A Word From The Cook

“”

Recipe

Prep Time:

20 Minutes

Cook Time:

20-25 Minutes

Total Time:

50 Minutes (Includes 5-10 minutes to cool)

Serves:

Makes 12 large muffins

Ingredients:

  • For Streusel Topping
  • 1/2 Cup sliced almonds
  • 1/4 Cup all purpose flour
  • 1/4 cup brown sugar
  • 3 Tablespoons cold unsalted butter
  • For Muffins
  • 1 Cup all purpose flour
  • 3/4 Cup whole wheat flour
  • 2 Teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1/2 Cup sliced almonds
  • 1/2 Cup granulated sugar
  • 1/4 Cup packed brown sugar
  • 1 Tablespoons unsalted butter (melted)
  • 1/2 Cup whole milk (room temperature)
  • 2 Large eggs (room temperature)
  • 1 Teaspoon vanilla extract
  • 2 Cups fresh or frozen blueberries (frozen blueberries don't need to be thawed)
  1. Step 1 – Prepare Streusel Topping
    1. Whisk flour and sugar together in a small bowl.
    2. Cut the butter into small pieces and add to the flour/sugar mixture. Using your fingers, work the dry ingredients into the butter until mixture looks like pea sized clumps.
    3. Add sliced almonds and continue to work ingredients into clumps.
    4. Refrigerate until ready to use.
  2. Step 2 – Combine Muffin Ingredients
    1. Preheat oven to 375 degrees.
    2. Prepare muffin tin with non-stick spray or fill with muffin cups.
    3. Whisk flours, baking powder, and salt together in a medium sized mixing bowl.
    4. Place almonds and sugars together in a food processor and pulse until they resemble corn meal (about 30 seconds). Add almond sugar mixture to flour mixture.
    5. Add melted butter, milk, eggs, and vanilla to dry ingredients and mix with a wooden spoon until just combined.
    6. Add blueberries and continue to combine until berries are evenly distributed in batter.
  3. Step 3 – Fill Muffin Pans and Bake
    1. Divide batter evenly in a 12 well muffin tin.
    2. Sprinkle streusel topping on top of muffin batter evenly.
    3. Bake for 25 minutes (until muffins are golden brown). Check to make sure they're cooked through by piercing with a toothpick in the middle of a muffin. Muffins are done when toothpick comes out clean, with no residual batter sticking to it.
    4. Let muffins cool on a wire rack for 5-10 minutes. Serve warm or at room temperature.
    5. Enjoy!