Blueberry Muffins with Almond Crumble
Looking for a fun weekend baking project that will alleviate busy weekday mornings? You’ve come to the right spot! The delicious almond crumble topping makes these blueberry muffins the perfect breakfast for you and your kids.
Ingredients
Blueberry Muffins
- 8 tablespoons (1 stick) unsalted butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups plain Greek yogurt
- 1 ½ cups whole milk
- 1 ½ cups blueberries
Almond & Brown Sugar Crumble
- 1 cup light brown sugar
- ¾ cup all-purpose flour
- 8 tablespoons (1 stick) cold unsalted butter, cubed
- Pinch of salt
- 1 cup sliced almonds
Directions
Blueberry Muffins
Preheat oven to 350°F.
Use a pastry brush to spread room-temperature butter or nonstick spray into the details of two, 12-cup muffin pans or 24 silicone muffin molds. If using silicone molds, dust the molds with cornstarch.
In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar and granulated sugar. Mix for 1-2 minutes on low speed until combined and fluffy. Add eggs, one at a time, then add vanilla. Continue mixing until combined, occasionally scraping the sides and bottom of the bowl with a spatula.
In a large bowl, mix together flour, baking powder, baking soda and salt. Set aside. In another large bowl, whisk together yogurt and milk.
Alternate between adding dry ingredients and wet ingredients to the bowl of the standing mixer, starting and ending with the dry ingredients. Scrape the sides of the bowl between each addition. Mix until combined. Turn the mixer off and gently fold in blueberries. Set aside.
Almond & Brown Sugar Crumble
Add brown sugar, flour, butter and salt together in a medium bowl. Using your hands, a fork or a pastry cutter, combine the butter with the dry ingredients to create a crumble. Gently fold in the almonds.
Pour the muffin batter evenly into each mold, filling them about ¾ full. Top each mold with 1 or 2 generous teaspoons of crumble. Bake for 22-25 minutes or until golden brown on top.
Remove the muffins from the oven and let them cool completely before taking them out of the mold.
Blueberry Muffins
- 113 grams (1 stick) unsalted butter
- 107 grams light brown sugar
- 100 grams granulated sugar
- 2 eggs, room temperature
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 300 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 341 grams plain Greek yogurt
- 309 ml whole milk
- 170 grams blueberries
Almond & Brown Sugar Crumble
- 213 grams light brown sugar
- 90 grams all-purpose flour
- 113 grams (1 stick) cold unsalted butter, cubed
- Pinch of salt
- 86 grams sliced almonds
Directions
Blueberry Muffins
Preheat oven to 180°C.
Use a pastry brush to spread room-temperature butter or nonstick spray into the details of two, 12-cup muffin pans or 24 silicone muffin molds. If using silicone molds, dust the molds with cornstarch.
In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar and granulated sugar. Mix for 1-2 minutes on low speed until combined and fluffy. Add eggs, one at a time, then add vanilla. Continue mixing until combined, occasionally scraping the sides and bottom of the bowl with a spatula.
In a large bowl, mix together flour, baking powder, baking soda and salt. Set aside. In another large bowl, whisk together yogurt and milk.
Alternate between adding dry ingredients and wet ingredients to the bowl of the standing mixer, starting and ending with the dry ingredients. Scrape the sides of the bowl between each addition. Mix until combined. Turn the mixer off and gently fold in blueberries. Set aside.
Almond & Brown Sugar Crumble
Add brown sugar, flour, butter and salt together in a medium bowl. Using your hands, a fork or a pastry cutter, combine the butter with the dry ingredients to create a crumble. Gently fold in the almonds.
Pour the muffin batter evenly into each mold, filling them about ¾ full. Top each mold with 1 or 2 generous teaspoons of crumble. Bake for 22-25 minutes or until golden brown on top.
Remove the muffins from the oven and let them cool completely before taking them out of the mold.
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15 minsprep
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25 minsbake
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24muffins
This Recipe Uses
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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