Enjoy a batch of Blueberry Almond Coffee Cake Muffins fresh out of the oven. A coffee cake muffin is filled with fresh blueberries and drizzled with sugar glaze!
Today, I am celebrating my friend Zainab at Blahnik Baker by sharing these Blueberry Almond Coffee Cake Muffins with you. Zainab welcomed her sweet baby boy, Elliott, to the world a little over one month ago. While she loves baking and sharing delectable recipes with us, as a new mom she has her hands full. But all new moms appreciate good food and these blueberry muffins are the perfect treat.
I love bakery style muffins but I love them even more when I can make them at home. Bake a batch to share with your friends and family. They are warm, comforting and have the perfect texture. The coffee cake muffin, fresh blueberries, almond crumble and sweet glaze combine to create a muffin that you will want to make over and over again.
I use the same basic recipe that I use in standard Coffee Cake Muffins and the popular Apple Coffee Cake Muffins. A simple coffee cake is filled with fresh blueberries and topped with almond crumble. I finish them with a sugar glaze. The result is a fresh bakery style muffin that everyone will love.
Blueberry Almond Coffee Cake Muffins
- 1/4 cup sliced almonds, finely chopped
- 1/4 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 10 tablespoons unsalted butter, softened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup fresh blueberries
- 1 cup confectioners' sugar
- 3 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees. Line a standard 12-cup muffin-tin with paper liners.
- In a medium bowl, combine chopped almonds, brown sugar, and cinnamon. Mix well and set aside.
- In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside. Add baking powder and baking soda to remaining flour mixture and stir to combine.
- In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add 3/4 cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout batter. Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble. Gently fold blueberries into batter.
- Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.
- Recipe originally created for A Classic Twist.