Celebrate National Blueberry Month with our Honey Blueberry Muffins.
These muffins are made with Eastern Shore Honey and are packed with sweet, locally-grown blueberries. These are not my grandmother’s blueberry muffins… I am sure you know them, the muffins that sort of fall apart as you try to eat them. Unlike some older muffin recipes, these are very moist thanks to using honey in place of processed sugar.
These muffins bake up golden-brown and delicious when done just right. As oven temperatures vary, be sure to check in on the muffins while they’re baking in the oven. Otherwise, they may overcook and get too brown. To make these muffins really special, we sprinkled them with honey crystals after they came out of the oven. You can use granulated sugar, or sugar in the raw crystals if you don’t have honey crystals on hand.
Select your favorite Eastern Shore Honey for this recipe. Our Blueberry Blossom Honey is a great contender. Feel free to experiment with other varieties like Clover or Spring, that have a more mild flavor, to see what suits you best. Serve them with honey butter (see below for the recipe) for an extra-special treat.
These Honey Blueberry Muffins are fun and easy to make!
Change up some of the ingredients in this recipe to make it your very own. We say, “Play with your food!” Don’t be frightened to veer off the original recipe. Beckon your inner chef to experiment with this recipe. Here are some ideas that we think you’d like:
- Use a mix of blueberries, raspberries, and blackberries
- Try grating some orange zest into the batter
- Use your favorite gluten-free baking mix instead of all-purpose and traditional wheat flour
- Drizzle with Eastern Shore Honey before you serve
- If you’re feeling really creative, make your own muffin liners
If you decide to try this project, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Honey Blueberry Muffins
- 12 liners coat with cooking spray
- 2 c all-purpose flour
- 1 c whole wheat flour
- 2 tsp. kosher salt
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. freshly-grated cinnamon
- 2 tsp. vanilla extract
- 1 tsp. fresh lemon juice
- 1 tsp. lemon zest finely grated
- 1/2 c (1 stick) unsalted butter melted
- 3/4 c plain whole-milk yogurt
- 2 large eggs beaten to blend
- 2 c fresh blueberries divided
- 1/2 c Waxing Kara Honey
- 2 tbsp. honey crystals
Preheat oven to 350°
Line a standard 12-cup muffin pan with greased baking cups
Sift together all-purpose flour, whole wheat flour, baking powder, salt, and cinnamon in a large bowl
Remove a few tablespoons of flower mixture and coat blueberries lightly, add 1 1/2 c blueberries and gently fold until evenly distributed
Whisk eggs, yogurt, butter, lemon zest, lemon juice, Eastern Shore Honey, and vanilla in a medium bowl until combined and creamy (about 1 minute)
Fold egg mixture into dry ingredients to combine (do not overmix)
Divide batter evenly among muffin cups, top with 4–5 berries beautifully placed and buried just below the batter
Bake muffins, rotating pan halfway through (until tester comes out clean) about 18 minutes. Time varies based on oven, check muffins at around 15 minute mark
Remove from oven and sprinkle with honey crystals, allow to cool for 10 minutes
Serve with honey butter