Roasted Blueberry and Brie Cornbread Muffins with Warm Honey Butter
Ahh….
Wait, what?
Brie with cornbread?
Blueberries with cornbread?
Brie + blueberries + cornbread?
Is this weird?
Because if it is, weird stuff tastes good.
Plus, these days… I am all about experimentation.
These are the best blueberry muffins I have ever had.
Sweet buttermilk cornbread muffins studded with even sweeter roasted blueberries and then stuffed with warm melty brie? Honestly, there is not one thing not to like about these.
So good.
Oh and the honey butter?
It’s just that… honey and butter.
It is also one hundred percent mandatory.
Don’t skip, just do it.
It’s gonna make your life so much sweeter.
Just look at that brie.
It is so good. Brie and blueberries and cornbread and honey… magical combo.
Now, if only that combo could fix my terrible internet I am dealing with today.
Ugh. Internet problems stink.
However….
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Roasted Blueberry and Brie Cornbread Muffins with Warm Honey Butter
Course: Bread, Side Dish
Cuisine: American
Keyword: blueberries, cornbread, muffins
Sweet buttermilk cornbread muffins studded with even sweeter roasted blueberries and then stuffed with warm melty brie? Honestly, there is not one thing not to like about these.
Ingredients
- 1 1/2 cups blueberries
- 1 cup whole wheat pastry flour
- 1 cup finely ground cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons honey
- 1/2 cup butter melted
- 3/4 cup buttermilk
- 1 egg
- 4 ounces brie cheese rind removed and diced
Instructions
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Preheat oven to 350 degrees F.
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Line a baking sheet with parchment paper and spread the blueberries on the baking sheet. Roast for 10-15 minutes, or until berries start to burst. Remove from oven and let cool.
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Increase the oven temperature to 425 degrees F.
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Combine flour, cornmeal, salt and baking powder together and mix with a spoon. Add the egg, honey, buttermilk and melted butter, stirring until smooth. Fold in the brie. Now very gently fold in the roasted blueberries. Try as best you can to only stir the batter once or twice so you do not end up with purple muffins.
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Spray a muffin tin with non-stick spray (or use liners) and using a 1/4 cup measure, spoon batter into each muffin tin. Bake for 20-25 muffins, or until tops are golden and muffins are cooked through.
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Allow the muffins to cool 5 to 10 minutes before serving so the brie has a chance settle.
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While the muffins are cooling add the honey and butter to a small bowl. Microwave for 30 seconds or until melted and warm.
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Serve the muffins with a heavy helping of the warm honey butter!
Roasted Blueberry and Brie Cornbread Muffins – sweet, cheesy, buttery carbs that rule! And roasted blueberries? You are rocking my summer! Oh, and you too summer fresh corn!
Your recipes and photos just get me every time. Amazing, Tieghan!
My Tues post is blueberries. My Wed post last week was blueberries. My post a week from today is blueberries. I am trying to space them out 🙂 I am in big time love with them this year and your muffins are perfect. With brie. And honey butter. HEAVEN. Pinned.
I am all over blueberries this summer too!! They are just so good! Thank you so much, Averie!! I cannot wait for all your blueberry post!
These look like the ultimate foodie brunch – wow!
Thank you, Cherie!
Absolute perfection! Just shared on my Facebook Fan Page! Beautiful recipe.
Thank you so much for sharing, Cathy!! You are so nice. So happy you like the recipe!
oh my goodness – I need these in my life right now!
Thank you, Danielle!
Whoa! You definitely just raised the bar on blueberry muffins!!!
Haha! Thank you so much, Ashley!
Oh. My. Word.
These look absolutely mouthwatering…what a clever combination! Blueberry picking is on the agenda this week… and now it would seem that so are these muffins. Thanks for sharing!
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(¸.·´ (¸.·`¤… Jennifer
Jenn’s Random Scraps
YA! Blueberry picking? So fun!
Hope you give these a try!
Only you could’ve thought of this and boy oh boy and I glad you did! I want to try this so bad, but I’m afraid I would have the whole batch to myself. Not a bad problem:) Wowsa, these look amazing! Pinned!
Awe! Thank you so much, Mary!
