Salted Honey Crumble Blueberry Muffins
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National Honey Board
"Honey attracts and holds moisture, enhancing freshness and shelf life of any baked good!"
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Ingredients1 h 30 m servings 399 cals
Original recipe yields 12 servings (12 muffins)
- 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 oven to 350 degrees. Butter 12 muffin cups 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 sugar, butter, honey and vanilla. Add eggs one at a time and mix well; stir in milk. Add the dry 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-fourths full.
- Sprinkle each top with 1 tablespoon of the salted honey crumble. Bake on the center rack of oven until golden, about 30 to 35 minutes.
Per Serving: 399 calories; 18.6 g fat; 56.2 g carbohydrates; 4 g protein; 78 mg cholesterol; 490 mg sodium. Full nutrition