacon and chopped green onions.

  5. Add the milk mixture (or buttermilk), melted butter, beaten egg, and Hatch green chiles if using. Combine well.

  6. Distribute muffin mix evenly into greased muffin pan. The bacon tends to sink to the bottom so stir often to distribute evenly.

  7. Bake on the middle rack for 10-12 minutes, or until a toothpick inserted into the muffin comes out clean.

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