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Recipe

Almond Butter-Blueberry Coffee Cake Muffins

Yield: 12

An abundance of plump blueberries meets creamy almond butter in a slightly more sophisticated take on a PB&J in muffin form.

Ingredients

For the streusel

  • 1/3 cup unbleached all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1/3 cup packed dark brown sugar
  • 1/2 tsp. kosher salt
  • 1/4 cup unsalted butter
  • 1/3 cup creamy almond butter

For the muffins

  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1-1/4 tsp. baking powder
  • 1/2  tsp. finely grated lemon zest
  • 1/2  tsp. kosher salt
  • Large pinch ground nutmeg
  • 1/4 cup unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1/2 cup whole milk, at room temperature
  • 1-1/2 cups fresh blueberries

Preparation

Make the streusel

In a medium bowl, whisk together the flours, brown sugar, and salt. In a medium microwave-safe bowl, combine the butter and almond butter. Microwave until melted, about 1 minute, stirring halfway through. Whisk until smooth and combined, then pour into the dry mixture. Stir just until large crumbs form.

Make the muffins

In a medium bowl, whisk together the flours, baking powder, lemon zest, salt, and nutmeg.

In a large bowl, beat the butter and granulated sugar using an electric mixer on medium-high until light and fluffy, about 3 minutes. Add the egg and vanilla. Beat until well combined. Reduce the speed to low. Add half the flour mixture, then half the milk. Repeat with remaining flour mixture and milk.

Measure 1/2 cup of the streusel crumbs and gently fold into the batter with the blueberries just until evenly distributed, being careful not to break up the streusel too much.

Using a cookie scoop or 1/4-cup measuring cup, scoop a scant 1/4 cup of the batter into each lined muffin cup. Top each with a generous sprinkle of streusel, pressing gently with fingers to adhere streusel to the top of the muffin batter.

Bake until lightly golden on top, about 25 to 28 minutes. Cool in muffing tin on a wire rack 10 minutes. Serve warm or at room temperature.

Reviews

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Reviews (3 reviews)

  • Vknit | 02/21/2022

    Very tasty only wish I had wild blueberries as opposed to the farm grown ones. The lemon zest is what makes this recipe. I too like the strudel on top, but it does fall off the muffins when you bite into them. Recommend plates, so it isn't all over the place. Again, I'd like to know exactly what size muffin pans they are. I got 18 2.5 inch muffins not 12. Suspect they may be using jumbo pans?

  • kscudjoe | 02/11/2022

    A refreshing remake of blueberry muffins. The extra effort to make the streusel to add into the muffin and to top it off was well worth the time. Lemon zest and a little nutmeg added the umami. My coffee clutch girlfriends are going to be pleased. And to the reviewer that rated this 1 star because the measurements were not in weight, tell me what magazine does that?

  • SatuWyvern | 02/06/2022

    I have been subscribed to your magazine since the beginning
    Why are there no measurements in weight?
    Is a cup of flour 4.5 ounces or 5 ounces. No method on how to know. Dip and sweep or spoon and level. Fine Cooking? Really?

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