¼ cup butter, soft or melted
½ cup plus 2 tablespoons cup white sugar
1 tsp. vanilla
¼ tsp. almond extract
zest of one lemon or orange (optional)
½ cup vanilla yoghurt (low-fat is fine
1 ½ cups all-purpose flour
½ tsp. salt
2 tsp. baking powder
1 cup blueberries
½ cup toasted almonds, slivered or sliced
¼ cup butter, cold
¼ cup white sugar
¼ cup brown sugar, packed
½ tsp. cinnamon
¼ tsp. nutmeg
Preheat oven to 375. Grease muffin tin or line with muffin liners (I also grease my muffin liners).
Combine butter, sugar, vanilla, almond extract, and citrus zest. Mix in egg and vanilla yoghurt
In separate bowl, sift together flour, salt, and baking powder. Stir in almonds
In another bowl, make crumb topping. Stir together all ingredients except for butter and almonds, then cut butter in with a pastry cutter, fork, or your hands. I use my hands. Stir almonds into crumb mixture and set aside.
Combine wet ingredients and dry ingredients, then fold in blueberries. Spoon evenly into 8 muffin tins. Top evenly with crumb topping. Bake for 25-30 minutes.