My fellas are out of town this weekend and I’ve got my “bake” on – it’s muffin making time. And a few scones. I found a few recipes on Pinterest that sounded so good – I had to give them a try. Today was Blueberry Almond Muffins – Tomorrow will be Lemon Poppyseed Muffins!
Blueberry Almond Muffins
- 1/2 C sliced almonds chopped
- ¼ C packed brown sugar
- 1 tsp ground cinnamon
- 2 C all-purpose flour
- 1 C sugar
- 1 tsp salt
- 2/3 C. unsalted butter cold - not frozen
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ C sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 C frozen wild blueberries do not thaw
- 1/2 C confectioners' sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Preheat the oven to 350 degrees. Line a standard 12-cup muffin-tin with paper liners, or you can make 6 giant muffins if you have a giant muffin tin
In a medium bowl, combine 1/4 C of the chopped almonds, brown sugar, and cinnamon. Mix well and set aside.
In a food processor, combine flour, sugar, and salt. Cut 1/2 C of cold butter into ½ inch pieces and sprinkle evenly over flour mixture. Pulse 8-10 times until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture with your fingers, warming the butter just a bit, until combined to make streusel; set aside. Add baking powder and baking soda to remaining flour mixture and stir to combine.
In a large bowl, whisk together sour cream, egg, and vanilla. Add flour mixture to liquids and fold gently and just until combined. Add ¾ cup of streusel mixture to flour mixture and fold until streusel is just distributed throughout batter. Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble. Gently fold frozen blueberries into batter.
Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Sprinkle the remaining almonds on top - just a few on each one. Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.
Adapted from Blahnik Baker