Ani's Kitchen Stories

These irresistible bakery style Blueberry muffins are of nutty flavour, moist, soft and with delicious juicy blueberries that are just perfect for afternoon tea, snack or even breakfast. And one muffin is definitely not enough, you’ll ask for more.

I often make these muffins for my child’s after school snacks and we also have it in our breakfast. These gorgeous muffins are a crowd pleaser. The juicy blueberries with the vanilla & cinnamon flavour along with the almond meal and the buttery crumb topping are simply delicious and could be one of your most favourite bakes. It’s my favourite of course!

For these healthy bakery style muffins, all we need is:

Almond meal: For the nutty texture and extra taste & flavour.

All purpose flour: The base of the muffin along with almond meal.

Brown Sugar: To keep the muffins soft & moist and not overly sweet.

Unsalted Butter: For the flavour.

Vegetable Oil: To make the muffin stay moist for longer.

Eggs: To add structure and texture.

Vanilla Extract & Cinnamon Powder: Flavouring agent.

Baking powder and Baking Soda: Leaving agents for the muffins to bake properly.

Curd/Yogurt: Helps to retain moisture and activate the leavening agents.

Blueberries: The star ingredient. Fresh or frozen both can be used.

While Crumb topping is what makes this blueberries stand out in taste and texture. You’ll get the buttery taste & texture along with the delicious brown sugar in every bite of these muffins.

Ingredients: (A small batch of 6 muffins)

• 1/2 cup almond meal

• 1/2 cup all purpose flour

• 50 gms softened unsalted butter

• 1/2 cup brown sugar

• 3 tbsp vegetable oil

• 2 eggs

• 2 tbsp curd/yoghurt

• 1 tsp vanilla extract

• 1/2 tsp cinnamon powder

• 1/4 tsp baking soda

• 1/2 tsp baking powder

• 1/2 cup of blueberries

• Pinch of salt

Ingredients for Crumble Topping:

• 1 tbsp butter

• 3 tbsp all purpose flour

• 1 tbsp brown sugar

• Few drops of Vanilla extract

Method:

For the crumble topping, in a bowl mix butter, brown sugar, flour and vanilla. Combine all the ingredients with a spoon until crumbs start to form. Keep aside.

In a separate bowl whisk Butter then add the eggs one at a time and whisk again. Add the oil & vanilla extract and whisk further. Now add the brown sugar and whisk it for least 2 to 3 minutes until the sugar is fully dissolved. Add in the curd and give a final whisk.

In the same bowl sieve the almond flour, all purpose flour, baking powder & soda, cinnamon powder and salt. Now combine the dry ingredients in the wet mixture with a rubber spatula. Do not over mix it. Add in the flour dusted blueberries ( flour dusted blueberries doesn’t sink in the bottom of the pan) Fold it well.

Spoon the batter into the muffin tins with a muffin liner. Let it rest for 10 mins. In the meantime, preheat the oven to 170 degree Celsius for 10 mins.

Before baking the muffins, sprinkle the crumb toppings on the top of the batter. Bake it until crumb topping is a bit golden and a toothpick comes out just clean. It will take 20 to 25 mins to bake. When done, rest in the pan for about 5 minutes before removing it to a cooling rack. These muffins are best eaten on the day it is made. The crumbs texture won’t be the same the next day, the muffins will be as delicious as it is though! If not eaten on the same day, I prefer leaving the muffins uncovered to get the best of the crumbs. Enjoy!

Notes: If there’s any leftover crumb toppings, store it in an airtight jar in a refrigerator and use it as a crumb topping for any cakes or cookies. Best used within 3 to 4 days.