Clearly, your Tuesday needs these muffins.
For one, they are a whole new level of summer berry awesomeness. I mean, roasted berries, coconut, cornbread…salty whipped honey butter (with lavender if you’re into it)?!?!? I am sure you know this by now, but these muffins are everything I love and then some.
PLUS, can we talk about all the color going on here? Just looking at these brightens my Tuesday.
And you guys, my Tuesday needs just a little bit of brightening. Nothing horrible…but my dad, being the super nice guy that he is, had this table frame made to fit a REALLY heavy piece of soapstone I like to shoot on…a lot. I used to just have it on those rolling wood dollies that people use when moving big boxes, but my dad convinced me I needed to get it up off the floor and make a table out of it, so he found a guy to make a frame for the slab of soapstone. The frame got here the other day, but umm, the stone just didn’t quite fit perfectly into the frame. It was SO close. Like SO close.
Ugh. Figures right??
Again, my dad being the awesome guy he is, decided he’d try to chisel away at the stone until it fit. BAD IDEA. The stone cracked into two pieces and I pretty much cried cause it is one of my favorite surfaces to shoot on…
Really… my dramatic moments lately have been a bit over the top…I would say I need to get this under control, but I don’t know, playing the drama card can sometime work in my favor.
It’s honestly not that bad though. We just put it back together and I can still use most of the stone, but now it has a giant crack in it where it snapped in half. Dad says it adds character and he’s probably right. Knowing me, I will end up loving the crack (and I do mean the crack in the table… obviously) and it will be a blessing in disguise. That kind of happens to me a lot, I complain at first and then I end up loving whatever I am complaining about…
Although, the bugs currently infesting my house/barn/whatever you want to call it? Those I do not think I will ever like. So gross. I guess that is what you get for living in an old horse barn. Bugs.
The really good news (other than the fact that I am seriously considering getting a dog…) is that I made us these delicious muffins. Since they are muffins, that means they qualify as a healthy snack and therefore we can eat them all with a very generous pat of this whipped honey butter (cause honey + butter + salt + lavender = the best thing ever).
I have not decided if I love or hate these photos. I either love them for all their color or hate them for all the busyness going on, but I surely love the muffin in the photos. They are sweet, buttery, moist, but still a little crumbly and when topped with that honey butter… pure summer perfection.
And yes, I REALLY love the butter. Butter makes my world turn. It’s true.
So, to start I roasted the berries until they just started to burst and release their sweet juices. I love doing this with berries, but especially when using berries in a muffin. Roasting them ensures they get perfectly sweet and each bite is delicious. Then I just used a simple cornbread type of muffin base, but infused it with a little shredded coconut and some coconut milk too. If you’ re not a fan of coconut, you can just leave the shredded coconut out and use buttermilk in place of the coconut milk.
Personally, coconut IS my thing, so I maybe even added just a little more than the called for amount. I can’t help it. Coconut is one of my favorites…BUT with all the fresh goat’s milk we are getting now, that is quickly rising to the top as my new favorite milk. Oh yeah, I cannot believe I have not mentioned this yet, but about a week and a half ago we got our milking goat, Tiramisu! She is the best little milk goat ever, I love her. More about her another day though, I worry this post is getting a tad long.
And with that, I leave with this Mixed Berry Coconut Cornbread Muffins recipe. It’s such a good one and you should totally take a little Tuesday break and make them. One very important thing though, eat these warm with lots and lots of whipped honey butter.
If you have to eat them straight from the muffin tin, I fully understand.
Baked Mixed Berry Coconut Cornbread Muffins
Servings: 18 Muffins
Calories Per Serving: 205 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 2 cups mixed berries (I used strawberries blackberries, raspberries + blueberries)
- 1 tablespoon honey
- 1 cup all purspose flour
- 1/2 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut sugar or light brown sugar
- 1/3 cup unsweetened flaked coconut * I use Bob's Red Mill
- 1/2 cup unsalted butter softened, 8 tablespoons
- 2 eggs
- 1/2 cup canned coconut milk
- 1 tablespoon pure vanilla extract
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the berries on the prepared baking sheet and toss with the honey. Bake for 10-15 minutes or until the berries just begin bursting and releasing their juices. Remove and set aside. Reduce the oven to 350 degrees F.
- Meanwhile, line a 12 cup muffin pan with liners or grease with cooking spray/butter.
- In a bowl, combing the flour, cornmeal, baking powder, salt, coconut sugar and flaked coconut. Add the butter, eggs, coconut milk and vanilla. Using an electric mixer, beat until combined, about 1 minute.
- Add the baked berries and gently fold the berries into the batter, being careful not to over mix and turn the batter an odd shade of purple.
- Divide the batter evenly among the 12 muffin cups filling about 3/4 of the way full. You will have some batter left over. If you have a second muffin tin fill this as well, if not do two batches.
- Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 5-10 minutes and then remove from the pan. Serve warm with the salted whipped honey butter (recipe below).
Salty Whipped Honey Butter
- In a mixing bowl, beat together the butter and honey until whipped, about 2-3 minutes. Stir in the lavender. Butter can be stored in the fridge for up to 2 weeks.
*If you prefer, you can also use shredded sweetened coconut, but I love unsweetened. **If you only have unsalted butter, just add a 1/4 teaspoon salt with the honey.
Now go and bake. No really. GO!