Blueberry Cornbread Muffins with Lemon Honey Butter

Directions

1. 1
   Blueberry Cornbread Muffins
2. 2
   Preheat oven to 425F. Lightly grease a 12-cup muffin tin OR line with muffin liners and set aside.
3. 3
   In a medium bowl, combine 1-1/2 cups flour, cornmeal, baking powder, baking soda, and salt. In a separate bowl, whisk melted butter, honey, eggs, greek yogurt, and buttermilk until smooth. Gently fold flour mixture into liquid until just combined. Toss blueberries with remaining 1 tablespoon flour in a small bowl then fold into batter.
4. 4
   Fill muffin cups 3/4 full of batter and smooth tops.
5. 5
   Bake muffins at 425F 5 minutes then reduce heat to 375F and bake an additional 15 minutes or until golden-brown and a toothpick comes out clean. Cool muffins on a wire cooling rack.
6. 6
   Lemon Honey Butter
7. 7
   In a small bowl with an electric mixer, beat butter until smooth and creamy. Beat lemon zest and honey into butter until smooth.
8. 8
   Serve blueberry cornbread muffins warm with lemon honey butter. Enjoy!