Weird is GOOD…especially when it means cornbread, blueberry, and brie!! 🙂
Agree!!
I will trust your flavor combos any day. 🙂
Thank you, Kristi! Hope you give these a try, they are so good!
I am in love with this recipe already! Blueberries and brie are an awesome combo, but add honey and butter to the mix? *swoon x 1000*
Thank you so much, Stephanie!
WHOA BABY, those look delicious. How fate-tastic is it that I have all of these ingredients on-hand. Serious fabulosity. I can’t wait to try these!
Ya! Hope you give these try and love them, Mary!
Holy moses. You are speaking my language, Tieghan! 😉
Haha! Thanks Sophie!
this are a MUST have for me…SOON. Tieghan you are truly amazing
Thanks so much!!
These sound amazing! I would love to make them pretty much immediately but I think you may have forgotten to include the sugar and the eggs on the ingredients list.
Actually, I just found the egg, but what about the sugar? I could be just missing that too!
Nope, that was my fault! There is actually no sugar in these, just honey. I fixed the recipe. Hope you love these!!
Thank so so much, Amanda!
Now this is a muffin I would be overjoyed to stuff my face with! I cannot stop drooling right now 🙂
Haha! They are so good! Thanks Nessa!
Looks awesome. But did you really use 1 tablespoon of baking powder or is it a typo? It seems so much.
Nope, I really did use 1 tablespoon.
Thank so much!
These muffins look heavenly Tieghan! I love the fabulous combination of flavors – YUM! Pinned!
Thanks so much, Trish!
Tried these last night for a house warming party and they were good! People asked for the recipe. I made a few substitutions based on what I had available and they turned out really yummy:
-Used polenta instead of corn meal (1 cup)
-Used regular white flour instead of pasty flour (1 cup)
-Added a little over 1/3 cup of white sugar on top of the 3 Tbs of honey in the recipe. I wanted to make sure they’d be extra sweet :-).
-I used frozen blueberries and did not roast them. Just tossed them (frozen) into the batter at the end.
-I didn’t have any buttermilk, so I just substituted regular milk and added about 0.75 Tablespoon of white vinegar to match that sour taste. Next time I’ll use the buttermilk!
I chopped the brie into pretty tiny pieces. I wonder if the cheese would have been more obvious (like in your pictures) if I used larger chunks. I have a feeling the brie melted into the batter instead of staying in chunks because it was difficult to see and taste it.
How big were the chunks of brie when you chopped them?
So happy you loved these, Amber!! I did leave my brie in bigger chunks so I could get bigger oozing bites of brie, I should have mentioned this in the recipe!
So glad your sub in worked and everyone loved these. Thanks Again for making them!
Oh man… I need these beauties in my life pronto!!
Hehe! Thanks Ashley!
Could I substitute the pastry flour and buttermilk to make them gluten free/dairy free? Any suggestions?
Hi Emily!
I have never tried it, but I do think you could sub gluten free flour and almond milk (or wheat ever dairy free milk you prefer). It should work just fine, but the texture may be a bit more dense and heavy due to the gluten free flour, the almond milk will swap in awesome though!
Let me know how they turn out and I hope you love them!
This combo sounds AWESOME! Sweet & Salty. Drool.
Thank you! Have a great weekend!
Has anyone tried these with frozen blueberries?
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Thanks Jackie! Have a great weekend!
look great,
i am very interest in it.
because i am the owner of a bakery packaging company.
so i like to learn it.
i saw you make a muffin cake
and our company have a new design muffin packaging
http://www.muffincup.net/Product/paper-plumy-baking-mold/
do you want to test it?
this is pancakebot printer suppler
do you want to make the customer pancake?
Do you have any special suggestions for making these into mini muffins?
Thanks!
Hey! Can you also give me some tips on how to turn this recipe into a cookie version? I like Levain-style thick, big cookies, so I thought I would lessen the wet bits and increase brown sugar! But not really working…. 🙁 Thanks so much in advance! Really admire the passion you pour into your amazing recipes!!
Hi there, I am sorry, I am not sure what you are asking. Can you clarify?
These may have come out purple but omg amazing!
Thank you so much Rachel! I am so glad this turned out so well for you! xTieghan