Blueberry Bakewell Muffins | In the Kitchen with Chetna Makan
These moist and delightful muffins from Chetna get a subtle nutty lift from the use of almond flour. The crunchy almond streusel plus the sweet jam inside create a winning combination. GET THE RECIPE ►► https://f52.co/3JkZBp5
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PREP TIME: 30 minutes
COOK TIME: 25 minutes
MAKES: 14 muffins
INGREDIENTS
Muffins
113 grams (½ cup/1 stick) unsalted butter, softened
100 grams (½ cup) granulated sugar
50 grams (¼ packed cup) light brown sugar
2 large eggs, at room temperature
142 grams (½ cup plus 2 tablespoons) sour cream, at room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
200 grams (1 ⅔ cups) all-purpose flour
32 grams (scant ⅓ cup) almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch table salt
120 grams (¾ cup) blueberries, fresh or frozen
2 tablespoons plus 1 teaspoon blueberry or raspberry jam
Almond Topping
50 grams (¼ packed cup) light brown sugar
15 grams (2 tablespoons) all-purpose flour
12 grams (2 tablespoons) almond flour
21 grams (1 ½ tablespoons) unsalted butter, cold and cut into small cubes
16 grams (3 tablespoons) sliced almonds
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