Blueberry Honey Butter….it sounds like it will just melt in your mouth! There is nothing better than homemade warm bread or muffins straight from the oven. Then top it off with softened butter so it melts into all the nooks and grannies. Are you hungry yet? I am!
Blueberry Honey Butter for Biscuits, Muffins and More!
Blueberries are a favorite around here, but sometimes I prefer just a small amount of blueberry flavoring with my favorite breakfast foods.
If you’re making pancakes, biscuits, or muffins and just can’t decide whether you’re in the mood for blueberries or not, this Blueberry Honey Butter is just the thing. I have several in my family who would eat blueberries on their own, and they are always ready for blueberries in any recipe! Some of the others– not so much! They do have a strong flavor so a little goes a long way.
This butter is also great to bring to any brunch or breakfast where each person may have different preferences. I’m thinking church breakfasts, brunch baby or bridal showers, or even a weekend with family!
How to Make Homemade Butter:
Before you start wondering how much work this is– don’t worry! No need to churn your own butter here! 🙂 You can use regular stick butter from the store. I use salted since it does give a little more flavoring than unsalted, and you’re going to be adding a lot of sweetness from the honey and blueberries.
Use soften butter, which has been allowed to come to room temperature. If you are short on time, an easy hack is to take 1 stick of butter and stand it on it’s end on a microwave safe plate. Cover it with a tall drinking glass and set the microwave to 10-15 second intervals. You will see the butter slowly soften. Don’t melt all the way!
Repeat with your second stick of butter.
Then, mix your honey in well with a spoon or whisk.
Rinse and pulse your blueberries for a few seconds in a food processor, or small mixer. I have a Ninja Food Processor which makes this a snap. If you have a small Mix and Chop or counter top processor, that will work well also.
Finally, mix (or fold) your blueberries into the butter. Some will disintegrate which is fine. Mix slowly so you can preserve a lot of the larger chunks of blueberries without them all coming apart. We all know that person who looks for the larger pieces of fruit in any mix!
How to Enjoy Your Blueberry Honey Butter:
I would mainly use this for more savory things like homemade fluffy biscuits, an English Muffin, or even a piece of toast or bagel. If you have a muffin recipe that isn’t overly flavorful (like a bran muffin, or plain wheat, apple sauce or oatmeal muffins) this should add a nice amount of sweetness.
If you’re not a fan of syrup for pancakes, this Blueberry Honey Butter is a great alternative. Charcuterie Boards also come to mind! If you’ve seen those cool “Breakfast Charcuterie” ideas on Pinterest, this would be a wonderful centerpiece and also add the WOW factor– and lots of bright color to your board!
Print Your Recipe Here to Save:
This Blueberry Honey Butter is the perfect pairing for your favorite breads. From banana bread to buttermilk biscuits! This butter is full of blueberry flavor with a touch of honey sweetness. Go ahead and slather this on your next loaf of bread, muffins or biscuits. You’ll want to make this Blueberry Honey Butter over and over again! Print below and enjoy.
This recipe can easily be doubled or tripled for a larger crowd. I would store the butter after the first use in the fridge in an air tight container but when you want to use it again, bring it out of the fridge and allow it to come to room temperature. This will ensure the light fluffy texture of the whipped butter. Then you can easily spread it.
- 2 4-ounce sticks salted butter, softened
- 3/4 cup fresh blueberries
- 2 tablespoons honey
- Optional: 1 tsp Cinnamon
Soften butter to room temperature or on a microwave safe dish, in the microwave under a glass for 10-15 seconds until softened (see blog post for directions).
In a medium size bowl, mix the butter and honey together.
Roughly chop the blueberries using a sharp knife or a mini food processor. You don't want to pulverize them or make a puree. You want to see bits of blueberries in the butter.
Add the blueberries to the butter and honey mixture, and gently fold them until completely combined.
Add more honey to taste if needed.
Serve immediately with biscuits, pancakes or even on corn muffins (our favorite).
Store any leftovers in the refrigerator. Allow the butter to sit at room temperature for 20-30 minutes, and whip it up with a spoon again before serving.
If a lot of liquid comes out of the blueberries when you chop them, pour them into a strainer and let some of it drain off before mixing them with the butter.
You can add cinnamon and/or a little vanilla to this also!
Amount Per Serving: Calories: 114Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 91mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g