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