School is back in full swing and consequently that comes with rushed mornings. With some proper planning ahead, we’ve made these delicious blueberry almond muffins for breakfast for the entire week. This recipe came from We’ve also made some delicious Sausage and Egg Breakfast Burritos, which are undoubtedly just as delicious! These blueberry almond muffins are topped with an oh-so-sweet and crunch streusel. That is to say, these are divinity in a muffin liner. Easily and simply microwave or, likewise, reheat the muffins in a toaster oven, serve with a side of coffee or tea of your choice and as a result, you’re ready to rock the morning and day! My boys and I found this recipe in Williams-Sonoma’s Junior Chef Cookbook. In conclusion, make them with your kids or most certainly on your own as well, but most importantly, make them with love.
Blueberry-Almond Muffins
Ingredients
For the streusel (optional):
• 1/4 cup (1 1/2 oz./45 g) all-purpose flour
• 1/2 cup (1 oz./30 g) sliced almonds
• 2 Tbs. firmly packed light brown sugar
• Pinch of kosher salt
• 3 Tbs. cold unsalted butter
For the muffins:
• 2 cups (10 oz./315) plus 1 Tbs. all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
• 1 cup (7 oz./220 g) firmly packed light brown sugar
• 2 eggs
• 1/2 cup (4 oz./125 g) full-fat plain yogurt
• 1 1/2 tsp. vanilla extract
• 2 cups (6 oz./180 g) fresh or frozen blueberries
Prepare
- Firstly, preheat an oven to 375°F (190°C). Grease 12 standard muffin cups or line with paper liners.
2. Secondly, if making the streusel, in a bowl, stir together the flour, almonds, brown sugar and salt. Using clean fingers, mix in the butter until the streusel is moist and crumbly. Set aside.
3. To make the muffins, in a bowl, whisk together the 2 cups flour, baking powder and salt. Set aside.
4. Next, in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until light and fluffy. Add the eggs 1 at a time and beat until fully incorporated. Slowly add the yogurt in 2 additions and then both extracts, beating until combined.
5. Then, reduce the speed to low and add the flour mixture in 2 additions and beat until combined. After that, remove the bowl from the mixer.
6. In a small bowl, toss the blueberries with the remaining 1 Tbs. flour. Using a spatula, gently fold the blueberries into the batter. Evenly divide the batter between the prepared muffin cups and sprinkle with the streusel.
7. Finally, bake until the muffins are lightly golden and set, about 25 minutes. Let the muffins cool in the pan on a wire rack for 10 to 15 minutes, then turn them out onto the rack and let cool completely. Makes 12 muffins.
