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 large bowl, whisk together HTB Flour, almond flour,
baking powder, baking soda, and salt.
Mix wet ingredients: In a separate bowl, whisk eggs, yogurt, maple syrup, browned
butter, and vanilla.
Combine: Stir dry ingredients into wet ingredients until just combined. Do not overmix.
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.
