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blum099

Blueberry Muffins with Almond Crumb Topping

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This recipe yields a batch of muffins (12 of them!) with a delicate crumb, a crunchy topping, and just enough sugar to make them feel indulgent, but not overly so. They taste just like the ones I used to eat on lazy weekends away at my mom’s, and they’re perfect accompanied by an oversized mug of coffee and your favorite morning read. They’re my new go-to breakfast muffin and something tells me they just might be yours, too.

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Rate this recipe 4.4/5 (14 Votes)

Ingredients

  • CRUMB TOPPING:
  • 2/3 cup unbleached flour
  • 1/4 cup cane sugar
  • 1/4 cup light brown sugar
  • 1/4 teaspoon fine sea salt
  • 4-5 tablespoons refined coconut oil, melted (but not hot)
  • 1/4 cup slivered almonds, roughly chopped
  • MUFFIN BATTER:
  • 2 1/4 cups unbleached flour
  • 1 teaspoon fine sea salt
  • 1 1/2 teaspoons baking powder
  • 1/4 cup refined coconut oil, melted (but not hot)
  • 1/2 cup cane sugar
  • 1/4 cup light brown sugar
  • 1 cup Califia Farms unsweetened vanilla almondmilk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 flax egg
  • 1 cup frozen wild blueberries

Details

Servings 12
Adapted from ohladycakes.com

Preparation

Step 1

Preheat oven to 350˚F.

Line a 12 cup muffin pan with paper liners; set aside.

Prepare the crumb topping in a small mixing bowl by whisking together the flour, sugars, and salt. Add the oil, one tablespoon at a time, lightly mixing with your fingertips after each addition. I typically add the full 5 tablespoons, but you can add 4 for a sandy texture. Add the almonds and toss to combine; set aside.

In a large mixing bowl, whisk together the flour, salt, and baking powder; set aside. In a 2 cup measure (or a small mixing bowl) whisk together the oil, sugars, almond milk, and vanilla extract. Create a well in the center of the dry ingredients and pour in the wet mixture, as well as the flax egg, and mix with a spatula until combined. Fold in blueberries. Using a 1/4 cup cooking scoop, drop the batter into the prepared muffin wells.

Bake at 350˚F for 28 to 30 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely. The muffins are best straight from the oven, but can be kept at room temperature, loosely covered, for up to two days.

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