Preheat your oven to 375 degrees. Prepare a 12 capacity muffin tin by either greasing/spraying the cups or lining them with paper liners. Set the pan aside. 

Beat together the room temperature stick of butter with the light brown sugar until light and fluffy. This will take 3-5 minutes. Add in your egg next and beat it into the butter mixture. Then, add your lemon zest. 

In a separate bowl, whisk together the flour, cornmeal, salt, and baking powder. Slowly incorporate the dry ingredients into your butter mixture. Then, you’ll mix in your milk. The batter will be quite thick.

Fold in your blueberries last, making sure they’re evenly distributed.

Using a quarter cup measure or a scoop of similar size, portion out your batter into your prepared tin. If you like, you can add a couple of blueberries to the top of each muffin along with a sprinkle of brown sugar. This is optional but highly recommended.

Bake your muffins in your preheated 375 degree oven to 23-27 minutes or until the tops and edges have started to turn golden and a tester inserted into the middle comes out clean. Let the muffins cool in the pan for 10-15 minutes before moving them to a wire rack. These can be enjoyed warm or at room temperature. Store leftovers in an airtight container and enjoy within 2 days.

While your muffins are in the oven, make the whipped maple butter. Add the remaining stick of room temperature vegan butter to a clean bowl and beat it at a medium speed for 3-4 minutes until lighter in color and fluffy. Scrape down the sides of the bowl, then add the maple syrup. If your butter is unsalted, feel free to add a pinch of salt here as well. Beat in the maple syrup until it is well incorporated, about 1 minute. Put your whipped maple butter into a bowl or a jar and leave it at room temperature until you’re ready to enjoy it with your muffins! Leftover butter can be placed in the fridge but it will obviously re-harden.