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Blueberry Muffins with Salted Honey Crumble

Blueberry Muffins with Salted Honey CrumbleCreated by Chef David Guas, this recipe for blueberry muffins topped with a salted honey crumble is quite simply incredible!

Recipe Ingredients:

Salted Honey Crumble:
1/2 cup light brown sugar, firmly packed
10 tablespoons unsalted butter, softened
4 tablespoons clover honey
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons kosher salt

Blueberry Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 tablespoons honey (use a mild, light varietal)
1 teaspoon vanilla extract
2 large eggs
1/2 cup milk
2 cups fresh blueberries

Cooking Directions:

  1. For 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.
  2. 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.
  3. For Blueberry Muffins: Preheat oven to 350°F (175°C). Grease or butter regular-sized 12-cup muffin tin and dust with flour (or line with cupcake liners); set aside.
  4. In a small bowl combine the flour, baking powder and salt.
  5. 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 on low just until combined.
  6. Remove the bowl from the mixer and gently fold in blueberries using a rubber spatula.
  7. 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.
  8. Bake on the center rack of oven until golden, about 30 to 35 minutes.

Makes 12 muffins.

Recipe created by Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA.

Recipe and photograph provided courtesy of the National Honey Board.