Blueberry Muffins With Lemon Honey Butter

Cook Time25 mins
 1 cup All-purpose Flour
 1 cup Whole Wheat Flour
 ½ cup Almond Flour
  cup Sugar
 2 tsp Baking Powder
 ½ tsp Salt
 2 Eggs
 1 cup Milk
  cup Butter, melted
 1 ½ cups Fresh or Frozen Blueberries
Lemon Honey Butter
 ½ cup Butter, softened and cut into pieces
 3 tbsp Honey
 1 tbsp Lemon Juice
 1 tsp Grated Lemon Zest, (Optional)
1

Preheat oven to 400 degrees. Grease 12 muffin cups (or more depending on the size of your muffin pan) or line with paper muffin cups and set aside.

2

In a medium mixing bowl, combine the flours, sugar, baking powder and salt, saving out a little of the flour to dust over the blueberries. Make a well in the center of the flour.

3

Whisk the eggs, milk and melted butter together and pour all at once into the well of flour.

4

Stir gently until moistened. Batter may be lumpy.

5

Fold in the blueberries being careful not to crush the berries.

6

Divide the muffin batter among the muffin cups leaving enough room for the muffin batter to rise.

7

Bake for 20-25 minutes or until golden brown. Serve hot with lemon honey butter.

Lemon Honey Butter
8

In a food processor or a sturdy bowl, beat all ingredients until well blended. The butter may turn paler as you whip it.

Notes:
9

If you do not have almond flour, you can use an equal amount of whole wheat or all-purpose flour to replace it.

10

These freeze well for up to a week.

Ingredients

 1 cup All-purpose Flour
 1 cup Whole Wheat Flour
 ½ cup Almond Flour
  cup Sugar
 2 tsp Baking Powder
 ½ tsp Salt
 2 Eggs
 1 cup Milk
  cup Butter, melted
 1 ½ cups Fresh or Frozen Blueberries
Lemon Honey Butter
 ½ cup Butter, softened and cut into pieces
 3 tbsp Honey
 1 tbsp Lemon Juice
 1 tsp Grated Lemon Zest, (Optional)

Directions

1

Preheat oven to 400 degrees. Grease 12 muffin cups (or more depending on the size of your muffin pan) or line with paper muffin cups and set aside.

2

In a medium mixing bowl, combine the flours, sugar, baking powder and salt, saving out a little of the flour to dust over the blueberries. Make a well in the center of the flour.

3

Whisk the eggs, milk and melted butter together and pour all at once into the well of flour.

4

Stir gently until moistened. Batter may be lumpy.

5

Fold in the blueberries being careful not to crush the berries.

6

Divide the muffin batter among the muffin cups leaving enough room for the muffin batter to rise.

7

Bake for 20-25 minutes or until golden brown. Serve hot with lemon honey butter.

Lemon Honey Butter
8

In a food processor or a sturdy bowl, beat all ingredients until well blended. The butter may turn paler as you whip it.

Notes:
9

If you do not have almond flour, you can use an equal amount of whole wheat or all-purpose flour to replace it.

10

These freeze well for up to a week.

Blueberry Muffins With Lemon Honey Butter

Leave a Reply

Your email address will not be published. Required fields are marked *