You’re going to need a few bowls for this recipe, but the clean up is easy (nothing is particularly sticky or hard to wash).
- ½ cup (63 grams) all-purpose flour
- ½ cup (110 grams) brown sugar
- 40 grams (⅓ cup) almond flour
- 1 teaspoon vanilla
- ⅛ teaspoon sea salt
- ½ stick (4 tablespoons/56 grams) unsalted butter
- 2 cups (250 grams) all purpose flour + an extra teaspoon or 2 for the blueberries
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 6 tablespoons (84 grams) unsalted butter softened or at room temp
- 1 cup (200 grams) sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups (10 ½ oz/300 grams) blueberries
- ¾ cup (14 grams) plain Greek yogurt
- ¼ cup milk
- Butter or cooking spray to grease the muffin pan
- Preheat oven to 220C/430F. See Update in step 7, and wait for the rest period to preheat your oven.
- Grease the top and cups of muffin tin and place liners in. Update: A friend gave me these liners called tulip liners (this is what they look like: https://www.amazon.co.uk/Cupcake-Natural-Grease-Proof-Wrappers-Birthday/dp/B07S9W5RT8/ref=sr_1_3?dchild=1&keywords=tulip+liners&qid=1618395811&s=kitchen&sr=1-3). If you use the tulip liners, you do not need to grease the muffin tin. I also liked that I could fill the liners on my kitchen scale which ensures the exact same size muffins. I used about 80-85 grams of batter per muffin which yielded 14 muffins.
- Topping: Place all topping ingredients together in a medium bowl. With clean hands, mix until well combined and you can form little clumps when you squeeze bits together. Set aside.
- Muffin: Place ½ the blueberries in a bowl and mash them with the back of a fork. In a separate bowl, mix the remaining (non mashed) blueberries with a teaspoon or 2 of flour until they are lightly coated in flour. Set aside.
- Combine the yogurt and milk together in a small bowl or right in a measuring cup and stir until the mixture is smooth.
- In a large bowl, mix the butter and sugar together until light and fluffy (about 3-4 minutes). Add in eggs, vanilla, and yogurt/milk mixture. Fold in dry ingredients. Do not over fold/mix. If you do you’ll get tough muffins. The batter should be sort of lumpy and can have little pockets of unmixed dry ingredients. Fold in the mashed and whole blueberries.
- Update: I was noticing that the second batch of muffins I baked had a better rise. So preheat your oven to 220C/430F now. And after you’ve prepared your batter, let it sit or “rest” for about 20-25 minutes. After the rest period, fill standard muffin liners to the top. Or, if you’re using tulip liners, fill about ⅔ (80-84 grams of batter). Press about 1 tablespoon of topping onto each.
- Place the muffin tin in the oven and cook for 10 minutes at 220C/430F then turn the heat down to 175C/350F degrees and cook for another 15 minutes until a toothpick inserted comes out clean.
- Remove from the oven and let the muffins cool in the pan for about 10 minutes. Remove from the muffin tin and place on a cooling rack. Consume within about 2 days or freeze.