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Honey Blueberry Muffins
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."
NotesCalories: 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
Serves12
Preparation Time20 min
Cooking Time18 min
Ingredients
- 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
Instruction
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Preheat oven to 350°
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Line a standard 12-cup muffin pan with greased baking cups
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Sift together all-purpose flour, whole wheat flour, baking powder, salt, and cinnamon in a large bowl
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Remove a few tablespoons of flower mixture and coat blueberries lightly, add 1 1/2 c blueberries and gently fold until evenly distributed
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Whisk eggs, yogurt, butter, lemon zest, lemon juice, Eastern Shore Honey, and vanilla in a medium bowl until combined and creamy (about 1 minute)
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Fold egg mixture into dry ingredients to combine (do not overmix)
