When you are feeding 6 hungry people you discover simple options to add to meals and lunch boxes. Until recently, I made school lunches every day for the kids and Tom and I shared breakfast duty, cooking hot meals at least 4 mornings a week. We had a routine and a meal plan that included pancakes, egg burritos, waffles, bacon and eggs on toast … and muffins.
Over the years I have made poppy seed, banana, jam-filled, corn, whole-grain and, of course, blueberry muffins regularly. I change most recipes I find, always seeking a tastier, healthier option and I found the basis of this recipe on OMG Chocolate Desserts. I am still figuring out ways to make them heartier – please let me know in the comments if you have a suggestion 🙂 but I wanted to share the recipe and the great photo to get myself back into blogging!!
I choose to make these “mega” muffins and they are huge; one is certainly more than enough to fill me. Hope you love the flavor and texture of them as much as we do.
Blueberry Muffins With Almond Crumb Topping
For 12 Mega Blueberry Muffins:
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 3 large eggs
- 2/3 cup granulated sugar
- 1 1/2 cup plain yogurt (I like Faye)
- 1/4 cup canola oil
- 1/2 cup coconut oil (solid, at room temperature)
- 1 1/2 teaspoon vanilla extract
- 3 cups blueberries-fresh or frozen(thawed)-divided (half goes in the batter the rest for topping)
- 1-2 tablespoon flour
- 1/3 cup dried blueberries
- For Crumb Topping:
- 1 cup all-purpose flour
- 1 cup almond meal (ground almonds)
- ⅔ cup granulated sugar
- 1 stick salted butter-melted
- 1 teaspoon cinnamon
- Preheat oven to 400F degrees and prepare 2 mega muffin pans.
- To make the crumb topping, whisk together flour, almond meal, sugar and cinnamon, add melted butter and stir with a fork (or fingers) until crumbly and set aside.
- To make the muffins, in a large bowl stir together flour, baking powder, salt and dried blueberries and set aside.
- In a medium bowl, beat the coconut oil with granulated sugar until light and fluffy. Add in eggs and combine well. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow)
- Fold wet ingredients into dry ingredients and mix everything together by hand. (I like to use a strong spatula.)
- In a small bowl sprinkle 1 1/2 cup blueberries with 1-2 tablespoon flour and toss until all blueberries are coated with thin layer of flour and then fold them gently into the batter.
- Spoon batter into prepared muffin tins, filling about 1/2 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
- Place them in the oven and bake about 28-35 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.