Blue Cornbread Muffins with Salty Honey Butter

in Breakfast, Sides

Blue Cornmeal Muffins

I’ve decided a few things over the last few days:

1. If I never see Lena Dunham’s boobs again, I’ll be ok. We see them too much, I think.

2. The best way to procrastinate is to look through Kim Kardashian’s Instagram–pure gold!

3. I just found out there’s a corgi walk in Portland, where like hundreds of corgis go on a walk together. And it dawned on me, just as I was mentally planning a trip to Portland, that I actually can’t go…because there’s a good chance that’ll I pass out in the middle of the street from all the cuteness.

4. I’ll never get sick of putting on warm sweats straight from the dryer. Best feeling EVER!

5. Spring cleaning feels amazing. I feel lighter, cuter and quicker. I have no idea why it took me so long to get on the Spring-cleaning-bandwagon, but I did it (a little) on Saturday and loved it. I mean, I didn’t love it, but I love the results.

I put things in cute mason jars and wrote the contents’ names on the front. I must’ve spent a solid fifteen minutes just staring at them in organizational amazement. And not so surprisingly, organizing made me want to make things with the contents I forgot I had.

Hello muffins made from blue cornmeal!

Let’s talk blue cornmeal!

Blue corn tends to be sweeter and contains more protein than yellow cornmeal. So, in this recipe, I offset the higher protein situation with cake flour, instead of all-purpose. The result is a fluffy, light muffin with a crumb that’s a bit smaller and more delicate than, say, a bran muffin, but still pretty hearty.

And this recipe is easy, easy. It comes together in one bowl and one measuring cup.

Dry stuff mixed; wet stuff mixed; and then both stuff mixed together.

While the muffins are baking, the honey butter is made. Salty (!!) honey butter.

And yes, it’s as simple as it sounds: big sea salt flakes, honey of your choice and unsalted butter. Salty, sweet and buttery.

I love.

When the muffins come out of the oven, they’ll be a lavender color. Baby purple! The prettiest muffins I ever did see. They’re slightly sweet (in a corn way), taste VERY much like corn and have a lightness and softness I just loved. If you ever kind of dislike the denseness of cornbread, then you’ll love these because they’re the exact opposite.

Blue Cornmeal Muffins

Blue Cornbread Muffins with Salty Honey Butter

Yield: 12 muffins

Blue Cornbread Muffins with Salty Honey Butter


    Breakfast just got a little bit cuter.
  • Muffins:
  • 1 cup blue cornmeal, plus 2 tablespoons
  • 1 cup cake flour
  • 1/4 cup white granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon 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


  1. 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.
  2. To a medium bowl, whisk together the blue cornmeal, cake flour, sugar, baking powder and salt.
  3. 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.
  4. 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.
  5. Allow the muffins to cool, slightly, and then serve them warm with the honey butter.

{ 42 comments… read them below or add one }

Jade March 18, 2013 at 1:04 am

Wow! You have such a eye for photography, and those muffins look sooooo good. I have a quick question from across the pond though- what’s the difference in all purpose and cake flour? Is it like our plain and self raising? (Sorry- prob lost in translation but I thought I would ask anyway) xxxx


Adrianna March 18, 2013 at 9:13 am

Cake flour has lower protein than all-purpose. I just did a quick search and it seems that you all don’t have cake flour but you do have pastry flour? If the internets are correct, I’d recommend using pastry flour, but if you don’t have that then you can just do regular all-purpose, though keep it mind they might be a bit tougher.


Katrina @ Warm Vanilla Sugar March 18, 2013 at 3:04 am

These are so cool!! Love this idea!


thecitygourmand March 18, 2013 at 3:37 am

I love muffins, they’re such a go-to recipe for me. These blue cornmeal ones look a treat!


Anne @The Cooking Campaign March 18, 2013 at 3:46 am

Love love cornbread muffins but have never tried blue cornbread muffins. These look very intriguing! And I definitely want to try your salt honey butter!


Abby @The Frosted Vegan March 18, 2013 at 3:48 am

So cute! Can’t get over the lavender color snd the rockin’butter :-)


astheroshe March 18, 2013 at 4:02 am

I love blue corn meal..I have Bobby Flay recipe for Biscotti made with it – but I can never find it by me :( Have to go into the big city I guess…

Great JOB!


Marie @ Little Kitchie March 18, 2013 at 4:16 am

Awesome job on the spring clean! I love using blue cornmeal but have never made muffins. DEFINITELY trying this one!


Tieghan March 18, 2013 at 6:05 am

Ok, these are my kind of cornbread muffins. Buttery, salty and sweet!! I am ready for some summer cookouts!


Stephanie @ Girl Versus Dough March 18, 2013 at 6:24 am

This sounds like it would just be pure magic in my mouth. YUM.

Also, agreed to #1. Yes yes.


Elisa @ Insalata di Sillabe March 18, 2013 at 6:48 am

I’ve tried cornbread muffins a couple of times but I’ve never made blue cornbread muffins. I love experimenting in the kitchen so I’ll try these for sure. Oh, and I can’t wait to try the salty honey butter as well! It looks delicious and what an amazing light gold shade!

xo, Elisa


christin March 18, 2013 at 7:07 am

must. make. these.


Meghan {For the Love of Dessert} March 18, 2013 at 8:06 am

I could not possibly be in agreement with you on #1 any more. Huge yes.

I love how these are a little purple-y. They’re so pretty, especially for spring!


