Blueberry Muffins with Salted Honey Crumble

Blueberry Muffins with Salted Honey Crumble
Contributor
Blueberry Muffins with Salted Honey Crumble
National Honey Board
Blueberry Muffins with Salted Honey Crumble

Give classic blueberry muffins a makeover with a salty-sweet crumble topping made with all natural honey. Find more blueberry recipes here.

12
Servings
395
Calories Per Serving
Deliver Ingredients

Notes

Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA, for the National Honey Board.

Ingredients

For the salted honey crumble:

  • ½  Cup  light brown sugar
  • 10  Tablespoons  unsalted butter, softened
  • 4  Tablespoons  clover honey
  • ½  Teaspoon  vanilla extract
  • 1 ¼  Cup  all-purpose flour
  • 1 ½  Teaspoon  kosher salt

For the muffins:

  • ½  Cup  unsalted butter, at room temperature, plus more for greasing
  • 2  Cups  all-purpose flour, plus more for dusting
  • 2  Teaspoons  baking powder
  • ½  Teaspoon  kosher salt
  • 1  Cup  sugar
  • 3  Tablespoons  honey (use a mild, light varietal)
  • 1  Teaspoon  vanilla extract
  • large eggs
  • ½  Cup  milk
  • 2  Cups  fresh blueberries

Directions

For the salted honey crumble:

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.

For the muffins:

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.

Nutritional Facts

Total Fat
9g
13%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
68g
52%
Protein
10g
22%
Vitamin A, RAE
88µg
13%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
139µg
100%
Calcium, Ca
101mg
10%
Choline, total
10mg
2%
Fiber, total dietary
5g
20%
Folate, total
154µg
39%
Iron, Fe
5mg
28%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
115mg
16%
Riboflavin
1mg
91%
Selenium, Se
20µg
36%
Sodium, Na
132mg
9%
Thiamin
1mg
91%
Water
39g
1%
Zinc, Zn
1mg
13%

Blueberry Muffin Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Blueberry Muffin Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.