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Ingredients
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Muffins
Almond & Brown Sugar Crumble
Finishing
Method
Muffins
- 1
Prepare oven and pan
Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or lightly grease cups.
- 2
Dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.
- 3
Wet ingredients
In a medium bowl, whisk the 2 large eggs until blended. Whisk in 3/4 cup whole milk, 1/4 cup plain Greek yogurt, 1/3 cup melted cooled unsalted butter, and 1 teaspoon vanilla extract until smooth.
- 4
Combine batter
Make a well in the dry ingredients and pour the wet mixture into it. Stir gently with a spatula just until combined — the batter should be slightly lumpy. Do not overmix.
- 5
Fold in blueberries
Fold in 1 cup fresh or frozen blueberries with a couple of gentle strokes until evenly distributed. If using frozen berries, fold while batter is very cold to minimize color bleed.
- 6
Portion into tin
Divide batter evenly among 12 muffin cups, filling each about 3/4 full (use an ice cream scoop or two spoons for even portions).
Almond & Brown Sugar Crumble
- 7
Make crumble
In a small bowl combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 cup sliced almonds, 1/2 teaspoon ground cinnamon and 1/8 teaspoon salt. Add 4 tablespoons cold cubed unsalted butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture until it forms coarse crumbs and some pea-sized clumps.
- 8
Top muffins
Evenly sprinkle the almond-brown sugar crumble over the top of the filled muffin cups, dividing it among the 12 muffins. Press lightly so some crumble adheres to the batter surface. Sprinkle about 1 tablespoon coarse (turbinado) sugar over the tops for sparkle and crunch.
Bake & Finish
- 9
Bake at 400°F (205°C) for 5 minutes, then lower the oven temperature to 350°F (175°C) and continue baking for 12–15 minutes more, or until the muffins are golden, the crumble is crisp, and a toothpick inserted into the center (avoiding berries) comes out with a few moist crumbs but not wet batter.
- 10
Cool in the pan on a wire rack for 10 minutes, then remove muffins from the tin and cool another 10 minutes on the rack before serving. Serve warm or at room temperature. Store cooled muffins in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
