Blueberry Coffee Cake Muffins

• Vegetarian

• Produce

  • 1 1/4 cup Blueberries, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, packed dark
  • 1 tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 1 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Almonds

• Dairy

  • 10 tbsp Butter, unsalted
  • 3 tbsp Milk
  • 3/4 cup Sour cream

Found on blahnikbaker.com

Description

Ingredients

• ¼ cup sliced almonds, finely chopped
• ¼ cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon salt
• 10 tablespoons unsalted butter, softened
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup sour cream
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼ cup fresh blueberries
• 1 cup confectioners sugar
• 3 tablespoons milk
• ½ teaspoon vanilla extract

Directions

• 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 ¾ 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.