Go Back
+ servings
Blueberry muffins with honey and a crumble topping
Print Pin
5 from 1 vote

Honey blueberry muffins

Here's a recipe for big homemade blueberry muffins sweetened with honey and made with fresh or frozen blueberries
Course Snack
Cuisine American
Keyword Honey blueberry muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 392kcal
Author Janice


Muffin pan
Artisan mixer
Muffin scoop
Cake tester


For the streusel topping

For the muffin batter

  • 180 grams (6 oz) fresh blueberries frozen or fresh
  • 250 grams (2 cups) all-purpose flour
  • 100 grams (½ cup) granulated sugar
  • 2.5 mL (½ tsp) baking powder
  • 2.5 mL (½ tsp) baking soda
  • 2.5 mL (½ tsp) Diamond Crystal fine kosher salt
  • 115 grams (½ cup) unsalted butter room temperature, cut into small pieces
  • 94 grams (¼ cup) honey
  • 80 mL ( cup) buttermilk
  • 5 mL (1 tsp) pure vanilla extract
  • 2 large eggs
  • 8 grams (1 tbsp) all-purpose flour


  • Preheat the oven to 425 ºF. Line two muffin pans with 8 to 10 muffin paper liners being sure to space them out between the two pans to allow better air flow.

To make streusel topping

  • In a small bowl, whisk together the flour, ground almond, sugar, and salt.
  • Add the melted butter and stir with a fork until a crumble forms.
  • Cover and refrigerate until ready to use.

To make honey blueberry muffins

  • If you are using fresh blueberries, place them in the freezer before beginning. If using frozen, keep them in the freezer until you need them.
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the softened butter and work it in with your hands, rubbing it in until the mixture resembles coarse sand.
  • In a separate bowl, whisk together the honey, the eggs, the buttermilk, and the vanilla.
  • Add the wet ingredients to the flour mixture and stir it in (takes about 20 stirs to get the batter mixed).
  • When the batter is ready, in a medium bowl, toss the frozen blueberries with the extra 8 grams of flour to coat the blueberries evenly.
  • Fold the floured blueberries into the batter gently with a wooden spoon or spatula to evenly distribute them.
  • Divide the batter between 8 to 10 paper-lined wells of two muffin pans. If you want big muffins, you'll need 8, if you want regular-sized muffins, you'll need 10. Sprinkle with streusel.
  • Bake at 425°F for 20 minutes, then use a cake tester inserted into the middle of a muffin to check if the muffins are baked. If you are baking 8 muffins, they probably aren't baked through at this point, so rotate the pans and drop the temperature setting to 350°F for the last 5 to 10 minutes or as much as necessary.


If you are using fresh blueberries, freeze them for at least 30 minutes before you start making your batter so that they are solid and less likely to bleed when you fold them into the muffin batter. 
If you are using frozen blueberries, make sure to keep them frozen until the very last minute and add them to the batter, frozen, otherwise, they will bleed into the muffin batter and the batter may turn green.
For a “regular” muffin top: bake at 350°F for 25 to 30 minutes.
For a “domed” muffin top: bake at 425°F for 20 minutes, then rotate the pans and drop the temperature setting to 350°F for the last 5 to 10 minutes.
For a “puffy” muffin top: refrigerate the batter overnight, then scoop the batter into 8 to 10 muffin paper-lined wells of a muffin pan, sprinkle with streusel topping, and bake them at 350°F for about 30 minutes.
I baked this recipe with Stirling Creamery unsalted butter
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 392kcal | Carbohydrates: 56g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 241mg | Potassium: 117mg | Fiber: 2g | Sugar: 28g | Vitamin A: 510IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg