Spicy Cornbread Blueberry Muffins

Preheat oven to 350 degrees F. In a large bowl, mix milk, lemon juice, and lemon zest; set aside. In another bowl, mix flour, sugar, corn meal, baking soda, and salt; whisk together. In a small bowl, roughly mash blueberries. Add in roasted corn and chopped Serrano peppers, then toss with 1 tablespoon of flour to prevent sinking. Melt 1 cup of butter. To your milk and lemon mixture, add 2 eggs and vanilla; whisk together. Add the milk mixture to the flour mixture along with the melted butter. Mix well, then fold in the blueberry/corn mixture. Scoop the mix into muffin tins (this will make about 15 muffins) and bake for 28-35 minutes, or until golden brown on top. Let cool for 15 minutes. Serve with softened butter, hot honey, and flakey sea salt. Enjoy!