Blueberry Almond Streusel Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1/4 cup all-purpose flour |
1/4 cup sugar |
2 tablespoons unsalted butter, cut into pieces |
1/4 cup plus 2 tablespoons chopped almonds |
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
2/3 cup sugar |
2 teaspoons grated lemon rind |
1 1/2 cups fresh or frozen blueberries, thawed |
1/2 cup whole milk |
1/2 cup unsalted butter, melted and cooled |
2 eggs, lightly beaten |
Directions:
1. Combine 1/4 cup flour and 1/4 cup sugar in a medium bowl. Cut in 2 tablespoons butter with a pastry blender until mixture is crumbly. Stir in chopped almonds. Set aside.
2. Combine 2 cups flour and next 4 ingredients in a large bowl. Add blueberries; toss gently to combine. Make a well in center of mixture. Combine milk, 1/2 cup butter, and eggs; add to dry ingredients, stirring just until dry ingredients are moistened.
3. Spoon batter into greased muffin pans, filling two-thirds full. Sprinkle evenly with almond mixture. Bake at 400° for 15 to 20 minutes or until muffins are golden. Remove from pans immediately.
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