The Best Blueberry Muffin Recipe Ever

The blueberry muffins you’ve had before were great, but we’re pretty sure you’ve never had the best blueberry muffin ever


Enjoy a delicious blueberry muffin with a salted honey crumble.

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.

Give the classic blueberry muffin a twist by topping it with salted honey crumble. With that one change, it becomes the best blueberry muffin recipe ever, courtesy of the National Honey Board.

Click here for 5 Mouthwatering Vegan Muffin Recipes slideshow.

Blueberry Muffins with Salted Honey Crumble

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


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:

  • 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
  • 2 large eggs
  • ½ cup milk
  • 2 cups fresh blueberries


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.