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Blackberry Lemon Cornbread Muffins

These blackberry lemon cornbread muffins are tender and moist. Savory cornmeal joins sweet blackberries, and lemon brightens the flavor. If you’re not into hot honey, regular honey is fine.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Bread, Breakfast, Brunch, Side Dish, Snack
Cuisine: American
Calories: 188
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • Cooking spray
  • 1 1/4 cups all purpose flour
  • 1/2 cup yellow cornmeal
  • 1/3 cup brown sugar, or more to taste
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons hot honey
  • 1 egg, lightly beaten
  • 1 tablespoon freshly-squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 1/2 cups fresh blackberries

Method
 

  1. Preheat the oven to 375 degrees F (190 degrees C). Spray a standard 12-well muffin tin with cooking spray or line cups with paper liners.
  2. In a large bowl, combine flour, cornmeal, brown sugar, baking powder, and salt.
  3. In a small bowl, whisk milk, butter, hot honey, egg, lemon juice, and lemon zest; pour into dry ingredients, and stir until just combined. Gently fold in the blackberries, and spoon batter equally into the prepared muffin tin.
  4. Bake in the preheated oven until golden brown, 20 to 25 minutes. A toothpick inserted near the center should come out clean. Allow to cool for 5 minutes, remove from the pan, and serve.

Nutrition

Calories: 188kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 37mgSodium: 231mgFiber: 2gSugar: 10g

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