Blueberry Almond Crumble Muffins

Blueberry almond crumble muffins.

Muffins are an excellent way to use up any fruit you might have in your refrigerator or freezer. These blueberry muffins are an adaptation of Jordan Marsh’s famous recipe and can easily be adapted further depending on the ingredients you have on hand. Substitute fresh berries with frozen, use all-purpose flour if almond flour isn’t available and 2 percent milk instead of whole.

When making these – or any – muffins, it’s important that you don’t overmix the batter after adding the flour. Overmixing creates a tough muffin, and they should be light and tender. If you prefer muffins without a topping, skip the crumble and generously sprinkle each with sugar before baking.

Blueberry Almond Crumble Muffins

Yields | 16 muffins |

Almond Crumble 

  • ⅓ cup almond flour
  • ⅓ cup all-purpose flour
  • ¼ cup sugar
  • ¼ cup light brown sugar
  • ¼ tsp cinnamon
  • ⅛ tsp kosher salt
  • 3 Tbsp unsalted butter, melted

Blueberry Muffins

  • 1 stick (8 Tbsp) unsalted butter, room temperature
  • 1 cup sugar, plus more for sprinkling (optional)
  • 2 large eggs
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ cup whole milk
  • 2 cups fresh blueberries

| Preparation – Almond Crumble | In a small bowl, combine flours, sugars, cinnamon and salt. Add butter and mix until combined. With your fingers, press dough into clumps and then break apart into small pieces. Transfer crumble to freezer and chill while you prepare the blueberry muffins.

| Preparation – Blueberry Muffins |Preheat oven to 375°F. Lightly spray a standard 12-cup muffin pan with nonstick cooking oil spray and line with paper liners.

In the bowl of a stand mixer, with the paddle attachment, add butter and sugar; beat on medium-high until combined, 2 minutes. Continue to beat and add eggs one at a time, scraping down the sides and bottom of the bowl after each addition. Add baking powder, salt and vanilla; mix to combine. On low, alternate adding half the flour and half the milk; beat until mostly combined. Remove bowl from mixer and gently finish combining with a spatula. Fold in blueberries until just combined. 

Evenly divide the batter among the prepared liners. (Each liner should be approximately ⅔ full.) Generously sprinkle the top of each muffin with almond crumble and lightly sprinkle with sugar, if desired. Bake muffins, approximately 30 minutes, until golden brown on top and a toothpick inserted in the center comes out clean. Remove from oven and let cool, 5 minutes. Remove muffins from pan and transfer to wire rack to finish cooling. Muffins are best enjoyed the day they are made but can be stored in an airtight container for up to three days.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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