Blueberry Almond Streusel Muffins

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These big bakery-style blueberry almond streusel muffins will be the star of your brunch! Supremely moist inside, loaded with juicy blueberries and topped with a buttery almond topping.

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 331kcal

Ingredients

Muffins

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups plus 1 tablespoon all-purpose flour (spooned and leveled) divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup buttermilk, room temperature
1-1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

Almond Streusel

1/2 cup all-purpose flour (spooned and leveled)
1/3 cup packed light brown sugar
1/2 cup sliced almonds
3 tablespoons unsalted butter, melted

Instructions

Muffins

Preheat oven to 425F and line a 12-cup muffin pan with liners. Set aside.
In a large bowl, beat butter and sugar until smooth and creamy. Beat in eggs, vanilla, and almond extract until smooth.
In a separate medium bowl, combine 2 cups flour, baking powder, baking soda, and salt. Fold flour mixture into liquid mixture, alternatively with buttermilk until batter is just combined. In a small bowl, toss blueberries with remaining 1 tablespoon flour and fold into batter. Set batter aside for a moment.

Almond Streusel

In a small bowl, combine all streusel ingredients until crumbly.
Fill muffin cups to brim with muffin batter and top with streusel. Bake muffins at 425F 5 minutes, then reduce heat to 350F and continue baking an additional 15-20 minutes until a toothpick inserted in center of muffin comes out clean.
Allow muffins to cool completely on a wire cooling rack. Enjoy!

Notes

Storing Instructions

Store muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen up to 2 months.

Nutrition