Royal Honey Blueberry Muffins

Picking fresh blueberries at @RoyalSlopeBluberries is one of our favorite summer traditions. If you have ever picked blueberries, you know how fun and fast the work goes--we tend to get a little carried away and end up with enough to freeze for months! But we especially love making some delicious blueberry and honey muffins after all the hard work spent gathering. We'd love for you to give this recipe a try and visit us on instagram to let us know if you have a favorite blueberry recipe we need to make!

Ingredients:

½ cup unsalted butter, at room temperature
½ cup honey
1 egg, at room temperature
2 tsp vanilla extract
½ cup plain yogurt
¼ cup whey or whole milk
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
2¼ cup fresh blueberries*
3 Tbsp raw cane sugar, for topping
Coconut flakes, for topping

Instructions:

Preheat the oven to 375°F and line a muffin tin with parchment paper liners.

In the bowl of a stand mixer, cream butter and honey until light in color and fluffy. Add the egg and beat thoroughly. Add yogurt, milk and vanilla extract and mix until combined. Scrape down the sides of the bowl as necessary.

In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Add flour mixture to wet mixture, beating on low speed just until combined. Do not overmix.

Remove bowl from stand mixer and gently fold in blueberries.

Fill muffin cups ¾ full and sprinkle 1 tsp raw sugar and coconut flakes on top of each muffin.

Bake 22–25 minutes until golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool on wire racks. Store in an airtight container.

*If using frozen blueberries, rinse under water several times before using to reduce the “bleeding” of blue color in muffins. Shake off excess water before using.

*Recipe adapted from the wonderful blog Sur La Table