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Ingredients
| all-purpose flour (unsifted): 1/4 cup |
| granulated sugar: 1/4 cup |
| salted butter: 2 Tbl (cut into pieces) |
| almonds (whole): 1/3 cup (chopped) |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 Tbl |
| salt: 1/2 tsp |
| granulated sugar: 2/3 cup |
| lemon zest: 2 tsp |
| blueberries: 1 1/2 cups (fresh) |
| eggs: 2 (large//lightly beaten) |
| 2% milk: 1/2 cup |
| salted butter: 1/2 cup (melted and cooled) |
Blueberry-Almond Streusel Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
16 serving(s)
Tags
- Heat oven to 400ºF.
- Combine 1/4 cup flour and 1/4 cup sugar in a medium bowl.
- Cut in 2 Tbs butter until mixture is crumbly, then stir in chopped almonds and set aside.
- Combine 2 cups flour, baking powder, salt, sugar, and lemon zest in a large bowl.
- Add the blueberries and toss gently to combine.
- Make a well in the center of the flour mixture.
- Combine the eggs, milk and 1/2 cup melted and cooled butter.
- Pour into the center of the well and stir just until dry ingredients are moistened.
- Spoon batter into greased muffin pans, filling 2/3 full.
- Sprinkle evenly with almond mixture.
- Bake for 15-20 min or until muffins are golden.
- Remove from pans immediately.