Tina March 18, 2013 at 9:14 am

Totally digging these. This is such a tease! I’m in total diet mind here n this is not helping :( I’m loving all ur Instagram pics – pure joy :)


Adri {Food-N-Thought} March 18, 2013 at 9:53 am

New ingredient search challenge: blue cornbread! It’s on! Love how they look like unhealthy colored thingies and they are not!


Kim @ Soliloquy Of Food & Such March 18, 2013 at 10:04 am

Corn muffins were the go-to muffins in our house growing up. To this day, every corn muffin is a time machine, flashing me back to my Punky Brewster days…I insisted my Mom cut my sweatshirts & sweatpants in those bold layers…along with the 5 pairs of layered socks. I was obsessed…still am with corn muffins. These look amazing…and that butter. Gah!


NicoleD March 18, 2013 at 12:33 pm

Salty honey butter!?! Want. I am ALL about #4. Warm comfy pants for the win!


Kelsey L. March 18, 2013 at 12:50 pm

Wow!!! I’ve never used blue corn meal. Cornbread is one of my favorites, and these just looked delicious. Putting this recipe of my list of “to-do’s” :)

– –


Kelly March 18, 2013 at 1:10 pm

These look amazing! I’m loving the salty honey butter :)


Kait @ ChickadeeSays March 18, 2013 at 1:13 pm

I started laughing out loud at your Lena comment. I so agree! This recipe looks fabulous!

xx Kait


misskimberlynn March 18, 2013 at 1:20 pm

I concur about Lena’s boobs


a farmer in the dell March 18, 2013 at 1:43 pm

salty honey butter? yes please! and I totally agree that Lena Dunham’s boobs are a little much these days. How is the season already over?


Michelle Ritchie | Delicious Karma March 18, 2013 at 1:47 pm

Ha, ha, had to look up who Lena Dunham was! Clearly I don’t watch enough TV. Anyway, as for #3, agree. Just adopted a puppy and she is a bundle of cuteness (and complete utter naughtiness!). As for these blue cornbread muffins….they look and sound amazing! I’ve never used blue cornmeal and this recipe inspired me to give it a try. Fantastic photo as well! The color makes me want to add blueberries. Do think that would taste good in this recipe?


Adrianna March 18, 2013 at 2:14 pm

HA! Clearly I watch TOO much TV. Yes, I think they’d taste awesome with blueberries. Fresh or frozen would be great.


Rina March 18, 2013 at 2:04 pm

These look delicious! What do you think these would be like if I added blueberries? (Just trying to squeeze in more nutrition for my teen daughter.)


Adrianna March 18, 2013 at 2:15 pm

You and Michelle (above) are on the same page. Yes, I think they’d be awesome with blueberries. Blue on blue!


Michelle March 18, 2013 at 3:50 pm

You MUST come to Portland. If there was ever a place to die of cuteness, that’d be it!

These look so. dang. good. For reals. That and the pear salt bowl you’ve used. They complete me.


Kasha the FarmGirl March 18, 2013 at 3:53 pm

I love blue corn anything! Great idea :)


Whitney @ The Newlywed Chefs March 18, 2013 at 5:34 pm

Loving the blue cornmeal! I’ve never cooked with it, but now I have a fab recipe to try! Thanks!


Jayne March 18, 2013 at 6:58 pm

These are so cute! Not sure if I’ve ever seen blue cornmeal but I know this will go well with regular cornmeal, right? I just bought a jar of honey and I think any recipe that calls for honey now will scream out to me.


Jeanie March 18, 2013 at 11:06 pm

Salty honey butter! WOW! Why have I never thought of this? I usually find honey butter a little too sweet. But, adding good crunchy sea salt! Again, WOW! Can’t wait to try it and the Blue Cornmeal muffins!


cindy March 19, 2013 at 5:39 am

I sometimes feel like corn muffins aren’t corn-y enough…I’m glad these are the corniest. Also, pale purple muffins are always welcome..and SALTY HONEY BUTTER, just too good!


Carissa March 19, 2013 at 8:51 am

Now I must find blue cornmeal! It’s so pretty!!!


Lindsey March 19, 2013 at 9:12 am

the blue tint of the muffins is awesome. i really like baking with flours that aren’t always white. similarly, i like using buckwheat flour for its color and graininess. awesome recipe.


Katie @ Blonde Ambition March 19, 2013 at 11:32 am

Salty honey butter sounds like the best thing ever to pair with corn muffins. I’ll never have a plain corn muffin again :)


Sophie March 19, 2013 at 12:02 pm

Definitely come to Portland and die of cuteness! I’ll go with you! Then, we can nosh on some amazing Portland food. Did I just ask you out?

These sound amaze!!… I want that honey butter, immediately, and on these pretty purple-y muffins! You’re smart. LUNCH TIME


robyn @ the freckled pie March 19, 2013 at 2:26 pm

the blue is such a fun surprise! i love it.


Bernadette @ Now Stir It Up March 19, 2013 at 3:03 pm

I love that these are baby purple… love. Also love the salted honey butter. Sounds amazing!

Speaking of spring cleaning… thanks for reminding me, I need to buy some mason jars. :-)


Christina @ The Beautiful Balance March 20, 2013 at 10:14 pm

I am making these tomorrow! Drooling just looking at these photos.


dervla @ the curator March 24, 2013 at 7:20 pm

Wow, gorgeous! Also, i totally agree about Lena’s boobs. I need to never see them again.


Iris March 26, 2013 at 3:59 am

You had me laughing out loud at your post. Thank you for brightening my day, can’t wait to make these :)


Scstreet November 18, 2013 at 8:09 am

Just a suggestion, list recipe first then follow with pictures and detailed instructions. Not everyone needs a primer on technique, just looking for good recipe.


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