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Whole-Wheat-and-Almond Blueberry Muffins with Streusel Topping Recipe


Whole-Wheat-and-Almond Blueberry Muffins with Streusel Topping Recipe Recipe

Ingredients:
  • 1/3 cup slivered almonds (about 1 1/2 ounces)
  • 1/4 cup all-purpose flour
  • 1/4 cup packed dark brown sugar
  • 1/8 teaspoon fine salt
  • 3 tablespoons cold unsalted butter , cut into 6 pieces
  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine salt
  • 1/2 cup slivered almonds (about 2 1/2 ounces)
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan if needed
  • 1/2 cup whole milk , at room temperature
  • 2 large eggs , at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries (about 11 ounces; no need to thaw frozen berries)
Directions:
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