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Blueberry Almond Streusel Muffins

Indulgent Blueberry Almond Streusel Muffins for Blissful Mornings

Delicious Blueberry Almond Streusel Muffins with a crunchy topping, perfect for your breakfast.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Can substitute with a gluten-free flour blend if needed.
  • 2 teaspoons Baking powder Acts as a leavening agent.
  • 1 pinch Ground ginger Optional.
  • 0.5 teaspoon Kosher salt
  • 1 cup Whole milk Can use almond milk for dairy-free.
  • 0.5 cup Sour cream Can replace with plain Greek yogurt.
  • 1 teaspoon Almond extract Can substitute with vanilla extract.
  • 1 cup Granulated sugar
  • 0.5 cup Unsalted butter Must be at room temperature.
  • 1 large Egg Binds ingredients together.
  • 1 to 1.5 cups Fresh blueberries Frozen blueberries can be used if thawed and drained.
For the Streusel Topping
  • 0.5 cup Granulated sugar
  • 0.5 cup All-purpose flour
  • 0.25 cup Cold unsalted butter
  • 0.5 cup Sliced almonds

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions for Blueberry Almond Streusel Muffins
  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, a pinch of ground ginger (if using), and ½ teaspoon of kosher salt.
  3. In another bowl, whisk together 1 cup of whole milk, ½ cup of sour cream, and 1 teaspoon of almond extract until smooth.
  4. Cream together ½ cup of unsalted butter and 1 cup of granulated sugar for about 6-7 minutes until light and fluffy.
  5. Add 1 large egg to the butter-sugar mixture and blend for an additional 3-4 minutes.
  6. Gradually add the dry ingredients into the butter mixture, alternating with the wet ingredients, until just combined.
  7. Gently fold in 1 to 1.5 cups of fresh blueberries using a spatula.
  8. Divide the muffin batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  9. Prepare the streusel by mixing ½ cup of granulated sugar, ½ cup of all-purpose flour, ¼ cup of cold unsalted butter, and ½ cup of sliced almonds until crumbly. Sprinkle over each muffin.
  10. Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
  11. Cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months. Reheat in the microwave for about 15 seconds.

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