Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick cooking spray.
With an electric mixer in a large mixing bowl, cream butter until pale in color and smooth. Add the sugar and mix until well incorporated.
Add the honey and mix until well incorporated.
Add the ricotta and egg. Mix until fully blended.
Add the cornmeal, bake by soda, and baking powder. Mix just until combined. Add the gluten free baking mix and mix just until combined.
Fold the crumbled bacon into the batter with a spatula.
Spoon 1 tablespoon of dough into each mini muffin opening. Bake for 10-11 minutes, until muffin tops are golden brown and a toothpick inserted into the center of the muffin comes out clean. As soon as muffins come out of the oven, press the bottom of a thick-handled wooden spoon into the top of each muffin to make a depression about half the distance down. Remove from pan and cool on a wire rack.
While muffins are baking, combine blueberries, cornstarch, and triple sec in a saucepan over medium low heat and stir to dissolve cornstarch. Cook, stirring occasionally until mixture thickens and some blueberries have “popped”, about 10 minutes. Spoon 1 teaspoon of blueberry compote into the top of each muffin. Enjoy warm or allow to cool and enjoy.