I've felt the need to bake ever since it started getting a little cooler outside and these blueberry muffins sounded like they'd hit the spot...and they did! The almond streusel on them was wonderful and added more flavor than the regular streusel I've had topped on blueberry muffins before. I just used some blueberries I've had in the freezer for a few weeks and they worked fine. Both Matt and I agreed these muffins were a hit and we were eating muffins for a week!
So if you feel like baking something, I'd suggest trying these out! Enjoy!
(Makes 12 muffins)
from Williams-Sonoma Breakfast Comforts
2 cups all-purpose flour
2/3 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
1 cup buttermilk
2 large eggs
5 Tbsp unsalted butter, melted and cooled
1/2 tsp pure vanilla extract
1/4 tsp almond extract
1.5 cups fresh or frozen blueberries
1/4 cup all-purpose flour
2 Tbsp sugar
2 Tbsp unsalted butter, at room temperature
1/3 cup sliced almonds
1 - Preheat oven to 400 degrees Fahrenheit. Butter and flour 12 standard muffin cups or line with paper liners. Butter top of muffin pan.
2 - In a bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, eggs, melted butter, vanilla, and almond extract. Pour the buttermilk mixture over flour mixture and stir together just until combined. Fold in blueberries. Divide the batter evenly among the muffin cups.
3 - To make the streusel, in a small bowl, combine the flour, sugar, and butter. Using your fingers, work the ingredients together just until combined. Work in the almonds. Press together into a ball, and then separate with your fingers into coarse crumbs. Sprinkle the almond streusel evenly over tops of muffins.
4 - Bake until muffins are golden brown and toothpick inserted into the center of a muffin comes out almost clean, 20-25 minutes. Transfer to wire rack and let cook in pan for 15 minutes, then turn out onto rack. Serve warm or at room temperature.