Brie and Blueberry Cornbread Muffins

Today was one of those days where you have an abundant of one type of ingredient and you don’t know what the hell to do with it because there is no shot you can eat it all before it goes bad. For me, that was blueberries. I came across these that I pinned on Pinterest who knows how long ago and never thought to make them. Until now. I added the brie because who doesn’t like cheese? These were so good and surprisingly really easy to make! Best eaten when warm and cheese is gooey and melty all over the place.



1/2 cup blueberries
1 cup whole wheat flour
1 cup cornmeal
1 Tablespoon baking powder
1/2 tsp salt
3 Tablespoons honey
1/2 cup melted butter
3/4 cup buttermilk
1 egg
4 oz. diced brie cheese


Preheat oven to 350°F and roast blueberries on a parchment lined baking sheet for 10 minutes. Take out and let cool slightly, then increase oven to 425°F. While blueberries are roasting, combine flour, cornmeal, baking powder and salt in a bowl and mix. In a separate bowl, stir honey, melted butter, buttermilk and egg. Combine the wet ingredients with the dry ingredients and mix until fully combined. Gently fold in blueberries.

Line muffin tin with liners and fill each about 1/3 of the way with cornbread batter. Place 2-3 cubes of brie cheese on top of batter then place more batter (about 2/3 of the way up) on top of the cheese. Bake for 20 minutes until golden brown. Let cool slightly then enjoy!

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