Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA, for the National Honey Board.
In the bowl of an electric mixer fitted with the paddle attachment, combine the brown sugar, butter, clover honey and vanilla; beat on medium-high speed until light and fluffy, about 2 minutes. Add the flour and salt. Mix on low speed just until the mixture comes together and develops a sandy texture. Refrigerate in an airtight container for at least 30 minutes.
Preheat the oven to 350 degreesF. Grease a 12-cup muffin tin and dust with flour.
In a small bowl combine the flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar, butter, honey, and vanilla. Add the eggs one at a time and mix well; stir in the milk. Add the dry ingredients to the wet ingredients and mix just until combined. Remove the bowl from the mixer and gently fold in blueberries using a rubber spatula. Scoop the mixture into the prepared muffin cups, filling them about three-quarters of the way full. Sprinkle each top with 1 tablespoon of the salted honey crumble. Bake on the center rack of oven until golden, 30 to 35 minutes.