Preheat the oven to 350ºF. Grease a 6-cup muffin tin, or line
with parchment cups.
Whisk flour, baking powder, and salt in a bowl.
In a separate bowl, beat honey and butter until creamy, then
add beaten egg and milk until blended. Pour over the flour
mixture, and stir with a wooden spoon.
Fold in the blueberries.
Evenly spoon batter into the prepared muffin cups. Bake for 25
minutes, golden and center springs back when gently touched
Serve with honey butter
In a small bowl mix butter and honey until smooth.
Store, covered, in the refrigerator