Blueberry & Honey Muffins
Blueberry & Honey Muffins warm a cold January with a delectable honey and blueberry mixture. that tastes sweet and fruity with a tender, moist chew. The recipe requires only minutes and these muffins may be made a ahead and served warm or room temperature for days to come.
Servings 16
Ingredients
Dry Ingredients
- 2 cups white flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp baking powder
- ¼ cup brown sugar
- 1 lemon peel grated and mixed with the flour
Wet Ingredients
- 1 banana mashed
- 1 ½ cups fresh blueberries sprinkle flour over blueberries then shake out excess
- 2 eggs beaten
- ½ cup honey
- ½ cup melted butter
- ½ cup buttermilk
Topping
- 2 Tb cinnamon and sugar mixture
Instructions
- Heat over to 375 Degrees
- Prepare muffin tin by inserting a paper or foil backing cups
- Whisk dry ingredients to thoroughly incorporate them
- Mash ripe banana and whisk eggs until blended
- Melt butter and combine all wet ingredients: banana, eggs, buttermilk, butter, honey
- Pour the wet ingredients into the dry and gently mix only until dry ingr4dients are blended with wet ingredients
- Add the blueberries and gently mix again
- Place approximately 1/3 cup of dough into each paper muffin cup in the muffin tin. The recipe makes 16 muffins so you may need 2 tins or muffins plus a small loaf of Blueberry & Honey
- sprinkle the tops with the cinnamon and sugar mixture
- Bake 18-22 minutes and test for doneness with a tooth pick