Blueberry Corn Muffins with Honey Butter
For the Muffins:
- 2 cups all purpose flour
- 1 cup cornmeal, I like Nitty Gritty Grain Co.
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 3/4 cup sugar
- 8 Tbsp butter (1 stick), melted and slightly cooled
- 3/4 cup crème fraiche or sour cream
- 1/2 cup whole milk
- 2 cups fresh blueberries
For the Honey Butter:
- 6 oz salted butter, at room temperature
- 1/4 cup raw honey, I likeHoneyGardensraw Apitherapy honey
Prepare your pans first!!
1 12 hole muffin tin, lined with paper liners or lightly greased with butter or cooking spray.
Preheat your oven to 400ºF. Melt the butter in a small saucepan over low heat. Combine all the dry ingredients in one bowl and set it aside. Blend the eggs and sugar together until pale and fluffy. Add the butter slowly, stirring constantly. Add the crème fraiche or sour cream and milk and combine. Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to over-mix. Add the blueberries and mix gently, making sure not to crush the blueberries or you will end up with blue muffins. Scoop the muffin batter into you prepared muffin tins, filling each cup about 3/4 of the way full. Bake your muffins for about 15 to 20 minutes or until a toothpick inserted into the middle comes out clean.
Make sure that your butter is very soft, but not melted. Very gently, fold the honey into the butter using a small rubber spatula. Mold the honey butter back into a pat, wrap it in parchment paper and place it in the fridge for at least 1/2 hour or until it firms up a bit.