Bursting with juicy Minnesota blueberries and paired with whipped local honey butter, these portable muffins take classic cornbread to the next level. The perfect way to celebrate the flavors of Minnesota summer with an irresistible sweet treat.
- Makes 12 muffins
- Prep time: 45 minutes
Ingredients
For the muffins:
- 2 cups Minnesota Grown blueberries
- 2/3 cup local milk
- 1/2 cup vegetable oil
- 2 local eggs
- 1 cup all-purpose flour, plus 2 teaspoons for coating berries
- 1 cup cornmeal
- 1/2 cup white sugar, plus 1 Tablespoon for sprinkling on top
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
For the honey butter:
- 1/2 cup unsalted local butter, softened to room temperature
- 3 Tablespoons Minnesota Grown honey
- 1/4 teaspoon salt (if using salted butter, reduce or omit added salt)
- Pinch of cayenne pepper (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line muffin tin with liners.
- Toss blueberries in 2 teaspoons of flour in a medium bowl and set aside. This helps prevent them from sinking to the bottom of the muffins once added to the batter.
- Beat milk, oil, and eggs together in another medium bowl, and set aside.
- In a separate large bowl, whisk together remaining 1 cup flour, cornmeal, sugar, baking powder, and salt until combined.
- Add egg mixture into dry ingredients and stir until just combined. Fold in blueberries gently just until just incorporated. Immediately spoon batter into prepared muffin tin. Sprinkle tops of muffins with 1 Tablespoon sugar.
- Bake until a toothpick inserted into center comes out clean, about 20-23 minutes.
- While the muffins are baking, make the honey butter. Using an electric mixer, beat the butter until it is smooth. While continuing to beat, drizzle in honey and then add salt and cayenne. Continue to beat for 2-3 minutes until light and fluffy. Store in an airtight container at room temperature for 1-2 days or place in the fridge for longer-term storage. Bring back to room temperature before serving.
Make it a Minnesota Grown meal!
Planning your perfect lake day spread? This recipe is part of our July Lake Day Menu, Made Local—a lineup of easy, packable, and seasonally-inspired dishes made for sunny days and good company. Don’t miss the other recipes:
- Raspberry Rosemary Smash Mocktail
- Chicken Salad Sandwiches with Radish and Pickle
- Broccoli and Kohlrabi Salad with Fennel Vinaigrette
Stock up on local ingredients with help from the Minnesota Grown Directory—and bring the freshest flavors of Minnesota to your next lake day.
