Light, fluffy, moist blueberry muffins with a crumbly, nutty streusel topping. Crispy on the edges, soft on the inside. Recipe adapted from Sally's Baking Addiction.
Yields12 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
Muffin
1cupAtta (whole wheat flour)
¾cupAlmond flour
1tspBaking powder
1tspBaking soda
½tspSalt
½cupButter (room temperature)
½cupSugar
¼cupBrown sugar
2Eggs (room temperature)
½cupSour cream (room temperature)
2tspVanilla extract
¼cupMilk (room temperature)
1 ½cupsBlueberries (fresh or frozen)
Streusel topping
½cupBrown sugar
½cupPecans (Roasted and chopped)
1tspCinnamon
1
Preheat the oven to 425F. Line your muffin pan with liners.
2
Whisk all the dry ingredients (flour, baking powder, baking soda, and salt) in a large bowl.
3
In another bowl, beat the butter and sugar together until it is light and fluffy. Mix on high speed if you are using a hand held or stand mixer. Reduce the speed and add one egg at a time, making sure it is well blended before the next is added. Add in the sour cream and the vanilla extract as well.
4
Reduce the speed to low and slowly add in the dry ingredients. Make sure that there are no clumps.
5
Fold in the blueberries.
6
Fill the liners all the way to the top and sprinkle on the streusel toppings. In the oven it goes at 425F for 5 minutes and then reduce the temperature to 350F and bake for 20-25 mins. To check, insert a toothpick, if it comes out clean, they are ready.
7
Allow the muffins to cool in the pan for 5 minutes and then on a wire rack. (I use a silicone muffin liner, so I like to remove it before cooling it down on the wire rack or else the condensation will make the bottom soggy.
Ingredients
Muffin
1cupAtta (whole wheat flour)
¾cupAlmond flour
1tspBaking powder
1tspBaking soda
½tspSalt
½cupButter (room temperature)
½cupSugar
¼cupBrown sugar
2Eggs (room temperature)
½cupSour cream (room temperature)
2tspVanilla extract
¼cupMilk (room temperature)
1 ½cupsBlueberries (fresh or frozen)
Streusel topping
½cupBrown sugar
½cupPecans (Roasted and chopped)
1tspCinnamon
Directions
1
Preheat the oven to 425F. Line your muffin pan with liners.
2
Whisk all the dry ingredients (flour, baking powder, baking soda, and salt) in a large bowl.
3
In another bowl, beat the butter and sugar together until it is light and fluffy. Mix on high speed if you are using a hand held or stand mixer. Reduce the speed and add one egg at a time, making sure it is well blended before the next is added. Add in the sour cream and the vanilla extract as well.
4
Reduce the speed to low and slowly add in the dry ingredients. Make sure that there are no clumps.
5
Fold in the blueberries.
6
Fill the liners all the way to the top and sprinkle on the streusel toppings. In the oven it goes at 425F for 5 minutes and then reduce the temperature to 350F and bake for 20-25 mins. To check, insert a toothpick, if it comes out clean, they are ready.
7
Allow the muffins to cool in the pan for 5 minutes and then on a wire rack. (I use a silicone muffin liner, so I like to remove it before cooling it down on the wire rack or else the condensation will make the bottom soggy.
AuthorPriyanka SivaramakrishnanDifficultyBeginner