So… it’s Monday… again. I feel like I write that more often than I want to. What really happens to the weekends? I spend a lot of mine cooking and baking, which is fine by me, but sometimes I feel like the hours do not add up.
This week I’m going to cure your Monday blues with these healthy and incredible delicious Blueberry Muffins (get it, blues…. blueberries, corny huh?). And I’m not only telling you they are delicious, well, because they are, but also because everyone that ate them keep telling me so.
I brought a few into work and my co-workers have either A) asked me for the recipe or B) emailed me asking what was in those muffins.
So what’s in these muffins? Instead of just using an all-purpose flour I did a mix of all-purpose, whole wheat, and then just to blow your mind I ground up almonds in my food processor and added that as well. There’s also an almond crumble on top. Can a muffin get any better?
A little secret to keep your blueberries from sinking to the bottom – toss those babies in flour. This gives the batter something to stick to and keeps your blueberries evenly distributed throughout the whole mix.
If only they could make Friday come faster! I have such an amazing weekend planned that I know my week is going to drag. That and my miserable boss is back from a work trip… ugh!
- For the crumble:
- ⅓ cup slivered almonds
- ¼ cup all-purpose flour
- ¼ cup packed dark brown sugar
- pinch of salt
- 3 tablespoons cold unsalted butter, cut into 6 pieces
- For the muffins:
- 1 cup all-purpose flour, plus more for tossing blueberries
- ¾ cup whole-wheat flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup slivered almonds
- ½ cup sugar
- ½ cup packed dark brown sugar
- 8 tablespoons unsalted butter (1 stick), melted
- ½ cup whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (you could also use frozen if fresh aren't available, you don't need to thaw them)
- Heat the oven to 375 degrees and arrange rack in the middle. Place cupcake liners in muffin tin (you could also coat with butter) and set the pan aside.
- Place the almonds for the crumble in a food process fitted with a blade attachment and pulse until coarsely chopped, about 15 1-second pulses.
- Whisk the flour, sugar and salt for topping in a medium bowl until just combined. Add the butter. I used the dough attachment on my food processor but you could easily do this with your fingers, and mix until the topping is made up of pea-sized or smaller pieces.
- Add the chopped almonds to the bitter mixture an toss with your fingers to the combine. Transfer to the fridge while you make the muffin batter.
- For the batter, whisk the flours, baking powder, and salt together in a large bowl and set aside.
- Place the almonds for the batter and the sugars in the food processor and pulse until they are about medium ground, or the texture of cornmeal.
- Transfer this mixture to a medium bowl and add melted butter, milk, eggs, and vanilla, Whisk until everything is evenly distributed throughout batter.
- Add this mixture of butter and sugar to the flour mixture. And stir until evenly combined.
- Toss blueberries in flour and add to batter. Be careful when mixing, you do not want to break the blueberries which would cause your entire muffin to be blue.
- Divide the batter between the muffin tin (they should be pretty full).
- Evenly sprinkle the almond crumble topping over the muffins.
- Bake until a toothpick in inserted into the middle and comes out clean. The crumble should also be golden brown. About 22 to 25 minutes.
- Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve warm or at room temperature.