Blue Corn Cornbread Muffins Recipe

Herbed Honey Butter:

1. In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients for about 3 minutes, or until smooth and incorporated.

2. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.

3. Make the cornbread muffins: Preheat the oven to 400 degrees F. Lightly grease a 12-cup muffin tin with nonstick spray.

4. In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.

5. In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.

6. Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.

7. Divide the batter between the prepared muffin cups, filling each about ¾ of the way.

8. Bake the muffins for 18 to 20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.

9. Serve the muffins warm with the herbed honey butter.

10. Enjoy!