Blueberry Cornbread Muffins with Lemon Honey Butter

Blueberry cornbread muffins are incredibly soft inside, loaded with juicy blueberries, and heavenly slathered with a sweet lemon honey butter!

Let’s make one last summery muffin together, shall we? Invite butter to the party.

Normally I associate a cornbread muffin with fall/winter, but these blueberry beauties with alllll their lemon honey butter glory? They’re playing a pretty strong summer game.

Nope this isn’t a cornbread muffin you’ll be crumbling over your chili this fall. (although if you want to, certainly go for it — judgement free zone)

These little beauties are literally everything you could ever want in a cornbread muffin….check out these specs >>

Incredibly soft and tender, exploding with juicy blueberries, a strong cornmeal flavor, and sweet honey butter + fresh lemon zest.

Muffins like these belong in heaven, I rest my case. But if they wanna exist in everyday life, that’s cool too.

Let’s walk through baking these blueberry cornbread muffins!

Blueberry cornbread muffin batter. This is pretty much just your standard cornbread batter (minus the Jiffy mix ?)

Flour, cornmeal, baking powder + soda, salt, melted butter (hello, we’re ALL about the butter today), a whole lotta honey for sweetness, eggs, then buttermilk + greek yogurt to give the cornbread a super soft and tender crumb.

Don’t forget to load up the batter with ALL those blueberry gems, please. They’re the real MVPS here.

Lemon honey buttah! Super simple and literally takes 5 minutes. Whip up softened butter with honey and grated lemon zest. That is IT!

Slather these babies up warm from the oven with all of it humanly possible.

It’s okay to go a little butter crazy some days. ??

Sadly, self control does NOT exist around these cornbread muffins. The 1 dozen batch can and will disappear within one day, don’t test that theory. ?

More muffin recipes you should definitely be baking next!

• Lemon Ricotta Raspberry Muffins
• Blueberry Cheesecake Oatmeal Muffins

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Blueberry Cornbread Muffins with Lemon Honey Butter

Blueberry cornbread muffins are incredibly soft inside, loaded with juicy blueberries, and heavenly slathered with a sweet lemon honey butter!

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

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Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 217kcal

Ingredients

Blueberry Cornbread Muffins

• 1-1/2 cups, plus 1 tablespoon all-purpose flour, divided
• 2/3 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, melted
• 1/3 cup honey
• 2 large eggs
• 1/4 cup greek yogurt
• 1-1/2 cups buttermilk
• 1-1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

Lemon Honey Butter

• 1/2 cup unsalted butter, softened
• 2 teaspoons grated lemon zest
• 2 tablespoons honey

Instructions

Blueberry Cornbread Muffins

• Preheat oven to 425F. Lightly grease a 12-cup muffin tin OR line with muffin liners and set aside.
• In a medium bowl, combine 1-1/2 cups flour, cornmeal, baking powder, baking soda, and salt. In a separate bowl, whisk melted butter, honey, eggs, greek yogurt, and buttermilk until smooth. Gently fold flour mixture into liquid until just combined. Toss blueberries with remaining 1 tablespoon flour in a small bowl then fold into batter.
• Fill muffin cups 3/4 full of batter and smooth tops. Bake muffins at 425F 5 minutes then reduce heat to 375F and bake an additional 15 minutes or until golden-brown and a toothpick comes out clean. Cool muffins on a wire cooling rack.

Lemon Honey Butter

• In a small bowl with an electric mixer, beat butter until smooth and creamy. Beat lemon zest and honey into butter until smooth.
• Serve blueberry cornbread muffins warm with lemon honey butter. Enjoy!

Nutrition

Serving: 1muffin (calculated without honey butter) | Calories: 217kcal | Carbohydrates: 29.8g | Protein: 4.8g | Fat: 9.3g | Saturated Fat: 5.4g | Cholesterol: 53mg | Sodium: 184mg | Potassium: 210mg | Fiber: 1.4g | Sugar: 11.5g | Calcium: 91mg | Iron: 1mg

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