8. Blueberry and Honey Muffins
By Amy Rzepka, Beessential.com
Ingredients
Topping Ingredients For Crumble:
1/4 cup – light brown sugar
Five tablespoons – unsalted butter, cold
Four tablespoons – honey
1/4 teaspoon – vanilla extract
1/2 cup – all-purpose flour
1 teaspoon – kosher salt
For Muffins:
2 cups – all-purpose flour
2 teaspoons – baking powder
½ teaspoon – kosher salt
1 cup – sugar
½ cup – unsalted butter, softened
3 Tablespoons – honey
1 teaspoon – vanilla extract
2 – large eggs
½ cup – milk
2 cups – fresh blueberries
Directions
Cut the butter into cubes and place in a mixing bowl with the flour. Rub the butter into the flour until it resembles breadcrumbs, then stir in the sugar, salt, and honey.
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.
