Blueberry-Almond Streusel Muffins

Submitted by SkinnyMinnie

"Fresh blueberries and almonds....what could be more divine? From Southern Living. Frozen blueberries can also be used for these muffins."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 16 muffins

ingredients

• 1⁄4 cup all-purpose flour
• 1⁄4 cup sugar
• 2 tablespoons butter, cut into pieces
• 1⁄3 cup almonds, chopped
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 2⁄3 cup sugar
• 2 teaspoons lemon zest
• 1 1⁄2 cups fresh blueberries
• 2 large eggs, lightly beaten
• 1⁄2 cup milk
• 1⁄2 cup butter, melted and cooled

directions

1. Heat oven to 400ºF.
2. Combine 1/4 cup flour and 1/4 cup sugar in a medium bowl.
3. Cut in 2 Tbs butter until mixture is crumbly, then stir in chopped almonds and set aside.
4. Combine 2 cups flour, baking powder, salt, sugar, and lemon zest in a large bowl.
5. Add the blueberries and toss gently to combine.
6. Make a well in the center of the flour mixture.
7. Combine the eggs, milk and 1/2 cup melted and cooled butter.
8. Pour into the center of the well and stir just until dry ingredients are moistened.
9. Spoon batter into greased muffin pans, filling 2/3 full.
10. Sprinkle evenly with almond mixture.
11. Bake for 15-20 min or until muffins are golden.
12. Remove from pans immediately.