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.