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Blueberry-Almond Streusel Muffins

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“Fresh blueberries and almonds....what could be more divine? From Southern Living. Frozen blueberries can also be used for these muffins.”
READY IN:
35mins
YIELD:
16 muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oven to 400ºF.
  2. Combine 1/4 cup flour and 1/4 cup sugar in a medium bowl.
  3. Cut in 2 Tbs butter until mixture is crumbly, then stir in chopped almonds and set aside.
  4. Combine 2 cups flour, baking powder, salt, sugar, and lemon zest in a large bowl.
  5. Add the blueberries and toss gently to combine.
  6. Make a well in the center of the flour mixture.
  7. Combine the eggs, milk and 1/2 cup melted and cooled butter.
  8. Pour into the center of the well and stir just until dry ingredients are moistened.
  9. Spoon batter into greased muffin pans, filling 2/3 full.
  10. Sprinkle evenly with almond mixture.
  11. Bake for 15-20 min or until muffins are golden.
  12. Remove from pans immediately.

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