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Blueberry and Honey Kumquat Muffins

A berry-filled muffin with a kumquat slice on top, surrounded by kumquats and dusted with sugar, on a wooden surface.
Breakfast on the go? Grab a blueberry and honey kumquat muffin! A clever way to perk up an old blueberry muffin recipe, the family will love the pop of fresh citrus. Since kumquats are seasonally grown during the winter time, add these to a holiday brunch to really impress your guests. Shake up this holiday season with the tiny kumquat. Try them sliced or whole, adorning the tops of the muffins as a delicious garnish.

Yield 18 muffins
Prep Time 10 minutes
Total Time 45 minutes

  • 1/2 cup butter, softened
  • 1/2 cup Nature Nate’s Raw & Unfiltered Honey
  • 1/2 cup brown sugar
  • 2 eggs
  • 3/4 cup buttermilk
  • 1 cup all purpose flour
  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup blueberries
  • 1 cup kumquats, thinly sliced*
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Preheat oven to 350 degrees.

Combine butter, honey and brown sugar in a medium-sized mixing bowl until fluffy.

In another bowl, combine flours, baking soda, baking powder and salt.

Alternately stir the flour mixture and buttermilk into the honey mixture until just combined.

Gently stir in the berries.

Spoon into a lightly greased muffin tin or into paper liners.

There should be batter for 18 muffins.

Carefully place the kumquat slices on top of each muffin.

Bake for 25-30 minutes.

Makes 18 muffins.


*Kumquats are easiest to find during citrus season (mid-winter).   If you cannot find them, place very thinly sliced oranges, which have been cut into quarters, on top.


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