Prep time: 20 min.
Cook Time: 25 min. at 350 degrees
Makes: 12 muffins
I was looking through my old recipes and came across these scrumptious muffins. I just changed a few things up and made them new again! Imagine one of these scrumptious muffins on a Sunday morning with a cup of coffee!
Bon-appetite!
Ingredients:
1/4 c. of butter
3/4c. of granulated sugar
1 egg
1 tsp. vanilla ext.
1 tsp. grated lemon zest
1/2c of sour cream
1/4c. of milk
2c of A.P. flour(sifted)
2 tsp. of baking powder
1/2 tsp. of salt
1 1/2 cups of fresh or frozen blueberries plus 2 tsp. of flour
1/2 c. blueberries
Streusel Topping
1/2 c. of white sugar
pinch of salt
1/3c. of A.P flour
1/3c. of almond flour
1/4.tsp. almond extract
2 tsp. lemon zest
1/4c. of cold cubed butter
1/4 c. of slivered almonds
Directions for the muffins:
Get your muffin tins set up with cooking spray and liners with the oven set up at 350 degrees so you’re ready to go!
Set your 1 1/2 c. of blueberries aside in a bowl and add 2 tsp. of flour (if they are fresh). Carefully incorporate all the berries in with the flour. This prevents them from sinking to the bottom of the batter.
In a small bowl, cream the butter and sugar together until light and fluffy. Then add the egg, vanilla, lemon zest, sour cream and milk then whisk all together really well. Before you add all the dry ingredients to the wet; make sure you sift the ingredients first. It will just make the muffins lighter, and take out any imperfections in the dry ingredients that they may have.
Then you can slowly add the 1 1/2c of blueberries into your batter folding them in carefully. (If at all possible, try not to burst them. If so, you will just have blue batter). It’s nice to have the blueberries pop in your mouth when you bite into these muffins.
When the mixture is all ready, use an ice cream scoop to scoop the muffin batter into the muffins tins.
Use some of the berries from that 1/2 c. that was put aside and add 3-4 extra, berries on top of the muffins.
Let’s make the streusel! Really simple. In a bowl, add the sugar, A.P. flour, slivered almonds, almond-flour, lemon zest, almond extract and cold cubed butter, and don’t forget a pinch of salt to counter balance the sweet.
Start breaking up the cold butter incorporating the ingredients all together so it resembles a crumbly texture. Add the almond-streusel topping to the blueberry muffins, and don’t be shy with it.
When the muffins have all their topping on, pop them into the oven for 20-25 minutes. When they are ready, you can insert a toothpick into the baked muffins to see if they come out clean, they should be ready.
Set them out to cool at least 20 min, set them on a cooling rack, then dust with some icing sugar. It will melt in your mouth!
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