Ingredients
Equipment
Method
Step-by-Step Instructions for Blueberry Almond Streusel Muffins
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- 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.
- In another bowl, whisk together 1 cup of whole milk, ½ cup of sour cream, and 1 teaspoon of almond extract until smooth.
- Cream together ½ cup of unsalted butter and 1 cup of granulated sugar for about 6-7 minutes until light and fluffy.
- Add 1 large egg to the butter-sugar mixture and blend for an additional 3-4 minutes.
- Gradually add the dry ingredients into the butter mixture, alternating with the wet ingredients, until just combined.
- Gently fold in 1 to 1.5 cups of fresh blueberries using a spatula.
- Divide the muffin batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- 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.
- Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
- Cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
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.