Ingredients
Scale
Topping
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 stick unsalted butter, melted
Muffins
- 3 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ stick unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 1 large egg, plus 2 large egg yolks
- 1 tablespoon vanilla bean paste
- 1 cup Almond Breeze Almondmilk Original
- 2 ½ heaping cups fresh blueberries
Instructions
- Preheat oven to 375 degrees F. Line a muffin tin with paper liners.
- Make the crumb topping. In a medium bowl, stir together flour, sugar, salt, and cinnamon. Add butter and stir until clumps of various sizes form. Set aside.
- Make the muffins. In a medium bowl, stir together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will also work. Beat in egg and egg yolks one at a time. Beat in vanilla bean paste until once again light and fluffy.
- Alternately add flour mixture and almond milk. You should do 3 additions of flour and 2 of milk. Stir just until the batter is mixed. Stir in fresh blueberries until well distributed.
- Using a regular sized ice cream scoop, scoop batter into the prepared muffin tins. Distribute crumb topping over muffins, pressing it into the batter gently.
- Bake for about 30 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs. Serve warm or cool completely. Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
Notes
Recipe adapted from Martha Stewart
- Prep Time: 20 minutes
- Cook Time: 30 minutes