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Almond Blueberry Muffins
Prep Time:
10
minutes
mins
Cook Time:
10
minutes
mins
Inactive:
10
minutes
mins
Servings:
8
muffins
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Ingredients
FOR THE CRUMB TOPPING:
½
cup
sugar
⅓
cup
all-purpose flour
1 ½
teaspoon
cinnamon
¼
cup
sliced almonds
,
toasted, cooled and crumbled
4
tablespoons
½ stick unsalted butter, melted
FOR THE BATTER:
1
cup
all-purpose flour
½
cup
almond flour
¾
cup
sugar
½
teaspoon
salt
2
teaspoons
baking powder
⅓
cup
vegetable oil
1
large egg
⅓
cup
milk
,
plus more as needed
½
teaspoon
almond extract
1
cup
fresh blueberries
Instructions
MAKE THE TOPPING In a medium-sized bowl, stir the sugar, flour, cinnamon and almond until well combined.
Add the butter and stir until it is absorbed into the dry ingredients. The finished product will be pasty.
Allow the butter to cool completely so that the mixture hardens.
Use your hands to break the mixture into large crumbs; set aside.
MAKE THE MUFFINS Preheat the oven to 375-degrees and line a standard cupcake pan with 8 liners.
In a large bowl, whisk the flour, almond flour, sugar, salt and baking powder until well combined.
Place the egg into a 2-cup measuring cup and whisk until smooth.
Add the oil.
Add enough milk to reach the 1-cup mark, about ⅓ cup and the almond extract and whisk to combine.
Add the wet ingredients to the dry ingredients and gently mix to combine using a rubber spatula.
Add the blueberries and fold to incorporate them evenly into the batter.
Scoop the batter into the mold, filling almost all the way to the top.
Top the batter generously with the crumble.
Bake until a cake tester comes out with barely moist crumbs when inserted into the center of the oven, about 16 minutes.
Allow the muffins to cool in the pan for 10 minutes before carefully removing them from the pans;
Serve warm or at room temperature.
Notes
Store muffins in an airtight container for up to 3 days at room temperature.
Course:
Breakfast
Author:
Anthony Michael Contrino