One-Bowl Blueberry Almond Muffins
Blueberry almond muffins are easy to make and irresistibly tender. Packed with juicy berries and sprinkled with a sweet almond streusel topping, these are a sure hit for brunch or any guests — they get rave reviews every time!
As my good friends know, a Starbucks blueberry muffin is one of my “indulgence” foods. I try not to make them a habit, but they do call out to me from the bakery case.
And if I happen to roll into work with a latte and blueberry muffin in hand, you can bet it’s already been a day, and this is my way of compensating.
Emotional eating? Who, me!? Never. 😉
So, when I first stumbled upon Dorothy’s super popular recipe for Starbucks copycat blueberry muffins a few years ago, I was fated to try them. Her secret? A bit of vinegar mixed with baking soda in the batter gives these muffins the best light texture and crumb.
Do blueberries and almonds go together?
Over time I’ve adapted this further, so it’s not an exact copycat of the Starbucks version. Dare I say I love these muffins even more, because:
- They’re not so huge and such a calorie bomb.
- They combine two amazing flavors – blueberries and almond!
Blueberry and almond go so well together. And it’s very simple to add some slivered almonds to the streusel topping and swap half the vanilla for almond extract.
Something about the subtle nutty flavor and crunch makes these absolutely irresistible. I have made these for countless brunches and work functions, and they get rave reviews every time.
Quick and easy to make
As an added bonus, these are extremely simple to make. The batter comes together in just one bowl, and if you start with a vigorous whisk, you can do everything by hand – no need to lug out an electric mixer of any kind.
These are also a fantastic go-to any time you’re having overnight guests. Who wouldn’t feel extra cozy and welcome in your home with a little fresh coffee and one of these delicious muffins to get their day started?
Can you make muffins with frozen blueberries?
Yes! Be sure to defrost the berries first and drain any extra liquid before stirring them into the batter. Otherwise you may get soggy little pockets around the blueberries in the muffins — probably not what you’re going for!
That said, blueberries are one of my favorite fresh berries to keep on hand because they tend to be more available throughout the year and keep longer than many other types of berries.
How should you store blueberry muffins?
Good news – this is easy! These muffins take no special TLC; they’ll keep well at room temperature for at least 3 days after baking, even with the streusel on top.
Can you freeze muffins with streusel topping?
Another good news story! You can definitely freeze these muffins. I’ve done it for as much as two months with no problem.
- For best results, place muffins on a plate or sheet pan so they’re not touching, then put that whole plate in the freezer for about 30 minutes. This will “flash freeze” the muffins so they don’t stick together. After that, you can transfer them all together into a large freezer-safe bag, no need to individually wrap.
- When ready to eat, I recommend defrosting the muffins in the fridge overnight, then warming briefly in the oven or microwave right before serving.
And believe me, it’s a happy discovery to pull a batch of these out of the freezer!
More muffin recipes
- Lemon Zucchini Muffins with Olive Oil
- Caraway Irish Soda Bread Muffins
- Pumpkin Pecan Streusel Muffins
- Wholesome Zucchini Chocolate Chip Muffins
- Luscious Strawberry Banana Muffins
- Lemon Poppyseed Muffins
- Banana Chocolate Chip Muffins
If you try these, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
One-Bowl Blueberry Almond Muffins
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup slivered almonds
- pinch salt
- Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 10 regular-sized muffins.)
- To make the topping, melt butter in a small microwave-safe bowl. Add the flour, sugar, almonds, and salt, and stir with a fork to combine into a crumbly streusel. Set aside.
- Combine the egg, sugar, and oil in a large mixing bowl. Whisk vigorously for 30-45 seconds, until the mixture is thick and slightly frothy.
- Add vanilla and almond extracts, vinegar, baking soda, and salt. Whisk to combine.
- Add sour cream, whisk to combine, then gently stir in the flour. The batter will be thick and slightly lumpy. Gently stir in the blueberries.
- Divide batter evenly among muffin cups, filling each about 3/4 full, and sprinkle the streusel evenly over the top. Bake at 425 for 5 minutes, then, without opening the oven door, reduce the temperature to 350 and bake for another 12-14 minutes. When done, the muffins will be lightly golden on top and a toothpick inserted into the centers will come out clean.
- Let cool for about 10 minutes in the pan, then remove to a wire rack to cool completely.
- Storage: Muffins keep well at room temperature at least 2-3 days. I usually store them in an airtight container, leaving the zipper or lid slightly cracked, because they are very moist and this prevents any build-up of water droplets.
- Freezer: Yes, these can be frozen! For best results, place fully-cooled muffins on a plate or sheet pan so they’re not touching, then put that whole plate in the freezer for about 30 minutes. This will “flash freeze” the muffins so they don’t stick together. Then transfer them all together into a large freezer-safe bag; no need to individually wrap. Defrost in the fridge overnight, then warm briefly in the oven or microwave right before serving.
- Recipe: Adapted from Crazy for Crust.
This post was originally published October 23, 2018, and has been updated to include new photos and more helpful information about the recipe yield.