Description
This is one of the best muffins. They melt in your mouth and my son just loves them.
Ingredients
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon grated nutmeg
- ¼ cup white sugar
- 6 tablespoons butter, melted
- 1 egg
- 1 cup low-fat yogurt
- 1 tablespoon vanilla extract
- 1 cup blueberries
- ½ cup all-purpose flour
- ¼ cup white sugar
- ¼ cup chopped almonds
- ¼ cup butter
- ½ teaspoon almond extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 2 cups flour
- baking powder
- baking soda
- nutmeg
- and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter
- egg
- yogurt
- and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
- Whisk together 1/2 cup flour
- 1/4 cup sugar
- and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
- Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean
- about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 12