Whole-Wheat-and-Almond Blueberry Muffins with Streusel Topping Recipe
"Don’t be afraid of the whole-wheat flour in these muffins: It just gives them a little nutty flavor and extra texture; they’re still light and fluffy, with just the right amount of blueberries. Grinding up almonds in a food processor and mixing them into the batter gives these muffins even more texture without making them heavy. They’re topped off with more almonds in a crunchy and not-too-sweet streusel, for a tasty complement to your morning coffee or tea. This recipe was featured as part of our summer ingredients recipe slideshow...."
INGREDIENTS
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1/3 cup almonds
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1/4 cup flour
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1/4 cup dark brown sugar
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1/8 teaspoon salt
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3 tablespoons butter
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1 cup flour
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3/4 cup whole-wheat flour
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2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 cup almonds
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1/2 cup sugar
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1/4 cup dark brown sugar
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8 tablespoons butter
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1/2 cup milk
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2 eggs
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1 teaspoon vanilla
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2 cups blueberries
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