Whole-Wheat and Almond Blueberry Muffins with Streusel Topping
- 1/3 cup slivered almonds (about 1 1/2 ounces)
- 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
- 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 (about 2 1/2 ounces)
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan if needed
- 1/2 cup whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (about 11 ounces; no need to thaw the frozen berries)
- This recipe is vegetarian
- Produce
- 2 cups fresh or frozen blueberries, fresh or frozen (11 ounces)
- Almond (3/4 cup)
- Cooking & Baking
- Baking powder (2 teaspoons)
- Brown sugar, packed dark (1/2 cup)
- Flour (1 1/4 cup)
- Granulated sugar (1/2 cup)
- Salt, fine (7/8 teaspoon)
- Vanilla extract (1 teaspoon)
- Whole-wheat flour (3/4 cup)
- Dairy
- 3 tablespoons cold unsalted butter, unsalted (6 cut into pieces)
- 8 tablespoons unsalted butter, unsalted (1 stick)
- Whole milk (1/2 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on chow.com
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Published June 14, 2012 (8 months ago).
55 people saved this recipe.
