Buttermilk Blueberry Muffins
These muffins are sweet, but not too sweet. They’re just sweet enough and moist enough to make your muffin eaters very happy!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
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
- 1Tbsp 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
- Serving Size: 1
Find it online: https://wholemadeliving.com/buttermilk-blueberry-muffins/