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5 from 11 votes

Blue Cornbread Muffins with Salty Honey Butter

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.
Course: Breakfast, Side Dish
Cuisine: American, Friendsgiving, Hispanic Recipes, Thanksgiving
Keyword: blue corn cornbread, blue corn muffin recipe, blue cornbread, blue cornbread recipe, honey butter
Servings: 12 muffins
Calories: 124kcal
Cost: $9


  • 1 (12-cavity) muffin tin


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.


    Calories: 124kcal