Blueberry Muffins with Almond Crumble

fluffy blueberry muffins topped with almond crumble

Prep Time 15 min

Cook Time 35 min

Servings 8 big muffins or 12-14 regular muffins

Ingredients

Almond Crumble

35g granulated sugar
35g almond flour
35g all-purpose flour
35g cold semi-salted butter

Muffins

125g semi-salted butter
185g semi-thick light cream
300g all-purpose flour
10g baking powder
2 eggs
150g granulated sugar
200g blueberries (fresh or frozen)

Utensils

Muffin molds
Muffin liners
Mixing bowls
Whisk
Rubber spatula
Perforated baking tray
Cooling rack
Small saucepan (for melting butter)
Oven

Instructions

Preparation Steps

Almond Crumble:

Work with your fingers the cold diced butter with almond flour, sugar, and flour until you get a crumble texture. store in the refrigerator.

Muffins:

Preheat oven to 180°C fan-assisted. Place muffin mold on a perforated tray and line with muffin cases.
Melt butter in a saucepan or microwave and let cool.
In one bowl, mix all dry ingredients: sugar, flour, and baking powder.
In a larger bowl, beat eggs and add cream while mixing. Add the cooled melted butter and mix again.
Gradually pour the dry ingredients into the wet mixture while stirring. Ensure the batter is homogeneous.
Gently fold in blueberries without crushing them (frozen berries will color the batter slightly).

NOTE: if using frozen berries, soak them in water to heat them up and remove the ice that would sog your batter, then gently let them dry a little on paper towels.

Fill muffin cases to 2/3 height for regular muffins or to full high for big muffins and sprinkle crumble on top.
Bake:
- Big muffins: 35 minutes
- Regular muffins: 20 minutes
Remove from oven, let the muffins cool for about 10-20 minutes before removing them from your mold.