Blueberry Cornbread w/ Honey Butter

1 cup cornmeal 

1 cup flour 

½ cup sugar

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 ½ cups buttermilk 

1 egg

⅓ cup canola oil 

2 pints blueberries 

Honey Butter: 

1 stick butter - softened

2 TB honey 

¼ tsp salt

Mix all of the dry from the cornmeal to the salt together. Add in the wet from the buttermilk to the canola oil. Fold in the blueberries. Pour into muffin tins and bake 15-18 minutes in a 400 degree oven, until a knife comes out clean and the tops don’t sink. To make the honey butter: whip the honey and butter together, fold in the salt. Enjoy!