Blackberry Cornbread Muffins

This recipe for Blackberry Cornbread Muffins is super simple to make with just 5 easy steps! These cornbread muffins are bursting with Oregon blackberries and served with creamy whipped honey butter. They are a perfect side dish for any meal AND a delicious breakfast treat.

Recipe created by Erin from

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For the Blackberry Cornbread Muffins

1 ¼ cups all-purpose flour
½ cup cornmeal
½ cup brown sugar
½ teaspoon salt
1 tablespoon baking powder
1 cup milk
½ cup salted butter, melted (1 stick)
2 tablespoons honey
1 egg, beaten
1 ½ cups Oregon blackberries (fresh or frozen)

For the Whipped Honey Butter

1 stick salted butter, at room temperature
1 tablespoon honey


Step 1
Preheat oven to 375°F. Line a 12 cup muffin pan with liners or grease with cooking spray/butter.

Step 2
In a large bowl, combine the flour, cornmeal, brown sugar, salt and baking powder.

Step 3
In a small bowl, combine the milk, melted butter, honey and egg.

Step 4
Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blackberries.

Step 5
Spoon batter into prepared muffin tins. Bake in preheated oven for 20-25 minutes. Allow to cool 5-10 minutes and then remove from the pan. Serve warm with the whipped honey butter (recipe below).

For the Whipped Honey Butter

Step 1
To make the butter, whip together the softened butter and honey until light and creamy, 3-5 minutes.