Every so often when you have a type of hearty meal, you just want something with a bit of sweetness to relieve that. Relieve what I don’t know… but relieve something. The other night we had Mexican Chicken Tortilla Soup. I am more of a savory that sweets person, but I needed something to cut that edge.
I recently saw this recipe for Honey Blueberry Muffins. Instead of using sugar, they used honey which is supposed to be a natural sweetener. Well it just so happened that I had blueberries and honey so I thought I’d give them a try.
Super easy! Oh my super easy to make. The real test was how they tasted. I gave them a Yum! Hubby gave them a Yum! And better yet, Abug gave them a Yum. I guess that means… Hello YUM!
No, but they were really good. They had just enough sweet to them to cut what I needed, but I take the honey in them to make them so you won’t crash like you do with sugar. Please someone tell me I’m right! Make this girl feel better about the decision to eat them 🙂
Honey Blueberry Muffins (Abug approved!)
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter, melted
2/3 cup honey
3/4 cup milk
1 cup blueberries (I think I used closer to 2 cups because I had them, turned out just fine)
In a large bowl, mix flour, baking powder, baking soda and salt. In a medium bowl, combine the melted butter and honey. Whisk in the eggs and milk. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir just enough to mix wet and dry ingredients, being careful not to over mix. Gently fold in the blueberries. Spoon batter into greased or paper-lined muffin cups. Bake at 350 degrees for 20 minutes or until golden brown.
Note: To keep the blueberries from sinking to the bottom of the muffins, if you coat them in some flour before adding into the mixture, it helps them to stick to the batter a little better and spread more evenly through the mixture. (Don’t ask me why, I don’t know I just know it works.)