Makes 12 muffins
If you do not have a food processor, you can cut the streusel ingredients together in a bowl with two knives and a pastry cutter, and use a bag of pre-ground almond flour in the batter. Pecans and dried cranberries can also be substituted for the almonds and blueberries. The 30 minute rest after scooping the batter is essential, otherwise the muffins will not rise, but spread and spill over the tin when baking.
INGREDIENTS
Streusel Topping
3 tablespoons all-purpose flour
4 teaspoons granulated sugar
1 tablespoon packed light brown sugar
2 tablespoons unsalted butter, cut into 1/2-inch pieces, softened
pinch salt
1/2 cup sliced almonds
Muffins
1 1/3 cups (6 2/3 ounces) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups sliced almonds
1 cup granulated sugar
2 large eggs
6 tablespoons unsalted butter, melted and cooled slightly
1/2 cup whole milk
2 cups frozen wild blueberries
INSTRUCTIONS
1. FOR THE STREUSEL: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Process flour, granulated sugar, brown sugar, butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add almonds and process until coarsely chopped, about 4 pulses. Transfer to small bowl; set aside.
2. FOR THE MUFFINS: Spray 12-cup muffin tin with baking spray with flour. Whisk flour, baking powder, and salt together in bowl; set aside.
3. Process sliced almonds and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to large bowl and whisk in eggs, butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside 30 minutes to thicken.
4. Using rubber spatula, fold blueberries into batter. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups, slightly mounding in middle. Cups will be full. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and just firm, 17 to 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin on wire rack, 10 minutes. Remove muffins from tin and cool for at least 10 minutes before serving.
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