Whole Wheat Blueberry Muffins with Almond Crumble
Serving Size: 12
So why should you make these? They are healthy! They are delicious! And look at all those blueberries!
- 0.33 cup slivered almonds
- 3 Tbsp cold unsalted butter, cut into 6 pieces
- pinch of salt
- 0.25 cup packed dark brown sugar
- 0.25 cup all-purpose flour
- 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.
- 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.
- 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.
- 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.
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 0.5 cup whole milk, at room temperature
- 8 Tbsp tablespoons unsalted butter (1 stick), melted
- 0.5 cup packed dark brown sugar
- 0.5 cup sugar
- 0.5 cup slivered almonds
- 0.75 tsp salt
- 2 tsp baking powder
- 0.75 cup whole-wheat flour
- 1 cup all-purpose flour, plus more for tossing blueberries
- 2 cup fresh blueberries (you could also use frozen if fresh aren't available, you don't need to thaw them)
- For the batter, whisk the flours, baking powder, and salt together in a large bowl and set aside.
- 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.
- Transfer this mixture to a medium bowl and add melted butter, milk, eggs, and vanilla, Whisk until everything is evenly distributed throughout batter.
- Add this mixture of butter and sugar to the flour mixture. And stir until evenly combined.
- 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.
- Divide the batter between the muffin tin (they should be pretty full).
- Evenly sprinkle the almond crumble topping over the muffins.
- 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.
- 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.