I know it’s not blueberry season, but I made these muffins over the summer and since I didn’t take pictures I had to re-make them and share them with you. You may have some fresh picked berries frozen from the summer, but I just used store bought blueberries and these muffins came out perfectly.
I have been searching for the perfect blueberry muffin recipe for a long time now and I finally found my favorite. Most recipes I have tried came out dry and dense and I wanted a muffin with a moist and airy cake-like texture. These muffins are SO moist and packed full of blueberries. Absolute perfection!
Almond flour is used in addition to all-purpose flour to create a lighter texture, but the flour itself doesn’t give these muffins an almond flavor. I absolutely love a hint of almond in these muffins, so I usually add almond extract and sliced almonds, but you can definitely leave both out. It would also be great to add lemon zest if you like a citrus flavor.
My favorite part of these muffins is the crumb topping. It adds a sweet crunch that goes perfectly with the light cake. If you make these ahead of time, just cover the muffins with a kitchen towel to store them. If you put them in an airtight container, the crumble will become soft and lose its crunch. You definitely don’t want that to happen!
Grab some blueberries and try these muffins. After pumpkin and apple overload the past couple of months, these muffins would make a refreshing treat at a holiday breakfast or brunch!
Blueberry Muffins with Crumb Topping
1/2 cup unbleached all-purpose flour
1/4 cup sliced almonds (optional)
1/2 cup packed light brown sugar
2 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
1/8 tsp. salt
4 Tbsp. unsalted butter, softened and cut into 8 pieces
1 cup unbleached all-purpose flour
1/2 cup almond flour*
1 1/2 tsp. baking powder
10 Tbsp. unsalted butter, softened, but still cool
2/3 cup granulated sugar
1/2 tsp. salt
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract (optional)
2 large eggs, room temperature
3 cups fresh blueberries
*almond flour can be made by grinding sliced, blanched almonds in the food processor until a fine powder is formed.
For streusel: In bowl of a stand mixer fitted with a paddle attachment, combine flour, almond, sugars, cinnamon and salt on low speed until well combined, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain. Spread streusel onto a small tray or plate (do not press down) and freeze for 30 minutes.
For cakes: Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
Whisk flours and baking powder in a small bowl and set aside. In the stand mixer fitted with paddle attachment, cream butter, sugar and salt at medium-high speed until light and fluffy, about 3 minutes. Scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time, beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated.
With mixer running on low speed, gradually add flour mixture, beat until flour is almost fully incorporated, about 20 seconds. Stir batter manually with rubber spatula, scraping bottom and sides of bowl until batter is homogeneous. Batter will be thick. Gently fold in blueberries.
Fill muffin cups to the top and use a small off-set spatula or spoon to spread batter evenly to cup edges. Remove streusel from freezer and break up into small chunks. Sprinkle streusel evenly over batter. Bake until deep golden brown and a toothpick comes out clean, about 35 minutes.