Blueberry Muffins With Salted Honey Crumble

Blueberry Muffins With Salted Honey Crumble
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Give classic blueberry muffins a makeover with a salty-sweet crumble topping made with all natural honey. Find more blueberry recipes here.
Blueberry Muffins with Salted Honey Crumble
  • 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
  1. 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.
  2. Preheat the oven to 350 degreesF. Grease a 12-cup muffin tin and dust with flour.
  3. In a small bowl combine the flour, baking powder, and salt.
  4. 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.