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Blueberry Muffins with Almond Crumb Topping
Source: Judy’s Kitchen
Rating: 8.5 out of 10 |
INGREDIENTS:
Topping: 1/3 cup slivered almonds
1/3 cup brown sugar
1/2 cup white whole wheat flour (or all-purpose)
1/4 tsp. baking powder
1/4 tsp. cinnamon (optional)
4 Tbsp. butter, melted
Muffin: 2 cups blueberries, frozen or fresh
1 cup grated raw apple (I used Ginger Gold, but any apple will do)
1 cup white whole wheat flour + 1 cup all purpose flour (or 2 cups all-purpose)
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. sea salt
1 tsp. lemon or lime zest (optional)
1 cup low-fat vanilla yogurt (I used Stonyfield Farm)
1 extra-large egg (or large)
6 Tbsp. butter, melted (or oil)
Make topping: In work bowl of food processor, or mini-food processor, process the almonds and sugar till the almonds are finely ground. Add the flour, baking powder and cinnamon and process again till combined. Add the butter and process till combined. Set aside.
Heat the oven to 425F. Spray a 12-cup muffin pan with non-stick cooking spray; set aside.
If berries are frozen, rinse them in a colander or sieve with cold water and let them drain; then blot them dry with paper towels, leaving them wrapped in the paper towels. Blot the apple in paper towels also.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and zest (if using). In a large bowl, whisk together the yogurt, egg and butter till well combined. Add the blueberries and apple to the dry ingredients, tossing till the fruit is well coated. Add all at once to the wet ingredients and stir lightly with a spoon or spatula till combined, being careful to not overmix.
Fill muffin cups with about 1/4 cup of batter and spoon topping over each, pressing topping down slightly. Place pan in oven and immediately reduce heat to 350F. Bake 18-22 minutes or till muffins test done when a toothpick is inserted in center. Cool on wire racks. (Even if you are using frozen berries, you can still refreeze these.) | |
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