Blueberry Muffins with Almond Streusel

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Blueberry Muffins with Almond Streusel

A buttery, crunchy almond streusel tops these traditional blueberry muffins. They’re perfect in the spring and summer, when fresh plump blueberries are at their peak, but you can substitute frozen blueberries other times of the year. Just remember to extend the baking time by a few extra minutes to compensate for the colder batter.

 

Blueberry Muffins with Almond Streusel

 

2 cups (10 oz./315 g.) all-purpose flour

2/3 cup (5 oz./155 g.) sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. fine sea salt

1 cup (8 fl. oz./250 ml.) buttermilk

2 large eggs

5 Tbs. (2 1/2 oz./75 g.) unsalted butter, melted and cooled

1/2 tsp. pure vanilla extract

1/4 tsp. almond extract (optional)

1 1/2 cups (6 oz./185 g.) fresh or frozen blueberries

 

For the almond streusel:

1/4 cup (1 1/2 oz./45 g.) all-purpose flour

2 Tbs. sugar

2 Tbs. unsalted butter, at room temperature

1/3 cup (1 1/2 oz./45 g.) sliced almonds

 

Preheat the oven to 400 degrees F (200 degrees C). Butter and flour 12 standard muffin cups or line them with paper liners. Butter the top of the muffin pan.

 

In a bowl, sift together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, vanilla and almond extract, if using. Pour the buttermilk mixture over the flour mixture and stir together just until combined. Fold in the blueberries. Divide the batter evenly among the muffin cups.

 

To make the streusel, in a small bowl, combine the flour, sugar and butter. Using your fingers, work the ingredients together just until combined. Work int he almonds. Press together into a ball, and then separate with your fingers into coarse crumbs. Sprinkle the almond streusel evenly over the tops of the muffins.

 

Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out almost clean, 20-25 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes, then turn out onto the rack. Serve warm or at room temperature. Makes 12 muffins.

9 comments about “Blueberry Muffins with Almond Streusel

  1. E marten

    Would be great to have a “printer friendly” icon on this recipe. I am anxious to try it.
    Thanks

    Reply
  2. Elen

    just made them! SUPER yummy!!!! My kids went crazy when they saw me taking them out of oven!!!

    Reply
  3. Romeo Serena

    Almond milk is a very common preparation from almond. Grind blanched almonds to a smooth paste; add sugar and cold boiled water — giving it the consistency of milk for a nutritious, healthy drink rich in vitamins. It is easily digestible than cow’s milk making it an ideal wholesome drink for children. Almond butter is another variation prepared from almonds, beneficial for older people who don’t get enough proteins in their diets. Besides the intake of high calorie protein, other ingredients contained in almonds are easily digestible.:-’.

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    Reply
  4. BERRY CHAI MUFFINS WITH A CRUNCHY ALMOND STREUSEL | Sweet Peas and Saffron

  5. RKhan

    If I wanted to add some extra sweetness, say, chocolate chips or coconut, how much should I add to the batter? This is a wonderful recipe and looks beautiful once done! Thanks!

    Reply
    1. Williams-Sonoma

      RKhan, it really depends on how chunky you like your muffins, but we’d recommend starting with 1/2 to 3/4 cup of mix-ins. Let us know how it goes!

      Reply

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