Baked Mixed Berry Coconut Cornbread Muffins
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.
Servings: 18 Muffins
Calories: 212kcal
Ingredients
- 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
Salty Whipped Honey Butter
- 1/2 cup salted butter softened, 8 tablespoons
- 4 tablespoon honey
- 1 teaspoon dried lavender optional
Instructions
- 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.
Notes
*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.
Nutrition
Calories: 212kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 96mg | Potassium: 115mg | Fiber: 1g | Sugar: 9g | Vitamin A: 340IU | Vitamin C: 9.6mg | Calcium: 25mg | Iron: 0.8mg