Blueberry Muffins With Salted Honey Crumble
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.
Servings
12
servings
Ingredients
- ½ cup light brown sugar
- 10 tablespoon unsalted butter, softened
- 4 tablespoon clover honey
- ½ teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- 1 ½ teaspoon kosher salt
- ½ cup unsalted butter, at room temperature, plus more for greasing
- 2 cup all-purpose flour, plus more for dusting
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup sugar
- 3 tablespoon honey (use a mild, light varietal)
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup milk
- 2 cup fresh blueberries
Directions
- 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.