She Strengthens

Blueberry Almond Muffins: A Delicious Twist on a Classic Recipe

Why Whole Wheat Flour is a Game-Changer

Don’t be intimidated by the whole wheat flour in these muffins – it adds a delightful nutty flavor and extra texture without making them dense. The result is a light and fluffy treat perfect for your morning coffee or tea.

The Secret to Texture and Flavor

Grinding almonds in a food processor and mixing them into the batter gives these muffins an extra boost of texture without making them heavy. And with a crunchy streusel topping, you’ll get a delightful contrast of flavors and textures in every bite.

Get Ready to Bake

Yield: 12 muffins
Difficulty: Easy
Total Time: 1 hour

Streusel Topping Ingredients

• 1/3 cup slivered almonds
• 1/4 cup all-purpose flour
• 1/4 cup packed dark brown sugar
• 1/8 teaspoon fine salt
• 3 tablespoons cold unsalted butter, cut into 6 pieces

Muffin Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 2 teaspoons baking powder
• 3/4 teaspoon fine salt
• 1/2 cup slivered almonds
• 1/2 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 8 tablespoons unsalted butter, melted
• 1/2 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries

Making the Streusel Topping

Place the almonds in a food processor and pulse until coarsely chopped. Whisk together flour, sugar, and salt, then add the butter and cut it into the mixture until it resembles pea-sized pieces. Add the chopped almonds and mix until combined. Refrigerate until ready to use.

Assembling and Baking the Muffins

Heat the oven to 375°F and prepare a 12-well muffin pan. Whisk together flours, baking powder, and salt, then set aside. Process the almonds and sugars until they resemble medium-ground cornmeal. Add the melted butter, milk, eggs, and vanilla, and whisk until combined. Add the blueberries and flour mixture, and stir until just mixed. Divide the batter among the muffin wells and top with the streusel topping. Bake for 22-25 minutes, then let cool and serve warm or at room temperature.