Blueberry Muffins with Almond Crumb Topping

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.

Blueberry muffins with a crunchy almond crumb topping.

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Blueberry muffins with a crunchy almond crumb topping.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    muffins


Ingredients

  • CRUMB TOPPING:

  • cup unbleached flour

  • ¼

    cup cane sugar

  • ¼

    cup light brown sugar

  • ¼

    teaspoon fine sea salt

  • 4-5

    tablespoons refined coconut oil, melted (but not hot)

  • ¼

    cup slivered almonds, roughly chopped

  • MUFFIN BATTER:

  • cups unbleached flour

  • 1

    teaspoon fine sea salt

  • teaspoons baking powder

  • ¼

    cup refined coconut oil, melted (but not hot)

  • ½

    cup cane sugar

  • ¼

    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

Directions

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.


Nutrition

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