BLUEBERRY MUFFINS WITH ALMOND STREUSEL TOPPING Makes 12 muffins
2 cups all-purpose flour 2/3 cup sugar ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon fine sea salt 1 cup buttermilk 2 large eggs 5 tablespoons unsalted butter, melted and cooled ½ teaspoon pure vanilla extract ¼ teaspoon almond extract 1 ½ cups fresh or frozen blueberries
Almond Streusel ¼ cup all-purpose flour 2 tablespoons sugar 2 tablespoons unsalted butter, at room temperature 1/3 cup sliced almonds
PREHEAT OVEN TO 400 DEGREES F. Butter and flour 12 standard muffin cups or line them with paper liners. Butter the top of the muffin pan.
In a bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, vanilla, and almond extract, if using. Pour the buttermilk mixture over the flour mixture and stir together just until combined. Fold in the blueberries. Divide the batter evenly among the muffin cups.
To make the streusel, in a small bowl, combine the flour, sugar, and butter. Using your fingers, work the ingredients together just until combined. Work in the almonds. Press together into a ball, and then separate with your fingers into coarse crumbs. Sprinkle the almond streusel evenly over the tops of the muffins.
Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out almost clean, 20-25 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes, then turn out onto the rack. Serve warm or at room temperature.