- For Crumble:
- 1/2 cup light brown sugar
- 10 tablespoons unsalted butter, softened
- 4 tablespoons clover honey
- 1/2 teaspoon vanilla extract
- 1 1/4 teaspoons all-purpose flour
- 1 1/2 teaspoons kosher salt
- For Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey (use a mild, light varietal)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk
- 2 cups fresh blueberries
- For the salted honey crumble: In the bowl of an electric mixer fitted with the paddle attachment, combine the brown sugar, butter, clover honey and vanilla; beat on medium-high speed until light and fluffy, about 2 minutes. Add the flour and salt. Mix on low speed just until the mixture comes together and develops a sandy texture. Refrigerate in an airtight container for at least 30 minutes.
- For the muffins: Preheat oven to 350 degrees. Butter 12 muffin cups and dust with flour. In a small bowl combine the flour, baking powder and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar, butter, honey and vanilla. Add eggs one at a time and mix well; stir in milk. Add the dry ingredients and mix just until combined. Remove the bowl from the mixer and gently fold in blueberries using a rubber spatula. Scoop the mixture into the prepared muffin cups, filling them about three-fourths full.
- Sprinkle each top with 1 tablespoon of the salted honey crumble. Bake on the center rack of oven until golden, about 30 to 35 minutes.