Blueberry + Cornmeal + Lemon Honey Butter = A Big Batch of Yum!

I'm sure I've told you that when Carol and I go on buying trips (pre-covid) we stay at the Sutton Place Hotel in Vancouver. We love our breakfast served in the Boulevard Kitchen & Oyster Bar - it's so beautifully decorated, the staff is always amazing and their breakfast buffet is so pretty. They always have these bite size cornbread muffins that are like a bite of heaven - that good! I've made plain cornbread muffins that are as good, but I found this recipe for a blueberry cornbread muffin - they are delicious - great texture and taste. I could stop there, but I'm not going to. The 2nd part of this recipe is the lemon honey butter. I almost didn't make the butter - the muffins were delish, so what did I need with spending more time to make the butter. Okay - make the butter!!! It adds another flavor to the muffin and it is worth the few minutes to make it - takes it to a whole new level. It's the warm muffin, with the melting lemon honey butter - simple pleasures but so rewarding. (Are you drooling yet? - lol)

Blueberry Cornbread Muffins

Combine
1 1/2 c. flour (spooned into the measuring cup)
2/3 c. cornmeal
1/4 tsp. b. soda
1/4 tsp. salt
2 tsp. b. powder

In a large bowl, whisk together
1/2 c. melted butter
1/3 c. honey
2 large eggs
1/4 c. greek yogurt
1 1/2 c. buttermilk

Gently fold the dry ingredients into the wet until just combined.

Toss together (keeps them from heading to the bottom of the muffin)
1 tbsp. flour
1 1/2 c. fresh or frozen blueberries (don't thaw)

Fill prepared muffin tins (either greased or use a paper liner)
3/4 full of batter.

Bake at 350 until tops are golden brown and they bounce back when lightly touched. About 15 minutes (it may be a bit longer - my oven seems to be fast)
(note - the original recipe says to bake at 475 for 5 minutes and then turn your oven down to 375 and bake for an additional 15 minutes.)

Cool muffins on a rack.

Lemon Honey Butter
Beat until smooth
1/2 c. unsalted butter (room temp)
Add in and mix well.
2 tsp. grated lemon zest
2 tbsp. honey

Serve warm with the butter.

Happy Baking:)

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