Blueberry-Almond Muffins

Muffins are one of the  most easy breakfast foods for the person on the go. They are quick and easy to prepare in a short time and will last for days. These Blueberry-Almond muffins are a great change for the standard classic blueberry muffin. They are covered in a struesel that is packed with sliced almonds along with almond extract to give the muffin a full almond flavor that goes great with the blueberries. Then they are topped with a simple sugar glaze that gives a bit more sweetness as a treat. Check out the recipe below in post.

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To make the streusel, stir together the flour, almonds, brown sugar in a bowl. Using clean fingers, mix in the butter until the streusel is moist and crumbly. Set aside.

To make the muffins, in a bowl, whisk together the 2 cups flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until light and fluffy. Add the eggs 1 at a time and beat until fully incorporated. 

Add the yogurt and both extracts, beating until combined.

Reduce the speed to low and add the flour mixture in 2 additions and beat until combined. Remove the bowl from the mixer.

In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour.  Tossing the blueberries will help keep them bleeding throughout the muffin so you get a great color  and not a blueish/purple inside.

Using a spatula, gently fold the blueberries into the batter. 

Divide the batter between the prepared muffin cups and sprinkle with the streusel. Bake until the muffins are lightly golden and set, about 25 minutes. Let the muffins cool in the pan on a wire rack for 10 to 15 minutes, then turn them out onto the rack and let cool completely. 

Drizzle the glaze over muffins and let glaze harden. ​ Makes 12 muffins.

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