Blueberry Coffee Cake Muffins

Today, Ashley from Spoonful of Flavor is here to change our breakfast lives. I mean look at these blueberry coffee cake muffins? Their purpose in life is to rock our worlds!!

Blueberry Coffee Cake Muffins

INGREDIENTS
  1.  ¼ cup sliced almonds, finely chopped
  2.  ¼ cup packed dark brown sugar
  3.  1 teaspoon ground cinnamon
  4.  2 cups all-purpose flour
  5.  1 cup granulated sugar
  6.  1 teaspoon salt
  7.  10 tablespoons unsalted butter, softened
  8.  1 ½ teaspoons baking powder
  9.  ½ teaspoon baking soda
  10.  ¾ cup sour cream
  11.  1 large egg
  12.  1 teaspoon vanilla extract
  13.  1 ¼ cup fresh blueberries
  14.  1 cup confectioners' sugar
  15.  3 tablespoons milk
  16.  1/2 teaspoon pure vanilla extract

INSTRUCTIONS
  • 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 3/4 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.