Blueberry muffins are a delightful morning treat, and even better, they’re packed with nutrients. One cup of blueberries has 80 calories, and this fruit is full of vitamin C, dietary fiber, and manganese. In the morning, enjoy a handful of blueberries, a blueberry smoothie, or a homemade blueberry muffin.
Blueberry Muffins with Salted Honey Crumble
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 degrees F. 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.
Now that’s the best blueberry muffin recipe ever.