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.