Whole Wheat Blueberry Muffins with Almond Crumble

Whole Wheat Blueberry Muffins with Almond Crumble
17 Ingredients
  • ⅓ cup slivered almonds
  • ¼ cup all-purpose flour
  • ¼ cup packed dark brown sugar
  • pinch of salt
  • 3 Tbsp cold unsalted butter, cut into 6 pieces
  • 1 cup all-purpose flour, plus more for tossing blueberries
  • ¾ cup whole-wheat flour
  • 2 tsp baking powder
  • ¾ tsp salt
  • ½ cup slivered almonds
  • ½ cup sugar
  • ½ cup packed dark brown sugar
  • 8 Tbsp tablespoons unsalted butter (1 stick), melted
  • ½ cup whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 2 cup fresh blueberries (you could also use frozen if fresh aren't available, you don't need to thaw them)
Nutrition
327
16% daily value
12 servings
                                       
                                            vegetarian
     

Fat

24% 16

Saturated

37% 7

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

14% 43

Carbs (net)

- 40

Fiber

11% 3

Sugars

- 25

Sugars, added

- 22

Protein

11% 6

Cholesterol

20% 60

Sodium

10% 250

Calcium

11% 114

Magnesium

10% 39

Potassium

5% 162

Iron

9% 2

Zinc

5% 1

Phosphorus

26% 185

Vitamin A

12% 107

Vitamin C

4% 2

Thiamin (B1)

12% 0

Riboflavin (B2)

14% 0

Niacin (B3)

8% 2

Vitamin B6

4% 0

Folate equivalent (total)

13% 51

Folate (food)

- 17

Folic acid

- 20

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

13% 3

Vitamin K

7% 6
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