Sunday, July 18, 2010

Honey Blueberry Muffins


Hi there my followers! After a LONG pause, I will be bombarding y'all with posts the next few months. I have been back home from Italy for about a week now, and have been tearfully missing Italy, while rejoicing in the culinary extravaganza that America allows me. One of the treats I have especially missed from my beautiful town of Blacksburg, is the muffins from this little coffee shop called Bollo's. They have all types of muffins: blackberry, raspberry, blueberry, vanilla almond, lemon poppyseed and so on and so forth. But whilst browsing the local Krogers I stumbled upon some delicious blueberries. In an effort to save money and stop buying muffins from a coffee shop when I've been itching to bake (using measuring cups and everything!) I decided to incorporate these blueberries into my first return to blogging post.

These ended up super moist thanks to the buttermilk I used, with a delicious crumbling muffin top (my favorite part!). And I used a jumbo sized muffin pan so they are BIG! They aren't too sweet and the honey imparts a delicate flavor that you just don't get with regular sugar. So if you are as big of a fan of muffins in general as I am, these will definitely hit the spot and save you those trips to the local bakery or coffee shop every other day.
Honey Blueberry Muffins
Serving size: 5 Jumbo muffins (or 10 normal sized) Ingredients:
1 1/2 cups all purpose flour
1/2 tsp. salt
2 tsp baking powder
3/4 cup Honey
1/3 cup butter, melted
1 egg
1 tsp. vanilla
Buttermilk to fill 1 cup
1 cup fresh blueberries

crumble topping:
1/3 cup. flour
1/2 cup of honey mixture reserved
1 1/2 tsp. cinnamon
1/2 cup chopped pecans, very fine
1/3 cup oatmeal
1/2 cup sugar
cubes of cold butter

1. Preheat the oven to 400 degrees and combine the flour, salt and baking powder and whisk to incorporate evenly all the ingredients.

2. Place the melted butter into a 1 cup measuring cup and add the egg and vanilla. Pour the buttermilk to fill it to the 1 cup line.

3. Add the butter/buttermilk mixture to the 3/4 cup honey and whisk to incorporate.

4. Remove and set aside 1/2 cup of this honey mixture for the crumble topping, this should leave approximately 1 cup of the honey mix for the dry ingredients.

5. Pour the honey mixture into the flour mixture and fold the ingredients until well combined but be sure to not overstire, a clump or 2 will not ruin the muffins, but overstiring will!

6. Gently toss the blueberries with a little bit of flour and gently fold them into the batter, it will be very thick, and if it's too thick to stir, simply add a few tablespoons of buttermilk.

7. Fill the muffin cups (I only filled 5)

8. For the crumble topping, add the flour, remaining honey mixture, cinnamon, chopped pecans, oatmeal and sugar and mix until well combined. Top each of the filled muffin cups with the topping, and then add the cold butter cubes on top before baking.

9. Bake 20-25 minutes at 400 degrees until brown on top and a toothpick inserted into the center comes out clean.

Enjoy with a nice cup of coffee in the morning or a cold glass of milk!
Recipe adapted from here.

1 comment:

  1. SUPERdelicious!!!!!!!and next time with m&m's and honey please...;)

    ReplyDelete