Whole Wheat Blueberry Muffins with Almond Crumble

| Jessica Potts
Serving size:12
Prep Time:
Total Time:
Whole Wheat Blueberry Muffins with Almond Crumble

So why should you make these?  They are healthy!  They are delicious!  And look at all those blueberries!

Crumble

  • 1/3 cup slivered almonds
  • 3 tbsp cold unsalted butter, cut into 6 pieces
  • pinch of salt
  • 1/4 cup packed dark brown sugar
  • 1/4 cup all-purpose flour
  1. Heat the oven to 375 degrees and arrange rack in the middle. Place cupcake liners in muffin tin (you could also coat with butter) and set the pan aside.
  2. Place the almonds for the crumble in a food process fitted with a blade attachment and pulse until coarsely chopped, about 15 1-second pulses.
  3. Whisk the flour, sugar and salt for topping in a medium bowl until just combined. Add the butter. I used the dough attachment on my food processor but you could easily do this with your fingers, and mix until the topping is made up of pea-sized or smaller pieces.
  4. Add the chopped almonds to the bitter mixture an toss with your fingers to the combine. Transfer to the fridge while you make the muffin batter.

    Muffin

    • 3/4 tsp salt
    • 2 cup fresh blueberries (you could also use frozen if fresh aren't available, you don't need to thaw them)
    • 1 tsp vanilla extract
    • 2 large eggs, at room temperature
    • 1/2 cup whole milk, at room temperature
    • 8 tbsp tablespoons unsalted butter (1 stick), melted
    • 1/2 cup packed dark brown sugar
    • 1/2 cup sugar
    • 1/2 cup slivered almonds
    • 2 tsp baking powder
    • 3/4 cup whole-wheat flour
    • 1 cup all-purpose flour, plus more for tossing blueberries
    1. For the batter, whisk the flours, baking powder, and salt together in a large bowl and set aside.
    2. Place the almonds for the batter and the sugars in the food processor and pulse until they are about medium ground, or the texture of cornmeal.
    3. Transfer this mixture to a medium bowl and add melted butter, milk, eggs, and vanilla, Whisk until everything is evenly distributed throughout batter.
    4. Add this mixture of butter and sugar to the flour mixture. And stir until evenly combined.
    5. Toss blueberries in flour and add to batter. Be careful when mixing, you do not want to break the blueberries which would cause your entire muffin to be blue.
    6. Divide the batter between the muffin tin (they should be pretty full).
    7. Evenly sprinkle the almond crumble topping over the muffins.
    8. Bake until a toothpick in inserted into the middle and comes out clean. The crumble should also be golden brown. About 22 to 25 minutes.
    9. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve warm or at room temperature.

    For the full post, visit A Happy Food Dance.