Whole Wheat Blueberry Muffins Infused with Almonds
Get ready to whip up some scrumptious Almond-Whole Wheat Blueberry Muffins! These delightful treats will make your mornings (or afternoons) a whole lot brighter.
Yield: 12 muffinsDifficulty: EasyTotal Time: 1 hour
Ingredients (17)
Streusel Topping:- 1/3 cup slivered almonds (approximately 1 1/2 ounces)- 1/4 cup all-purpose flour- 1/4 cup packed dark brown sugar- 1/8 teaspoon fine salt- 3 tablespoons cold unsalted butter, cut into 6 pieces
Muffins:- 1 cup all-purpose flour- 3/4 cup whole-wheat flour- 2 teaspoons baking powder- 3/4 teaspoon fine salt- 1/2 cup slivered almonds (about 2 1/2 ounces)- 1/2 cup granulated sugar- 1/4 cup packed dark brown sugar- 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan if needed- 1/2 cup whole milk, at room temperature- 2 large eggs, at room temperature- 1 teaspoon vanilla extract- 2 cups fresh or frozen blueberries (approximately 11 ounces; no need to thaw frozen berries)
Insights:
Did you know that these muffins were initially featured in our summer ingredients photo gallery? Breakfast never looked so good!
Instructions
For the streusel topping:1. Add the almonds to a food processor and pulse until coarsely chopped, approximately 15 (1-second) pulses.2. In a medium bowl, whisk together the flour, sugar, and salt.3. Add the butter and blend it with a pastry blender or your fingers until the mixture resembles pea-size pieces or smaller, which should take approximately 4 minutes.4. Combine the chopped almonds with the butter mixture and use your fingers to mix them together. Set the food processor aside (no need to clean it). Squeeze clumps of the almond-butter mixture between your fingers to create irregularly shaped pieces about the size of kidney beans. Store the mixture in the refrigerator until ready to use.
For the muffins:1. Heat the oven to 375°F and place a rack in the center. Insert cupcake liners in a 12-well muffin pan, or grease the wells with butter.2. In a large bowl, mix the flours, baking powder, and salt together.3. In the food processor, blend the almonds and sugars until they resemble medium-ground cornmeal, approximately 30 (1-second) pulses. Transfer the mixture to a medium bowl. Mix in the melted butter, milk, eggs, and vanilla extract.4. Combine the wet mixture with the dry ingredients and stir until evenly mixed (approximately 30 strokes). A few lumps will remain, but don't overmix, as the batter will be thick, but the ingredients should be evenly incorporated.5. Add the batter to the muffin wells, filling each to the brim. Evenly sprinkle the reserved streusel topping over the muffins. Bake until a toothpick inserted in the center comes out clean and the streusel is golden brown (approximately 22 to 25 minutes). Allow the muffins to cool in the pan for 5 minutes. Remove from the pan and serve warm or at room temperature.
Enjoy your homemade Almond-Whole Wheat Blueberry Muffins with a cup of coffee or tea!
- These Almond-Whole Wheat Blueberry Muffins are rich in nutrients, containing almonds, whole wheat flour, and fresh blueberries.
- The streusel topping, consisting of slivered almonds, brown sugar, and flour, adds a delightful crunch, enhancing the muffins' texture.
- Following the provided instructions and insights, you can cooly savor 12 muffins that yield a harmonious blend of flavors, making breakfast or an afternoon snack more appealing and summit-inspired.
