Blueberry Almond Muffins / by Anthony Michael Contrino

Now that the dead of winter is upon us, I figured you could use a recipe to help warm your insides.  This recipe is an adaption of the very first recipe I ever wrote, blueberry muffins.  After coming across it, I decided to see what my high-school-aged self had concocted - and was pleasantly surprised.  While the recipe stood on its own, I decided to add some crumbled almonds to the topping, as well as some almond flour and extract into the batter.  Enjoy.

 

For the crumb topping:

1/2 cup sugar

1/3 cup all-purpose flour

1-1/2 teaspoon cinnamon

1/4 cup sliced almonds, toasted, cooled and crumbled

4 tablespoons unsalted butter, melted

 

For the batter:

1 cup all-purpose flour

1/2 cup almond flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 large egg

1/3 cup milk (approximately)

1/2 teaspoon almond extract

1 cup fresh blueberries

Make the topping.  In a medium-sized bowl, combine the sugar, flour, cinnamon and almonds.  Stir to combine.  Add the melted butter and stir until it is absorbed into the dry ingredients.  The finished product will be pasty.  Allow the butter to cool completely so that the mixture hardens.  Use your hands to break the mixture into large crumbs.  Set aside.

Preheat the oven to 375 degrees.  Line a standard cupcake pan with liners or well-grease the cavities.  

Make the batter.  In a large bowl, add the flour, almond flour, sugar, salt and baking powder; stir to combine.

In a 2-cup measuring cup, add the milk and egg.  Add enough milk to reach the 1-cup mark, about 1/3 cup.  Whisk with a fork to combine.  Add the almond extract, stir.  

Add the wet ingredients to the dry ingredients and gently mix to combine using a rubber spatula.  Add the blueberries and fold to incorporate them evenly into the batter.  Scoop the batter into the mold, filling almost all the way to the top.  Top the batter generously with the crumble.  

Bake until a cake-tester comes out clean when inserted into the center of the muffin, about 16 minutes.  Allow the muffins to cool in the pan for 10 minutes before carefully removing them from the pan.  Serve warm or at room temperature.  Wrap cooled muffins in an airtight container for up to 3 days.