Whole-Wheat-and-Almond Blueberry Muffins with Streusel Topping

Name: Whole-Wheat-and-Almond Blueberry Muffins with Streusel Topping
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 473 milliliters fresh or frozen blueberries (about 11 ounces; no need to thaw frozen berries); 59 milliliters packed dark brown sugar; 2 larges eggs, at room temperature; 237 milliliters all-purpose flour; 118 milliliters granulated sugar; 1 teaspoons fine salt; 71 grams 1/2 cup slivered almonds (about; 8 Tbsps unsalted butter (1 stick), melted, plus more for coating the pan if needed; 1 teaspoon vanilla extract; 118 milliliters whole milk, at room temperature; 177 milliliters whole-wheat flour

Whole-Wheat-and-Almond Blueberry Muffins with Streusel Topping might be just the morn meal you are searching for. This recipe makes 12 servings with 246 calories, 5g of protein, and 12g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of flour, blueberries, brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Place the almonds in a food processor fitted with a blade attachment and pulse until coarsely chopped, about 15 (1-second) pulses.

Ingredients you will need

Almonds

Equipment you will use

Food Processor

Whisk the flour, sugar, and salt in a medium bowl until combined.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the butter and, using a pastry blender or your fingers, cut it into the flour mixture until it’s in pea-size pieces or smaller, about 4 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Blender

Heat the oven to 375°F and arrange a rack in the middle.

Equipment you will use

Oven

Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set the pan aside.

Ingredients you will need

Cupcakes

Butter

Equipment you will use

Muffin Liners

Muffin Tray

Whisk the flours, baking powder, and salt together in a large bowl to break up any lumps and aerate the mixture; set aside.

Ingredients you will need

Baking Powder

Salt

Equipment you will use

Whisk

Bowl

Place the almonds and sugars in the food processor and pulse until they resemble the texture of medium-ground cornmeal, about 30 (1-second) pulses.

Ingredients you will need

Cornmeal

Almonds

Equipment you will use

Food Processor

Transfer to a medium bowl.

Equipment you will use

Bowl

Add the melted butter, milk, eggs, and vanilla and whisk until evenly combined.

Ingredients you will need

Vanilla

Butter

Egg

Milk

Equipment you will use

Whisk

Add the butter-sugar mixture and the blueberries to the reserved flour mixture and stir until just evenly mixed, about 30 strokes. (A few lumps will remain, but don’t overmix—the batter will be thick but the ingredients should be evenly incorporated.)Divide the batter among the muffin wells (the wells will be very full). Evenly sprinkle all of the reserved streusel topping over the muffins.

Ingredients you will need

Blueberries