Blueberries are a summer staple. Fresh blueberries from the
farmer’s market are the best. So when I walked into my kitchen this morning and
realized I had way too many fresh blueberries that I needed to use, I knew it was time to experiment.

These blueberry muffins are fairly easy to make. And the
entire time I felt like I was making them the wrong way. I also admit that I
don’t follow the rules when baking sometimes, which is the perfect way to ruin
something. I am what we call the “occasional” baker, so I had no idea what to
expect. But sometimes the mad baking scientist gets it right and then you get Blueberry muffins with honey butter!

Oh and don’t think you can skip the honey butter in this
recipe. YOU NEED HONEY BUTTER. IT’S NECESSARY.

Ingredients:

¼ cup butter, softened

¼ cup granulated sugar

¼ cup of milk(I used almond milk,
turned out fine!)

1 large egg

1 tsp vanilla

1 cup of all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

1 cup of fresh blueberries

Honey Butter:

¼ cup honey

1 tbsp butter

pinch of salt

Instructions:

Pre-heat the oven to 375 degrees and either spray a muffin
tin or line the tin with paper liners. (I ran out of paper liners so I had to
spray).

In a large bowl using an electric mixer (or a stand mixer if
you’re fancy), cream the butter and sugar. Add the egg, vanilla and then milk.
Keep mixing until all the wet ingredients are combined.

Sift the flour and add to the wet mixture. Then add the
baking powder and salt. At this point, the dough will start to get thick.

Fold in the blueberries with a rubber spatula or wooden
spoon.

Spoon the muffin batter evenly into 9 muffin cups. My muffin
tin actually bakes 12, but it’s fine if some are empty.

Bake for 22 minutes until muffin tops look springy. Test
using a toothpick – it should come out clean.

To make the honey butter, place butter, honey and salt into a microwaveable
bowl or ramekin. Microwave for 30-45 seconds until butter is melted. Stir. And pour
over the warm muffins.