Blueberry Honey Cornbread English Muffins

These blueberry honey cornbread English muffins are an easy homemade breakfast that feels special without being complicated. Made with simple pantry staples, cornmeal, honey, and fresh or frozen blueberries, they deliver the perfect balance of lightly sweet cornbread flavor and classic English muffin texture. This easy-to-follow recipe is ideal for busy mornings, toasting, or slathering with butter for a comforting homemade treat!

Because these blueberry honey cornbread English muffins are homemade and made without preservatives, they’re best enjoyed fresh—when the texture is soft, fluffy, and at its peak flavor. That’s also exactly what makes them better than store-bought versions: you’re getting real, wholesome ingredients with no additives or artificial shelf extenders.

To store, allow the muffins to cool completely, then place them in an airtight container at room temperature for up to 2 days. For longer storage, transfer them to the refrigerator for up to 5 days, or slice and freeze them for up to 2 months. When ready to enjoy, simply toast from chilled or frozen until warm and lightly crisped—just like a bakery-fresh English muffin.

Blueberry Honey Cornbread English Muffins

5 from 1 vote

These blueberry honey cornbread English muffins are soft, lightly sweet, and packed with juicy blueberries. Made with simple, wholesome ingredients you likely already have on hand, they’re easy to follow, naturally sweetened with honey, and perfect for breakfast, brunch, or toasting with butter any day of the week!

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Course: Breakfast

Keyword: baking, blueberry, breakfast, breakfast sandwich, cornbread, English muffins, homemade, made from scratch

Servings: 6

Ingredients

• ½ cup warm water
• 2 tsp dry active yeast
• 1 tbsp + ¼ cup honey divided
• 2 cups flour more as needed
• 1 cup cornmeal
• 1 tsp salt
• 3 tbsp melted butter
• 1 cup buttermilk
• 1 cup frozen blueberries *you can use fresh, but I have a harder time getting fresh blueberries to fold into the dough evenly

Instructions

• In a large mixing bowl, proof the yeast by combining ½ cup warm water, 2 tsp dry active yeast and 1 tbsp honey. Let stand until foamy, about 5-10 mins.
• Once your yeast has proofed, add all other ingredients of 2 cups all purpose flour, 1 cup cornmeal, 1 tsp salt, 3 tbsp melted butter, 1 cup buttermilk, ¼ cup honey and 1 cup frozen blueberries. Stir to combine, using your hands if needed to bring the dough together into a ball. ••Because cornmeal absorbs water differently, you may need to continue to add more water OR flour 1+ tbsp at a time until a smooth dough ball forms and comes together, just slightly sticky to your hands.
• Drizzle a little oil in your large mixing bowl (or grease with butter) and set the dough ball in the bottom, cover the bowl with plastic wrap and place in a warm, dry place (I set it in the oven turned OFF with the light on), and let it rise for an hour, or until double in size.
• Once the dough has risen, transfer to a lightly floured surface and divide into 6-8 equal pieces, forming balls. A dough scraper is an excellent tool to use for this step as it will help you handle the sticky dough. 
• Cover dough balls with plastic wrap to let rise for another 30 minutes. Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly. Bake at 350 F for 10 – 12 minutes to ensure they are cooked all the way through.
• Best enjoyed served warm, toasted with butter and honey or jam!