These are the BEST Blackberry Cornbread Muffins. Bursting with blackberries and served with creamy whipped honey butter.
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This recipe is amazing. These are my absolute favorite muffins. I love how the cornmeal adds depth to the flavor, and the simplicity of ingredients lets the berries be the star. Highly recommend. Note: when I have larger berries I cut them in half for a more even distribution.
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Ingredients needed
- All Purpose Flour
- Cornmeal
- Blackberries
- Brown Sugar
- Salt
- Baking Powder
- Milk
- Butter
- Honey – Or, try one of these honey substitutes.
- Egg
Can you use frozen blackberries?
Yes! The best part of these muffins is that you can also make them with frozen berries, so that you can enjoy them year round! Tip: When using frozen blackberries, be sure to stir them into the batter without thawing, otherwise they will turn the muffins purple.
How to make them
- Combine flour, cornmeal, brown sugar, salt and baking powder in a large bowl.
- In a small bowl, combine the milk, melted butter, honey and egg.
- Combine dry ingredients and wet ingredients until just combined, then fold in blackberries.
- Spoon batter into prepared muffin tins & bake.
- Make honey butter by whipping together the softened butter and honey until light and creamy, 3-5 minutes.
- Serve muffins warm with the whipped honey butter.
Recipe tips
- This recipe will make 10 large muffins, or 12 standard size muffins. Cook time will vary based on the size of your muffins, so be sure to check them for doneness. They are done when a toothpick or fork inserted into the center comes out clean.
- You can also make these muffins with raspberries, blueberries or strawberries.
- This recipe can be adapted to make mini muffins. Simply reduce the baking time if you’re using mini muffin tins.
How to make ahead and store
- To store, place them in a plastic bag or airtight container lined with a paper towel (this prevents them from getting soggy). Seal and store at room temperature for up to 4 days.
Can you freeze them?
- You can freeze these blackberry corn muffins. Place the cooled muffins in a freezer bag and freeze for up to 3 months. Let thaw at room temperature or reheat in the microwave.
More breakfast recipes
Did you make these blackberry cornmeal muffins?
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Full Recipe
Blackberry Cornbread Muffins
Equipment
Ingredients
- 1 ¼ cups flour (all-purpose )
- ½ cup cornmeal
- ½ cup brown sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- ½ cup butter (salted, melted (1 stick))
- 2 Tablespoons honey
- 1 egg (beaten)
- 1 ½ cups blackberries (fresh or frozen)
Instructions
- Preheat oven to 375 degrees. Line a 12 cup muffin pan with liners or grease with cooking spray/butter.
- In a large bowl, combine the 1 ¼ cups flour, ½ cup cornmeal, ½ cup brown sugar, ½ teaspoon salt and 1 tablespoon baking powder.
- In a small bowl, combine the 1 cup milk, ½ cup butter, 2 Tablespoons honey and 1 egg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the 1 ½ cups blackberries.
- Spoon batter into prepared muffin tins.
- Bake in preheated oven for 20-25 minutes. Allow to cool 5-10 minutes and then remove from the pan. Serve warm with the whipped honey butter (recipe below).
Whipped Honey Butter
- To make the butter, whip together the softened 1 stick butter and 1 Tablespoon honey until light and creamy, 3-5 minutes.
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