Blackberry Cornbread Muffins with Whipped Honey Butter

These are the BEST Blackberry Cornbread Muffins. Bursting with blackberries and served with creamy whipped honey butter. 

Why you’ll love them

These blackberry cornbread muffins are super simple to make with just 5-simple steps. Plus, they’re served with the most amazing whipped honey butter that you won’t be able to get enough of! 

Side view of baked cornbread blackberry muffins on cooling rack.

Ingredients needed

  • All Purpose Flour
  • Cornmeal
  • Blackberries
  • Brown Sugar
  • Salt
  • Baking Powder
  • Milk
  • Butter
  • Honey 
  • 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!

I’m a huge fan of Oregon blackberries in particular. In the summer, we’re lucky to have fresh blackberries growing in our backyard, but they normally don’t take off until late in the season. So, I always have a bag of frozen berries on hand in the freezer. 

Fun Fact: Did you know that more than 90% of U.S. grown, frozen blackberries are from Oregon? With the perfect, fertile soils, warm days and cool nights, Oregon produces the most perfect berries.

Tip: When using frozen blackberries, be sure to stir them into the batter without thawing, otherwise they will turn the muffins purple. 

Overhead shot of baked muffins next to small bowl of honey butter.

How to make them

  1. Combine flour, cornmeal, brown sugar, salt and baking powder in a large bowl. 
  2. In a small bowl, combine the milk, melted butter, honey and egg. 
  3. Combine dry ingredients and wet ingredients until just combined, then fold in blackberries. 
  4. Spoon batter into prepared muffin tins & bake. 
  5. Make honey butter by whipping together the softened butter and honey until light and creamy, 3-5 minutes.
  6. 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 & 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 cornbread 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. 
Finished cornbread muffins next to bowl of blackberries.

More blackberry recipes

More breakfast recipes

Did you make these blackberry cornbread muffins?

If you loved these cornbread muffins with blackberries I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Blackberry cornbread muffins on cooling rack slathered with honey butter.

Blackberry Cornbread Muffins with Whipped Honey Butter

These are the BEST Blackberry Cornbread Muffins. Bursting with blackberries and served with creamy whipped honey butter.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 5 minutes
Total Time: 40 minutes
Servings: 12 people

Ingredients

Whipped Honey Butter:

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 flour, cornmeal, brown sugar, salt and baking powder.
  • In a small bowl, combine the milk, melted butter, honey and egg.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the 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 butter and honey until light and creamy, 3-5 minutes.

Notes

To store leftover muffins, 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Muffin tin

Nutrition

Calories: 285kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 236mg | Potassium: 220mg | Fiber: 2g | Sugar: 15g | Vitamin A: 563IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 1mg

I teamed up with Oregon Berries to bring you this post. As always, all opinions are my own. 

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