Blueberry Crumble Top Muffins

Just when you think you’ve tasted the best of this blueberry muffin, it hits you with the crunchy coffee cake layer.

Blueberry Crumble Top Muffins
(blueberries, rolled oats, buttermilk + honey)
Makes 16 muffins

What You Need:
For the topping:
1/4 cup all-purpose flour
1/4 cup rolled oats
3 tablespoons packed brown sugar
1 teaspoon cinnamon
2 tablespoons cold butter, cubed

For the muffins:
4oz (1 stick) butter, melted
1/2 cup your favorite Savannah Bee Company Honey
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
2 eggs
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup small blueberries

What to do:

1. Wash Up!

2. Preheat the oven to 425ºF.

3. Make the streusel topping: In a small bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until you have a crumbly mixture. Set aside.

4. Prepare the muffin batter: In a large bowl, whisk together butter, honey, vanilla, buttermilk, sour cream and eggs until smooth. Add the flour, baking powder, cinnamon and salt. Mix until barely combined. Fold in the blueberries.

5. Cook the muffins: Scoop roughly 1 tablespoon of batter into 16 prepared muffin tins. Cover each portion with the streusel topping. Finish the muffin cups with another heaping tablespoon of batter and cover with the streusel topping. Place in the 425º F oven for 5 minutes, then lower the temperature to 350º F for the remaining 25-30 minutes.

To Serve: Serve warm with a little honey butter.

Pro Tip: You can make these muffins with any berries that you have around! We also love them with chocolate chips and chopped nuts. Make these muffins your own!
Table Talk: Sing Do You Know the Muffin Man to different genres of music.

#savethebees