Blueberry Almond Streusel Muffins

Blueberry Almond Streusel Muffins

Put the good in good morning


For Streusel:

½ cup all-purpose flour

½ cup sugar

⅓ cup chopped almonds

½ tsp almond extract

5 tbsp cold unsalted butter, cut into cubes

For Muffins:

2 cups all-purpose flour

½ cup sugar

2 tsp baking powder

1 tsp cinnamon

1 tsp cardamom

½ tsp fine sea salt

1 cup FAGE Total 5%, 2%, or 0%

6 tbsp unsalted butter, melted

2 eggs

1 tsp vanilla

2 cups fresh or frozen blueberries

  1. Preheat oven to 375℉. Line a standard 12-cup muffin tin with paper liners or spray with cooking spray.
  2. Streusel: In a medium bowl, whisk to combine flour and sugar. Stir in almonds and extract. Using fingertips, rub butter into almond mixture to form medium clumps. Refrigerate until ready to use.
  3. Muffins: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, cardamom and salt. In a separate medium bowl, whisk together yogurt with ⅓ cup water. Stir in butter, eggs, and vanilla.
  4. Fold flour mixture into wet ingredients, then fold in blueberries. Divide batter between muffin cups, top with streusel and bake until golden brown and a toothpick inserted into 1 or 2 of the muffins comes out clean, about 25 minutes. Remove from oven and let muffins cool for 10 minutes in the pan before serving.
  5. Store any leftovers refrigerated in an airtight container for up to 5 days.
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