Blueberry-Almond Streusel Muffins

Name: Blueberry-Almond Streusel Muffins
Yield: Makes 12 muffins
Cuisine: American
Ingredients: 3 tablespoons unsalted butter, melted; 2 cups plus 1 tablespoon all-purpose flour; ¾ cup firmly packed light brown sugar; ½ teaspoon kosher salt; 1½ cups fresh or thawed frozen blueberries; 2 teaspoons baking powder; 1 teaspoon pure vanilla extract; 2 large eggs; ½ cup sour cream; ½ cup unsalted butter, at room temperature; ¼ cup sliced almonds; ¼ cup all-purpose flour; Unsalted butter, at room temperature, for the pan; 2 tablespoons firmly packed light brown sugar; Pinch of kosher salt

Preparation info

Makes
12
muffins

Difficulty
Easy

Appears in

Oakville Grocery The Cookbook

By Weldon Owen

Published 2023

About

Blueberry muffins don’t have to be boring—and ours are anything but! The baked goods we have at the store come from award-winning local bakers, but we couldn’t resist giving you one of our favorite recipes to bake at home. This upgraded treat includes plenty of juicy berries plus an optional crunchy-sweet almond streusel topping.

Ingredients

Unsalted butter, at room temperature, for the pan

Americas
United States
Spring
California
Breakfast
Vegetarian

Method

Preheat the oven to 375°F. Butter 12 standard muffin cups or line with paper liners.

If making the streusel, in a small bowl, stir together the flour, almonds, sugar, and salt. Add the butter and mix with a fork until the streusel is evenly moist and crumbly. Set aside.