Blackberry Cornbread Muffins

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 25

Cooling Time: 5

Total Time: 40

Servings: people

Calories: 285kcal

Author: Platings and Pairings

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

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Equipment

Muffin tin

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

Whipped Honey Butter

1 stick butter salted, 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 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.

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.

Nutrition