Recipe reprinted with permission from Whitney Miller’s New Southern Table (Thomas Nelson, 2015)
Photography by Justin Fox Burks.

Yield: 6 servings

5 tablespoons unsalted butter, divided
1 1/2 cups all-purpose flour
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon grated lemon zest
1/4 cup pure cane sugar
1/2 cup lowfat buttermilk
3 tablespoons whole milk
1 large egg
3 tablespoons honey
1 teaspoon pure vanilla extract
1 cup fresh blueberries
coarse sugar sprinkles, optional
powdered sugar, optional

Heat oven to 350 degrees. Line 6-cup jumbo muffin pan with paper liners.
In a medium microwave-safe bowl, melt 4 tablespoons butter in microwave and let cool slightly.

In a bowl, stir together flour, salt, baking powder and baking soda.
Add lemon zest, sugar, buttermilk, milk, egg, honey and vanilla to slightly cooled butter and whisk until combined. Using a rubber spatula, fold in half of the flour mixture. Do not overmix.

Add blueberries to remaining flour mixture and toss to coat. Fold blueberries and flour mixture into muffin batter. Divide batter evenly among paper liners. Top each with coarse sugar sprinkles, if using.

Bake muffins for 18 to 22 minutes, until lightly browned. Let them cool for about 15 minutes. Cut muffins in half.

Grease a cast-iron griddle with remaining 1 tablespoon butter, and heat over medium-high heat. Working in batches, place muffin halves on griddle and cook until toasted and browned, 30 seconds to 1 minute. Repeat with remaining muffins. Serve immediately with butter and a sprinkling of powdered sugar, if using.