Whether you're baking for a weekend brunch or prepping wholesome snacks for the week, these blueberry muffins offer a delicious balance of comfort and nourishment—with a signature HTB twist.
Yield: 6 to 12 muffins
Prep & Bake Time: Approximately 45 minutes
INGREDIENTS FOR THE MUFFINS
- 1 cup Himalayan Tartary Buckwheat Flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup Greek plain yogurt
- 2/3 cup coconut sugar
- 1/2 cup salted butter (browned recommended but optional, see below)
- 1 teaspoon vanilla extract
- 1 cup of frozen blueberries
PREP NOTE: HOW TO BROWN BUTTER
- Add butter to a small saucepan over medium heat.
- Let it melt, then continue cooking.
- It will foam, then turn golden brown with small brown specks at the bottom.
- When it smells nutty, remove it from heat immediately. Be careful not to over brown/burn.
- Let cool slightly before adding to batter.
INGREDIENTS FOR HTB SPROUT POWDER CRUMBLE
- 1/4 cup HTB Sprout Powder
- 2 Tablespoons melted butter
- 3 Tablespoons maple syrup
- 3 Tablespoons almond flour
- Mix all ingredients together in a small bowl until crumbly. Set aside.
METHOD
- Preheat oven to 400°F. Line or grease a 12-cup muffin tin.
- Prepare the crumble as directed above and set in fridge to cool.
- Mix dry ingredients: In a bowl, whisk together HTB Flour, almond flour, baking powder and baking soda.
- Mix wet ingredients: In a separate bowl, whisk eggs, yogurt, browned butter, and vanilla.
- Combine: Stir dry ingredients into wet ingredients until just combined. Do not over mix.
- Fold in blueberries.
- Fill muffin cups evenly.
- Sprinkle the HTB Sprout Powder crumble evenly over the tops of the muffins before baking.
- Bake 15–18 minutes, until tops are golden and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
