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Ahhโฆ.
Wait, what?
Brie with cornbread?
Blueberries with cornbread?
Brie + blueberries + cornbread?
Is this weird?
Because if it is, weird stuff tastes good.
Plus, these daysโฆ 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?
Itโs just thatโฆ honey and butter.
It is also one hundred percent mandatory.
Donโt skip, just do it.
Itโs gonna make your life so much sweeter.
Just look at that brie.
It is so good. Brie and blueberries and cornbread and honeyโฆ magical combo.
Now, if only that combo could fix my terrible internet I am dealing with today.
Ugh. Internet problems stink.
Howeverโฆ.
Roasted Blueberry and Brie Cornbread Muffins with Warm Honey Butter
Ingredients
- 1 1/2 cups blueberries
- 1 cup whole wheat pastry flour
- 1 cup finely ground cornmeal
- 1 tablespoon baking powder
- ยฝ 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
- Preheat oven to 350 degrees F.
- 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.
- Increase the oven temperature to 425 degrees F.
- 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.
- 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.
- Allow the muffins to cool 5 to 10 minutes before serving so the brie has a chance settle.
- While the muffins are cooling add the honey and butter to a small bowl. Microwave for 30 seconds or until melted and warm.
- Serve the muffins with a heavy helping of the warm honey butter!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Roasted Blueberry and Brie Cornbread Muffins โ sweet, cheesy, buttery carbs that rule! And roasted blueberries? You are rocking my summer! Oh, and you too summer fresh corn!
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
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…. ๐ 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?
Do you have any special suggestions for making these into mini muffins?
Thanks!
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Great blog you have here.. It’s hard to find excellent writing like yours these days.
I seriously appreciate individuals like you! Take care!!
Thanks Jackie! Have a great weekend!
Thank you for some other informative web site.
Where else may I am getting that kind of information written in such a perfect way?
I have a undertaking that I’m just now operating on, and I have been on the glance out for such information.
Has anyone tried these with frozen blueberries?
This combo sounds AWESOME! Sweet & Salty. Drool.
Thank you! Have a great weekend!
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!
Oh man… I need these beauties in my life pronto!!
Hehe! Thanks Ashley!
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!
These muffins look heavenly Tieghan! I love the fabulous combination of flavors – YUM! Pinned!
Thanks so much, Trish!
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!