Add a hint of heat to classic blueberry muffins with chopped jalapeño peppers, and serve them alongside a luscious butter infused with fruit, honey, and fresh herbs.
Ingredients
Method
- Preheat oven to 425°. Spray 16 muffin cups with baking spray with flour.
- In a large bowl, combine cornmeal, flour, sugar, pecans, jalapeño, baking powder, and salt. In a medium bowl, whisk together buttermilk, oil, and eggs. Make a well in center of cornmeal mixture; add buttermilk mixture, stirring just until moistened. Fold in blueberries. Spoon batter into prepared muffin cups, filling about three-fourths full.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 17 minutes. Let cool in pans for 10 minutes. Run a knife around edges of cups. Remove from pans, and let cool completely on wire racks. Serve with Blueberry Honey Butter.
Notes
Kitchen Tip: Thoroughly shake buttermilk before using.
Ingredients
Method
- In a medium bowl, beat butter and honey with a mixer at medium speed until smooth. Stir in blueberries, preserves, parsley, thyme, salt, and pepper. Spoon into a serving bowl. Garnish with thyme and pepper, if desired.
Notes
*We used Bonne Maman.
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