Friday, October 16, 2009

BLUEBERRY MUFFINS WITH ALMOND CRUMB TOPPING

015

Blueberry season was over too soon, again. But I was wishing for blueberry muffins. Frozen berries do not make the best muffins, but I decided to go ahead any way. I rinsed them with cold water and blotted them dry with paper towels, helping them not to bleed. 016

These muffins are tender, moist and full of blueberries. My fave yogurt,Stonyfield Farm, provided a lot of the moistness, and some grated apple did the rest. (The apple is undetectable in the finished muffin.) The almond crumb topping is a nice complement to the blueberry flavor, and all in all, this is a great muffin recipe for frozen berries that would be even better with fresh.004

Be sure to check out my other blueberry muffin recipes. Just go to the category list on the right side of this blog. Go to Muffins -- Blueberry. You'll find 5 recipes in all, including two that are rated 10 out of 10. Or do it the easy way: just type in "blueberry muffins" in the search box in the upper left of this blog. All five recipes will come up.

Blueberry Muffins with Almond Crumb Topping
Source: Judy’s Kitchen
Rating: 8.5 out of 10
Printable Recipe

INGREDIENTS:
Topping: 1/3 cup slivered almonds
1/3 cup brown sugar
1/2 cup white whole wheat flour (or all-purpose)
1/4 tsp. baking powder
1/4 tsp. cinnamon (optional)
4 Tbsp. butter, melted

Muffin: 2 cups blueberries, frozen or fresh
1 cup grated raw apple (I used Ginger Gold, but any apple will do)
1 cup white whole wheat flour + 1 cup all purpose flour (or 2 cups all-purpose)
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. sea salt
1 tsp. lemon or lime zest (optional)
1 cup low-fat vanilla yogurt (I used Stonyfield Farm)
1 extra-large egg (or large)
6 Tbsp. butter, melted (or oil)

Make topping: In work bowl of food processor, or mini-food processor, process the almonds and sugar till the almonds are finely ground. Add the flour, baking powder and cinnamon and process again till combined. Add the butter and process till combined. Set aside.

Heat the oven to 425F. Spray a 12-cup muffin pan with non-stick cooking spray; set aside.

If berries are frozen, rinse them in a colander or sieve with cold water and let them drain; then blot them dry with paper towels, leaving them wrapped in the paper towels. Blot the apple in paper towels also.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and zest (if using). In a large bowl, whisk together the yogurt, egg and butter till well combined. Add the blueberries and apple to the dry ingredients, tossing till the fruit is well coated. Add all at once to the wet ingredients and stir lightly with a spoon or spatula till combined, being careful to not over mix.

Fill muffin cups with about 1/4 cup of batter and spoon topping over each, pressing topping down slightly. Place pan in oven and immediately reduce heat to 350F. Bake 18-22 minutes or till muffins test done when a toothpick is inserted in center. Cool on wire racks. (Even if you are using frozen berries, you can still refreeze these.)
011

012

16 comments:

♡u8mypinkc00kies♡ said...

wow... i ❤ it!!

reminds me of my fave Blueberry Crumble Muffin from Cedele Bakeshop in Singapore!!

Trish said...

Purfect! Wanted to make muffins for the hubby and I this weekend....this will fit the bill!

teresa said...

these look so good! delicious!

Barbara Bakes said...

It really does sounds like a perfect blueberry muffin!

Fresh Local and Best said...

Stonyfield is my favorite yogurt too! I've made yogurt at home with comprehensive array of starter yogurts and Stonyfield has consistently yielded the best results. Plus they have 6 different cultures, which is great if you are looking for a yogurt full of healthy probiotics!

Fresh Local and Best said...

Stonyfield is my favorite yogurt too! I've made yogurt at home with comprehensive array of starter yogurts and Stonyfield has consistently yielded the best results. Plus they have 6 different cultures, which is great if you are looking for a yogurt full of healthy probiotics!

darnold23 said...

Judy,
Good question which I should clarify. She uses sweetened flaked coconut. Freshly grated would, of course, be awesome! My grandmother would never have cooked with anything other than freshly grated. Me...I'm okay with fresh frozen as well as the bagged flaked coconut. I really like the frozen variety for my coconut cake. Thanks for the blueberry muffin recipe. They are my favorite muffin.

Coleen's Recipes said...

Oh man, thata first photo is a winner!!!

biz319 said...

These look amazing Judy!! Love the topping the most though!

Kerstin said...

I love how you lightened these up, they look fabulous! I'm a big fan of the almonds in the topping too!

Sophie said...

MMMMMMMMM,...you are defenetly the baker of excellent muffins amongst us!!

These look so scrumptious & fabulous!!

I would like to savour at least 3 of them..oooh yes!!!

My Carolina Kitchen said...

I agree with the others. I love the topping too. I also really like blueberry muffins and yours look delicious.

It's Pink Saturday. Please drop by my kitchen when you get a chance, I have an award for you.
Sam

Queen B. said...

IT'S A MUFFIN WEEKEND !!!!!!!!!!!!!YAHOOOOOOOOOO!

velva said...

Wow! I still have 10lbs of fresh frozen blueberries. I will be saving this recipe. Yum!

Juliana said...

Wow, these muffins looks so yummie and the almond topping is a great addition to it. Nice pictures!

Susan said...

JUDY YOU MAKE THE MOST AWESOME MUFFINS!Im coming to your house for breakfast!