Today, Ashley from Spoonful of Flavor is here to change our breakfast lives. I mean look at these blueberry coffee cake muffins? Their purpose in life is to rock our worlds!!
INGREDIENTS
¼ cup sliced almonds, finely chopped
¼ cup packed dark brown sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
10 tablespoons unsalted butter, softened
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup sour cream
1 large egg
1 teaspoon vanilla extract
1 ¼ cup fresh blueberries
1 cup confectioners' sugar
3 tablespoons milk
1/2 teaspoon pure vanilla extract
INSTRUCTIONS
Preheat the oven to 350 degrees. Line a standard 12-cup muffin-tin with paper liners.
In a medium bowl, combine chopped almonds, brown sugar, and cinnamon. Mix well and set aside.
In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside. Add baking powder and baking soda to remaining flour mixture and stir to combine.
In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add 3/4 cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout batter. Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble. Gently fold blueberries into batter.
Full Reading: https://aclassictwist.com/blueberry-coffee-cake-muffins/
