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.
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
- 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)
- 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.
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
- 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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