Sweet summer corn and fresh blackberries are a match made in flavor heaven. This is just a fact; the two ingredients walk the line between sweet and savory and hit all the right notes when played together. It’s a perfect harmony situation, some might say. A duet for the ages … Like Tony Bennett and Lady Gaga. Wait. No. Okay, this musical analogy is over …
This straightforward muffin recipe highlights their best attributes and makes for the perfect way to use up the bounty you find at your summer farmer’s markets, all season long. The sharp cheddar cheese is an unexpected flavor note in these muffins, and gives them just the right savory edge to balance the sweetness. A little bit sweet, and a little bit savory, these corn muffins are a crowd-pleasing accompaniment to any summertime BBQ feast. You can also pour the batter into a buttered cast iron skillet and bake a large cheesy skillet cornbread, if you prefer (lovingly known as “the pizza of the South”).
Fresh Corn and Cheddar Muffins with Blackberry Honey Butter
An easy late summer recipe that makes the most of some of the season's finest flavors - fresh corn and juicy blackberries. I make versions of this simple corn muffin recipe pretty regularly, and always love the play of sweet and savory flavors running through each bite.
Ingredients
- 5 Tbsp granulated sugar
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 1.2 Tbsp baking powder
- ¼ tsp baking soda
- ½ tsp Kosher salt
- 1 cup buttermilk
- 4 Tbsp unsalted butter melted and cooled slightly
- 4 Tbsp canola oil
- 1 large egg
- 1 egg yolk
- 1 cup fresh cooked corn kernels
- 1 cup shredded sharp cheddar cheese such as Tillamook Special Reserve Extra Sharp Cheddar
- 1 cup fresh blackberries optional
- Special equipment: paper muffin liners (or nonstick spray)
For the Blackberry Honey Butter:
- 8 Tbsp unsalted butter at room temperature
- ¼ cup fresh blackberries
- 1 Tbsp honey
Instructions
To make the muffins:
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Preheat your oven to 400 degrees Fahrenheit. Grease a standard muffin pan or use paper muffin cups, sprayed lightly with non-stick spray.
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In large bowl, add the granulated sugar, all-purpose flour, cornmeal, baking powder, baking soda, and salt and whisk together until evenly combined. In a separate small bowl, whisk together the buttermilk, egg and yolk, the melted butter, and the oil.
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Pour the liquid ingredients over the dry and gently fold together using a rubber spatula. Do not over mix, the batter should be slightly lumpy. Add the fresh corn kernels and the cheese. Gently fold in to the batter.
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Divide the batter evenly among the prepared muffin cups and gently top (if desired) with fresh blackberries (I like to break up the berries before adding them).
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Bake for 15 to 18 minutes, or until the muffins are golden brown and a toothpick inserted in their centers comes out clean. Transfer the pan to a cooling rack for five minutes, before removing each muffin. Top the muffins with a pat of blackberry honey butter while they’re warm, if desired (see instructions below). Or, you can serve the butter on the side.
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These are best enjoyed slightly warm the day they are made.
To make the blackberry honey butter:
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In a small bowl, combine the butter, blackberries, and honey Stir to evenly mix. Transfer the butter mixture on top of a piece of plastic wrap on your counter and wrap it up gently, creating a log. Place the butter into the fridge to firm up.
Wow, the flavours in this muffin recipe are super inspiring. And as always, love your series of photos!!! (:
Thanks so much! They’re always crowd-pleasers and never last very long 🙂
Love this combination. Don’t think I have ever really paid attention to corn muffins with blueberries. Your beautiful photography drew me in! <3
Thanks so much, Debbie! I love making these, and my family always enjoys them. I find that cornmeal works so well with almost anything you choose to combine it with. Really fun recipe 🙂