Blue Cornbread Muffins with Salty Honey Butter

Breakfast, Sides, Thanksgiving

Blue Cornbread Muffins with Salty Honey Butter

I’ve decided a few things over the last few days. The first thing is that these Blue Cornbread Muffins with Salty Honey Butter are a must-make!

I also decided that I’ll never get sick of putting on warm sweats straight from the dryer. Best feeling EVER!

Spring cleaning feels amazing. I feel lighter, cuter and quicker. I have no idea why it took me so long to get on the Spring-cleaning-bandwagon, but I did it (a little) on Saturday and loved it. I mean, I didn’t love it, but I love the results.

I put things in cute mason jars and wrote the contents’ names on the front. I must’ve spent a solid fifteen minutes just staring at them in organizational amazement. And not so surprisingly, organizing made me want to make things with the contents I forgot I had.

Hello muffins made from blue cornmeal!

Blue Cornbread Muffins with Salty Honey Butter

What is Blue Cornmeal?

Blue corn tends to be sweeter and contains more protein than yellow cornmeal. So, in this recipe, I offset the higher protein situation with cake flour, instead of all-purpose. The result is a fluffy, light muffin with a crumb that’s a bit smaller and more delicate than, say, a bran muffin, but still pretty hearty.

And this recipe is easy, easy. It comes together in one bowl and one measuring cup.

Dry stuff mixed; wet stuff mixed; and then both stuff mixed together.

While the muffins are baking, the honey butter is made. Salty (!!) honey butter.

And yes, it’s as simple as it sounds: big sea salt flakes, honey of your choice and unsalted butter. Salty, sweet and buttery.

I love.

Blue Cornbread Muffins with Salty Honey Butter

When the muffins come out of the oven, they’ll be a lavender color. Baby purple! The prettiest muffins I ever did see. They’re slightly sweet (in a corn way), taste VERY much like corn and have a lightness and softness I just loved. If you ever kind of dislike the denseness of cornbread, then you’ll love these because they’re the exact opposite.


Blue Cornbread Muffins with Salty Honey Butter

Blue Cornbread Muffins with Salty Honey Butter

5 from 6 votes
Serving Size: 12 muffins
Calories: 124kcal
Blue Cornbread Muffins with Salty Honey Butter are a treat for your autumnal table. These muffins are tender and fluffy. The blue cornmeal adds a lovely sweetness to these muffins.


Breakfast just got a little bit cuter.


    • 1 cup blue cornmeal, plus 2 tablespoons
    • 1 cup cake flour
    • 1/4 cup white granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon kosher salt
    • 1 cup buttermilk, plus 2 tablespoons
    • 1 large egg
    • 6 tablespoons unsalted melted butter, cooled to room temperature

    Salty Honey Butter:

    • 1/2 cup unsalted butter, 1 stick, room temperature
    • 2 tablespoons honey
    • 1/2 teaspoon coarse sea salt


    To Make the Muffins:

    • Preheat the oven to 350 degrees F. Butter and flour a muffin tin and set aside. Or you could use muffin liners, just be sure to spray them with a bit of cooking spray.
    • To a medium bowl, whisk together the blue cornmeal, cake flour, sugar, baking powder and salt.
    • Using a measuring cup or bowl, measure out the buttermilk, add the egg and the melted butter; beat until thoroughly combined. In one batch, add the wet ingredients to the dry and mix until just combined. Fill the wells of the muffin tin about 3/4 of the way full and transfer to the oven to bake for 10-12 minutes, or until a skewer inserted into the center comes out clean.

    To Make the Honey Butter:

    • Meanwhile, make the honey butter. Using a hand-mixer, beat all of the ingredients together until light and fluffy. Give the butter a taste and adjust the salt accordingly.
    • Allow the muffins to cool, slightly, and then serve them warm with the honey butter.
    CourseBreakfast, Side Dish
    CuisineAmerican, Friendsgiving, Hispanic Recipes, Thanksgiving
    Keywordblue corn cornbread, blue corn muffin recipe, blue cornbread, blue cornbread recipe, honey butter
    Calories: 124kcal
    Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

    If you make these Blue Cornbread Muffins with Salty Honey Butter, let me know on Instagram! 

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    Recipe Rating

  • Reply Kelly November 11, 2019 at 6:40 am

    How far ahead of time do you think these can be made? I’m thinking of Thanksgiving dinner and I like to make as much as I can a day or so before. Thanks!

    • Reply Adrianna Adarme November 11, 2019 at 1:34 pm

      These will be great up to 1 day ahead. I would let them cool completely and then store them in a ziplock on your kitchen counter!

  • Reply Cristen Hampton March 17, 2018 at 5:17 pm

    Can i use any type of gluten free flour instead of the cake flour? Will they still turn out good?

    • Reply Adrianna Adarme March 19, 2018 at 10:51 pm

      Unfortunately I’m not sure if it’ll work. It should tho!

  • Reply Scstreet November 18, 2013 at 8:09 am

    Just a suggestion, list recipe first then follow with pictures and detailed instructions. Not everyone needs a primer on technique, just looking for good recipe.

  • Reply Iris March 26, 2013 at 3:59 am

    You had me laughing out loud at your post. Thank you for brightening my day, can’t wait to make these 🙂

  • Reply dervla @ the curator March 24, 2013 at 7:20 pm

    Wow, gorgeous! Also, i totally agree about Lena’s boobs. I need to never see them again.

  • Reply Christina @ The Beautiful Balance March 20, 2013 at 10:14 pm

    5 stars
    I am making these tomorrow! Drooling just looking at these photos.

  • Reply Bernadette @ Now Stir It Up March 19, 2013 at 3:03 pm

    5 stars
    I love that these are baby purple… love. Also love the salted honey butter. Sounds amazing!

    Speaking of spring cleaning… thanks for reminding me, I need to buy some mason jars. 🙂

  • Reply robyn @ the freckled pie March 19, 2013 at 2:26 pm

    the blue is such a fun surprise! i love it.

  • Reply Sophie March 19, 2013 at 12:02 pm

    Definitely come to Portland and die of cuteness! I’ll go with you! Then, we can nosh on some amazing Portland food. Did I just ask you out?

    These sound amaze!!… I want that honey butter, immediately, and on these pretty purple-y muffins! You’re smart. LUNCH TIME

  • Reply Katie @ Blonde Ambition March 19, 2013 at 11:32 am

    Salty honey butter sounds like the best thing ever to pair with corn muffins. I’ll never have a plain corn muffin again 🙂

  • Reply Lindsey March 19, 2013 at 9:12 am

    the blue tint of the muffins is awesome. i really like baking with flours that aren’t always white. similarly, i like using buckwheat flour for its color and graininess. awesome recipe.

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