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Baking recipe · from the recipe book

Blueberry Cornmeal Muffins with Honey Butter Tops

Tender, lightly crunchy cornmeal crumb bursting with juicy blueberries and a glossy honey-butter finish.

Blueberry Cornmeal Muffins with Honey Butter Tops

Ingredients

  • 1½ cups190 gAll-purpose flour
  • 1 cup110 gYellow cornmeal, whole-grain
  • ⅔ cup130 gGranulated sugar
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • 2 large100 gEggsroom temperature
  • ½ cup100 gUnsalted butterdivided: 85 g melted and cooled for batter, 15 g melted for topping
  • 2 tsp4 gLemon zest
  • 1¼ tsp5 gVanilla extract
  • 1½ cups220 gBlueberriesrinsed and patted dry
  • 1 tbsp25 gHoney

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. Melt the butter, then set aside 85 g for the batter and 15 g for the topping; let both cool slightly.
  3. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda and salt.
  4. In a second bowl, whisk the buttermilk, egg, the 85 g of melted butter, lemon zest and vanilla until smooth.
  5. Pour the buttermilk mixture into the flour mixture and fold with a spatula until just a few dry streaks remain.
  6. Gently fold in the blueberries until evenly spread; do not overmix.
  7. Divide the batter evenly among the 12 cups, filling them nearly to the top.
  8. Bake 18–20 minutes, until the tops are golden and a toothpick in the center comes out clean.
  9. While the muffins bake, stir the honey into the remaining 15 g of melted butter.
  10. Brush the honey butter over the hot muffins, cool 5 minutes in the pan, then move to a rack and cool at least 10 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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