These breakfast muffins are packed with fresh blueberry flavor, and they’re not too sweet (so they won’t get confused with dessert). If you like an extra crunchy muffin top, add more oats to the cinnamon-sugar streusel. Not a fan of almonds? Any nut, such as walnuts or pecans, will be just as tasty in the topping. While these are great as a grab-and-go breakfast, they’re especially tasty warm—consider whipping them up if you’re having guests over for brunch. To maintain a white batter, be gentle when stirring in the berries. If too many break and the juices mix in, the batter becomes gray or purple.
2 cups (about 8½ oz.) all-purpose flour
2 teaspoons baking powder
½ teaspoon table salt
¾ cup granulated sugar
½ cup (4 oz.) unsalted butter, melted and cooled
½ cup whole milk
1 teaspoon vanilla extract
2 large eggs
1½ cups fresh or frozen blueberries (about 8 oz.)
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
2 tablespoons uncooked quick-cooking oats
½ teaspoon ground cinnamon
2½ tablespoons unsalted butter, melted
¼ cup chopped almonds
How to Make It
Prepare the Muffin Batter: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat lightly with cooking spray. Whisk together flour, baking powder, and salt in a large bowl.
Whisk together sugar, butter, milk, vanilla, and eggs in a separate medium bowl; add to the flour mixture, stirring just until combined. Gently fold in blueberries. (Do not overmix.) Divide batter evenly among liners in prepared muffin tin.
Prepare the Streusel: Combine sugar, flour, oats, and cinnamon in a small bowl; add butter, and toss well to combine. Stir in almonds, pinching to incorporate. Sprinkle streusel evenly over tops of batter.
Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 23 minutes. Cool in pan 5 minutes. Serve warm or room temperature.
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