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