3 tablespoons cold unsalted butter, cut into 6 pieces
For the muffins:
1 cup all-purpose flour
3/4 cupwhole-wheat flour
2 teaspoonsbaking 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 teaspoonvanilla extract
2 cups fresh or frozen blueberries (about 11 ounces; no need to thaw frozen berries)
Don’t be afraid of the whole-wheat flour in these muffins: It just gives them a little nutty flavor and extra texture. They’re still light and fluffy, with just the right amount of blueberries. Grinding up almonds in a food processor and mixing them into the batter gives these muffins even more texture without making them heavy. They’re topped off with more almonds in a crunchy and not-too-sweet streusel, for a tasty complement to your morning coffee or tea.
1Place the almonds in a food processor fitted with a blade attachment and pulse until coarsely chopped, about 15 (1-second) pulses.
2Whisk the flour, sugar, and salt in a medium bowl until combined. Add the butter and, using a pastry blender or your fingers, cut it into the flour mixture until it’s in pea-size pieces or smaller, about 4 minutes.
3Add the chopped almonds to the butter mixture and toss with your fingers to combine. Set the food processor aside (there’s no need to clean it). Squeeze clumps of the almond-butter mixture between your fingers to form irregularly shaped pieces about the size of kidney beans. Cover and place in the refrigerator until ready to use.
For the muffins:
1Heat the oven to 375°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set the pan aside.
2Whisk the flours, baking powder, and salt together in a large bowl to break up any lumps and aerate the mixture; set aside.
3Place the almonds and sugars in the food processor and pulse until they resemble the texture of medium-ground cornmeal, about 30 (1-second) pulses. Transfer to a medium bowl. Add the melted butter, milk, eggs, and vanilla and whisk until evenly combined.
4Add the butter-sugar mixture and the blueberries to the reserved flour mixture and stir until just evenly mixed, about 30 strokes. (A few lumps will remain, but don’t overmix—the batter will be thick but the ingredients should be evenly incorporated.)
5Divide the batter among the muffin wells (the wells will be very full). Evenly sprinkle all of the reserved streusel topping over the muffins. Bake until a toothpick inserted in the center comes out clean and the streusel is golden brown, about 22 to 25 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve warm or at room temperature.