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There is nothing better than waking up to the smell of fresh baked blueberry muffins, especially when they are topped with a BeeMaid Honey Salted Honey Crumble. Bursting with juicy blueberries, these muffins are soft, fluffy, and perfectly sweet, while the buttery crumble topping adds a salty-sweet crunch that makes them irresistible. Naturally sweetened with pure BeeMaid Honey, they are a comforting treat for breakfast, brunch, or a midday snack that feels just like homemade goodness from the oven.

Ingredients

Crumble
4 Tbsp
BeeMaid Honey
1/2 Cup
Light Brown Sugar
10 Tbsp
Butter
1 1/2 Tsp
Vanilla Extract
1 1/4 Cup
All Purpose Flour
1 1/2 Tsp
Kosher Salt
Blueberry Muffins
2 Cups
All Purpose Flour
2 Tsp
Baking Powder
3 Tbsp
BeeMaid Honey
1/2 Cup
Butter (softened)
1 Tsp
Vanilla Extract
1 Cup
Sugar
2
Large Eggs
1/2 Cup
Milk
2 Cups
Fresh Blueberries

Directions

For the salted honey crumble:

1.In the bowl of an electric mixer fitted with the paddle attachment, combine the brown sugar, butter, BeeMaid 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:

1.Preheat oven to 350°F. Butter 12 muffin cups and dust with flour.

2.In a small bowl combine the flour, baking powder and salt.

3.In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar, butter, BeeMaid 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.

4.Scoop the mixture into the prepared muffin cups, filling them about three-fourths full. Sprinkle each top with 1 Tbsp of the salted honey crumble. Bake on the center rack of oven until golden, about 30 to 35 minutes.

Makes 12 muffins.

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