5 from 12 votes
Blueberry Almond Coffee Cake Muffins
These Blueberry Almond Coffee Cake Muffins feature a tender crumb mingled with fresh blueberries and a crumbly almond streusel topping. The batter, enriched with sour cream and softened butter, is lightly studded with streusel pieces before muffin baking, resulting in moist interiors with crisp, sweet cinnamon flavors from the streusel topping.
Prep Time
30 mins
Cook Time
24 mins
Total Time
54 mins
Servings:
12
muffins
Calories:
345 kcal
Course:
Breakfast
Cuisine:
American, British
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 345
% 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.