Buttermilk Blueberry Muffins with Brown Sugar Crumble

We try to be good, we try to stay away from sweet treats, but once in a while you just have to allow yourself some sweetness!  It’s all about moderation, right? Yes, sugar is the root of a lot of issues in this country and these muffins might not be the healthiest blueberry muffins, but I still guarantee they’re way better for you than what you’d get from the bakery section of a standard grocery store or the enormous muffins from your local coffee shop.

No Franken-Blueberries Here

These blueberry muffins are at least made with real ingredients, not franken-blueberries which has unfortunately become a standard of processed food or even so called healthy bars these days. Check this out if you don’t believe me: Article, “Sorry, But Turns Out Your Favorite Blueberries May Be Entirely Fake.”

Blueberry Sweetness

These are truly less sugary than many blueberry muffin recipes I’ve seen and tried.  My husband and kids don’t know this, (although my husband will read this and learn the truth) but I’ve literally cut out an entire 1/2 cup of sugar from the way I originally made this recipe without compromising the taste, sweetness and texture!  True story!  I just made these yesterday for this post and all 4 of my boys loved every last crumb with only compliments.  I add just a touch of honey to the mix in place of some additional sugar and about 1/2 cup more blueberries to the mix.  I think this combo makes for a great muffin without all the extra unnecessary sugar!

Frozen Berries Rock!

I love using frozen blueberries for these because they’re much less expensive if you’re buying them organic and so easy to just pour into the batter before baking.  No need to defrost them.  Fresh berries are of course always great, but I have trouble finding them locally at a decent price.  If you’re a Costco shopper you might find them there for a great price! That’s where I get mine usually.

Brown Sugar Crumble

These muffins are also made with a little crumble type topping.  I’ve also cut down on the amount of sugar and butter I use here and still have plenty of topping as you can see in the picture above.  You don’t even have to use the entire crumble mix if you don’t want to, but it does make these extra yummy so give it a try and enjoy those warm muffins.

Buttermilk Blueberry Muffins

Katia

These muffins are sweet, but not too sweet. They're just sweet enough and moist enough to make your muffin eaters very happy!

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Servings 12

Ingredients

  

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Muffin Ingredients

• 1 cup all purpose unbleached flour
• 1/2 cup whole wheat flour
• 1/8 cup ground flax seed
• 1/2 cup brown sugar
• 1/2 tsp sea salt
• 1 1/2 tsp baking powder aluminum-free
• 3/4 cup buttermilk
• 1 egg
• 2 tsp vanilla extract
• 1/4 cup melted butter
• 1 Tbsp raw honey
• 1.5 cup or about 7 oz frozen or fresh organic blueberries

Brown Sugar Crumble Topping

• 1/4 cup brown sugar
• 1/4 cup cold butter sliced thin
• 1/4 cup all purpose unbleached flour
• 1 tsp cinnamon

Instructions

 

• Preheat oven to 400 degrees
• Combine dry ingredients in large mixing bowl: Flour through baking powder
• In a medium mixing bowl combine buttermilk, egg and vanilla extract. Whisk well.
• In a small bowl or ramekin combine melted butter and honey, allowing butter to cool off slightly after melting butter
• Once butter and honey combo only slightly warm, add to bowl with buttermilk mixture. Whisk till well combined
• Add buttermilk mixture to dry mixture bowl and combine gently till wet throughout and doughy-like consistency
• Fill greased muffin pan with batter, they will each be about half full (no paper liners necessary)
• Make Crumble Topping at any time by combining Topping ingredients in a small bowl with a fork or fingers (I like to just manipulate the butter with the sugar, flour and cinnamon with my fingers until it becomes a pasty, crumbly consistency. Keep in refrigerator till ready to use.
• Bake muffins in oven for 22-25 minutes or until toothpick comes out clean and dry. Check at 22 minutes to be safe (for me at sea-level 23 minutes seems to be perfect
• Cool on rack in pan for 10 minutes, then enjoy!

Nutrition Disclaimer:

The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.

Nutrition

Serving: 1g

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What I use to make these:

Wilton Verona 12 Cup Non Stick Muffin Pan

OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/Yellow