Blueberry Muffins with Salted Honey Crumble

IngredientsDairy, Eggs
Day PartBreakfast
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Blueberry Muffins with Salted Honey Crumble

Source: National Honey Board

When the craving hits, sometimes only a slightly indulgent snack will do. Chef Guas’s blueberry muffins take care of that craving with an unbeatable sweet-salty-tart impression on the taste buds. They’ll disappear fast when customers come in with a case of those mid-morning or mid-afternoon munchies.


Salted Honey Crumble
1/2 cup light brown sugar
10 tbsp. unsalted butter, softened
4 tbsp. clover honey
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tsp. kosher salt

Blueberry Muffins
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup sugar
1/2 cup unsalted butter, softened
3 tbsp. mild honey
1 tsp. vanilla extract
2 large eggs
1/2 cup milk
2 cups fresh blueberries


  1. Prepare Salted Honey Crumble: In electric mixer fitted with paddle attachment, combine brown sugar, butter, clover honey and vanilla; beat on med.-high speed until light and fluffy, about 2 min.
  2. Add flour and salt. Mix on low speed just until mixture comes together and develops a sandy texture. Refrigerate in an airtight container for at least 30 min.
  3. Prepare Blueberry Muffins: Preheat oven to 350 F. Butter 12 muffin cups and dust with flour. In small bowl, combine flour, baking powder and salt.
  4. In bowl of electric mixer fitted with paddle attachment, cream together sugar, butter, honey and vanilla. Add eggs, one at a time, and mix well; stir in milk. Add flour mixture and mix just until combined. With rubber spatula, gently fold in blueberries.
  5. Scoop mixture into prepared muffin cups, filling about three-fourths full. Sprinkle each top with 1 tbsp. of salted honey crumble. Bake on center rack of oven until golden, about 30 to 35 min. 

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