These are the BEST Blackberry Cornbread Muffins. Bursting with blackberries and served with creamy whipped honey butter.
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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!
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.
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 & 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.
More blackberry recipes
- Blackberry Muffins with Crumble Topping
- Blackberry Galette
- Ricotta Toast with Blackberries
- Blackberry Moscow Mule
- Blackberry Bellini
- Custard Tart with Blackberries
- Sous Vide Blackberry Infused Vodka
More breakfast recipes
- Greek Yogurt Breakfast Bowls
- Strawberry Dutch Baby
- Ricotta Toast with Blackberries & Honey
- Quinoa Breakfast Cookies with Dark Chocolate & Sea Salt
- Mexican Breakfast Tostadas
- Blueberry Breakfast Cookies with White Chocolate
- Breakfast Yogurt Popsicles with Granola
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.
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Blackberry Cornbread Muffins with Whipped Honey Butter
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup cornmeal
- ½ cup brown sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- ½ cup salted butter (melted (1 stick))
- 2 Tablespoons honey
- 1 egg (beaten)
- 1 ½ cups Oregon blackberries (fresh or frozen)
Whipped Honey Butter:
- 1 stick salted butter (at room temperature)
- 1 Tablespoon honey
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
Equipment
Nutrition
I teamed up with Oregon Berries to bring you this post. As always, all opinions are my own.
