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my husband will read this and learn the truth) but I’ve literally cut out an entire 1/2 cup of sugar from the way I originally made this recipe without compromising the taste, sweetness and texture!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 with Cinnamon Streusel
Ingredients
Muffin Ingredients
- 9.5 oz. all purpose unbleached flour About 2 cups
- 1/2 cup brown sugar packed
- 1/2 tsp sea salt
- 1 1/2 tsp baking powder aluminum-free
- 3/4 cup full-fat buttermilk If you don't have full fat buttermilk, only low-fat, sub about 1/4 of this with sour cream.
- 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 If using frozen blueberries, do not defrost, just coat with about 1 Tbsp. of flour before folding in. You might need to add another minute or 2 to the baking time.
Brown Sugar Crumble Topping
- 1/4 cup brown sugar packed
- 1/4 cup butter melted and cooled
- 3 Tbsp. all purpose unbleached flour
- 1.5 tsp. cinnamon
Instructions
- Preheat oven to 425 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 till mostly wet mixture.
- Fold in blueberries.
- 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.
- Top batter in each muffin cup with some of the crumble mixture.
- Bake muffins in oven for 5 minutes at 425 F.
- Then lower the temperature of the oven to 375 F and bake another 15 -17 mins or until toothpick comes out clean and dry. Check at 15 minutes to be safe. (Please remember different pans, oven and other factors can change your baking time)
- Cool on rack in pan for 10 minutes, then enjoy!
Nutrition Disclaimer:
Nutrition
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
Love your recipes
Thank you, Shirley! I hope you keep enjoying the recipes and website. There’s more to come soon.
These muffins look so good and I like that you used flax seeds in the recipe. I can’t wait to try them.
Thanks, Neeli! I hope you enjoy them. I love adding flax seeds to recipes because you can’t taste them at all and it doesn’t affect baking.
I am very impressed, and have added your site to my favorites !