In so many ways, I feel like the last several months have rushed past without me even noticing it. There are still so many things I want to accomplish in our new home, so many things to do to prepare for the arrival of our girl, but every time I look up it seems like another 3 weeks have flown by and I haven’t done anything.
I spent a lot of time at home last week during my spring break, just relishing in our house. Thinking about flowers I wanted to plant in the backyard, pillows I want to purchase for our sofa…you know, the usual. But I also realized, I’ve been so caught up in the things I still want and need to do that I haven’t taken the time to really settle in and do the things that always made me happy in our last home. Like baking on a Saturday morning.
I get worn out pretty quickly these days (read: always out of breath), so I decided to go with something simple and perfect for the new season. This isn’t a traditional blueberry muffin, but I think it might become a tradition in our home. My husband actually declared that it was the best blueberry muffin he had ever had – which is a pretty bold statement. But truthfully, they are delicious! I keep cartons of blueberries in the fridge this time of year, so I already had all of the ingredients in the house and they took no time at all to whip up. They are the perfect comforting breakfast for your weekend…or any day really.
¼ cup sliced almonds, finely chopped
¼ cup packed dark brown sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
10 tablespoons unsalted butter, softened
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup sour cream
1 teaspoon vanilla extract
1 ¼ cup fresh blueberries
1 cup confectioners’ sugar
3 tablespoons milk
½ teaspoon vanilla extract
Preheat the oven to 350 degrees. Line a standard 12-cup muffin-tin with paper liners.
In a medium bowl, combine chopped almonds, brown sugar, and cinnamon. Mix well and set aside.
In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside. Add baking powder and baking soda to remaining flour mixture and stir to combine.
In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add ¾ cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout batter. Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble. Gently fold blueberries into batter.
Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk the confectioners’ sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.