Blueberry-Jalapeño Muffins and Blueberry Honey Butter

Blueberry-Jalapeño Muffins

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.

Blueberry-Jalapeño Muffins
Makes about 16
  • 1½ cups plain yellow cornmeal
  • 1½ cups all-purpose flour
  • ½ cup sugar
  • ½ cup toasted pecans, chopped
  • 3 tablespoons finely chopped seeded jalapeño
  • pepper
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1½ cups whole buttermilk
  • ⅓ cup canola oil
  • 2 large eggs
  • 1½ cups small fresh blueberries
  • Blueberry Honey Butter (recipe follows)
  1. Preheat oven to 425°. Spray 16 muffin cups with baking spray with flour.
  2. 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.
  3. 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.
Kitchen Tip: Thoroughly shake buttermilk before using.

Blueberry Honey Butter
Makes about 1¼ cups
  • 1 cup unsalted butter, softened
  • 2 tablespoons honey
  • ⅓ cup chopped fresh blueberries
  • 1 tablespoon blueberry preserves*
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons fresh thyme leaves
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • Garnish: chopped fresh thyme, ground black pepper
  1. 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.
*We used Bonne Maman.

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