Blue Cornbread Muffins with Salty Honey Butter
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Mar 18, 2013, Updated Nov 05, 2019
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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!
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.
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
Equipment
- 1 (12-cavity) muffin tin
Ingredients
Breakfast just got a little bit cuter.
Muffins:
- 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
Instructions
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make these Blue Cornbread Muffins with Salty Honey Butter, let me know on Instagram!
I’ve tried cornbread muffins a couple of times but I’ve never made blue cornbread muffins. I love experimenting in the kitchen so I’ll try these for sure. Oh, and I can’t wait to try the salty honey butter as well! It looks delicious and what an amazing light gold shade!
xo, Elisa
This sounds like it would just be pure magic in my mouth. YUM.
Also, agreed to #1. Yes yes.
Ok, these are my kind of cornbread muffins. Buttery, salty and sweet!! I am ready for some summer cookouts!
Awesome job on the spring clean! I love using blue cornmeal but have never made muffins. DEFINITELY trying this one!
I love blue corn meal..I have Bobby Flay recipe for Biscotti made with it – but I can never find it by me 🙁 Have to go into the big city I guess…
Great JOB!
So cute! Can’t get over the lavender color snd the rockin’butter 🙂
Love love cornbread muffins but have never tried blue cornbread muffins. These look very intriguing! And I definitely want to try your salt honey butter!
I love muffins, they’re such a go-to recipe for me. These blue cornmeal ones look a treat!
These are so cool!! Love this idea!
Wow! You have such a eye for photography, and those muffins look sooooo good. I have a quick question from across the pond though- what’s the difference in all purpose and cake flour? Is it like our plain and self raising? (Sorry- prob lost in translation but I thought I would ask anyway) xxxx
Cake flour has lower protein than all-purpose. I just did a quick search and it seems that you all don’t have cake flour but you do have pastry flour? If the internets are correct, I’d recommend using pastry flour, but if you don’t have that then you can just do regular all-purpose, though keep it mind they might be a bit tougher.
Hello,,
Your muffin recipe is very hood. I did tweak it though. I have diabetes, dr o for the cske flour I subbed half chickpea sprouted glour thatch made myself, and forkuted einkorn wheat flour that I ssf prouted and ground myself. I also uses coconut sugar instead of just sugar. I has to bake an additional 5 minutes, but they were delicious, oh I also grind my own,blue corn flour.
Thank you for the recipe!