Honey Blueberry Muffins
Chef Isaac | August 19, 2009
Yield: One Dozen Scrumptious Muffins
This perennial favorite treat is made so much better when you use our fresh honey! Perfect for breakfast or as a snack any time!
Ingredients:
6 ounces unsalted butter, diced
3/4 cup sugar
3 large eggs
1 1/2 teaspoon vanilla extract
8 ounces sour cream
1/4 cup milk
3/4 cup wild flower honey
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 pint blueberries, washed
Preparation:
Preheat oven to 350 degrees.
Place butter in mixer with paddle attachment. Blend on medium speed for one minute. Scrape mixing bowl.
Add sugar and blend on medium-high speed until butter and sugar are creamed to a light and fluffy consistency (about five minutes).
Scrape the mixing bowl again. Add one egg at a time on medium speed, mixing each egg thoroughly.
Add 1 ¼ teaspoons of vanilla extract.
Add sour cream, milk and honey and mix well.
Sift dry ingredients. Scrape mixing bowl again.
Add dry ingredients and mix on low speed until just mixed in.
Add the blueberries and mix well.
Prepare muffin tins with vegetable oil cooking spray. Fill each tin about 3/4ths full.
Place muffin tins in 350 degree oven and bake for 25 minutes or until golden brown.
To prepare glaze, add ¾ cup honey to 2 teaspoons vanilla extract in a small sauce pot and simmer over medium heat until runny. Remove from heat.
While still hot, poke the tops of the muffins with a tooth pick. Do not poke all the way down to the bottom but just to the middle.
Brush each muffin liberally with the honey glaze. When done, let the muffins sit and cool. Remove carefully from muffin tins.
