Blueberry Almond Streusel Muffin Tops
MAKES 12
Just the top, please. These golden, blueberry-studded muffin tops deliver the most satisfying part of the muffin—soft, tender, and finished with a sweet almond crunch.
Ingredients
- 2 cups Brown Butter Almond Streusel Topping
- 3/4 cup sour cream
- 1/2 - 1 teaspoon almond extract (depending on preference)
- 1 large egg
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 1/2 cups fresh blueberries
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup almond flour
- 1 1/2 cups all-purpose flour
Directions
- Preheat oven to 350°F. Line two sheet pans with parchment paper.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt. Add blueberries and toss lightly to coat; this step helps to keep the blueberries from sinking. Set aside.
- In another bowl, whisk together oil and sugar. Add egg and whisk vigorously until light and fluffy. Add sour cream and almond extract. Mix to combine.
- Add blueberry and flour mixture to bowl of wet ingredients. Gently fold until just combined. Do not overmix.
- Place 6 mounds of batter (about 1/4 cup each) on each sheet pan. An trigger-handled ice cream scoop works great for this.
- Sprinkle each mound with 2 to 3 tablespoons streusel topping. Cup your hand around the batter to help streusel adhere.
- Bake 18 to 20 minutes until golden and a toothpick entered into center comes out clean.
Nutrition
- Calories: 340
- Fat: 0 g
- Saturated Fat: 5.0 g
- Trans Fat: 0 g
- Cholesterol: 40.0 mg
- Sodium: 240.0 mg
- Carbohydrates: 51.0 g
- Fiber: 2.0 g
- Added Sugars: 27.0 g
- Sugar: 0 g
- Protein: 5.0 g