Photo: Diliara Garifullina
Whole-Wheat-and-Almond Blueberry Muffins with Streusel Topping Recipe
17 ingredients
1 hr
12 muffins
openrecipes
A blueberry muffin recipe made with whole-wheat flour, almonds, and a nutty streusel topping—perfect for breakfast or brunch.
Estimated Nutrition (whole recipe, rough)
936
Calories
29g
Protein
27g
Fat
142g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup slivered almonds (about 1 1/2 ounces)
- 1/4 cup all-purpose flour
- 1/4 cup packed dark brown sugar
- 1/8 teaspoon fine salt
- 3 tablespoons cold unsalted butter , cut into 6 pieces
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine salt
- 1/2 cup slivered almonds (about 2 1/2 ounces)
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan if needed
- 1/2 cup whole milk , at room temperature
- 2 large eggs , at room temperature
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (about 11 ounces; no need to thaw frozen berries)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes