Grilled Corn Muffins with Blueberry Honey Butter Recipe
Daily Value: 8%
Kidney-Friendly, Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||11µg||3%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
There is nothing better than a crispy, grilled corn muffin. This muffin recipe makes either a great breakfast or dessert.
- Store-bought or homemade buttermilk corn muffins*
- 1/4 pound unsalted butter, slightly softened
- 2 cups ripe bluberries
- 2 tablespoons honey
Place the butter, blueberries and honey into a food processor and process them until smooth. Place the mixture into a ramekin and place it covered in the refrigerator for at least 2 hours. Place the mufins, cut-side down on the grill and grill them until golden brown. Remove the muffins from the grill and slather them with the blueberry butter.
Recipe DetailsServings: 8
Cuisine: Baked Goods
Notes and Substitutions:
* Try this Homemade Buttermilk Corn Muffins Recipe in place of using store-bought muffins, if desired.
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