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!
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