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honey blueberry muffin on cutting board with fresh blueberrries and cinnamon sticks
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5 from 1 vote

Honey Blueberry Muffins

Blueberry muffins are delicious, but when they are made with honey, they're even better.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry muffins, muffins
Servings: 12
Calories: 267kcal


  • 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. Fold in the coated blueberries without overmixing.
  • Divide batter evenly among muffin cups. Sprinkle with honey crystals
  • 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, allow to cool for 10 minutes
  • Serve with honey butter


Calories: 267kcal | Carbohydrates: 42g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 453mg | Potassium: 244mg | Fiber: 2g | Sugar: 17g | Vitamin A: 310IU | Vitamin C: 3.2mg | Calcium: 90mg | Iron: 1.7mg