Blueberry Almond Coffee Cake Muffins
User Reviews
5
Blueberry Almond Coffee Cake Muffins
Description
The recipe combines chopped almonds with brown sugar and cinnamon to prepare a streusel mixture. Flour, sugar, salt, baking powder, and baking soda are mixed, then butter is cut in until oat-sized pieces form. Part of this mixture is combined with the almond streusel to incorporate into the batter, along with sour cream, egg, and vanilla extract. Blueberries are gently folded in, ensuring bursts of juicy fruit in every muffin.
The remaining streusel is melted with butter and scattered over the muffins before baking, creating a golden, crunchy topping. The muffins bake at 350°F until risen and lightly browned, offering a flavorful breakfast treat or snack that balances sweet blueberry tartness with nutty cinnamon crumbs.
This muffin recipe originally comes from A Classic Twist, designed for a comforting, homey coffee cake experience enhanced by the almond crunch and tangy sour cream.
Ingredients
- 1/4 cup almonds finely chopped, sliced
- 1/4 cup dark brown sugar packed
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 10 tablespoons butter softened, unsalted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup blueberries fresh
- 1 cup confectioners' sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract pure
Instructions
- Preheat the oven to 350 degrees. Line a standard 12-cup muffin-tin with paper liners.
- In a medium bowl, combine chopped almonds, brown sugar, and cinnamon. Mix well and set aside.
- In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside. Add baking powder and baking soda to remaining flour mixture and stir to combine.
- In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add 3/4 cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout batter. Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble. Gently fold blueberries into batter.
- Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.
Notes
- This recipe was created originally for A Classic Twist, ensuring a tested and flavorful result.
- Use fresh blueberries and finely chopped almonds for the best texture and taste.
- Handle the batter gently to avoid crushing the blueberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 50mg | 17% |
| Sodium | 263mg | 11% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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