Blueberry Almond Streusel Muffins


For Streusel:

60g all-purpose flour 

100g sugar

30g chopped almonds

½ teaspoon almond extract

5 tablespoons cold unsalted butter, cut into cubes

For Muffins:

240g all-purpose flour

100g sugar

2 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon cardamom

½ teaspoon fine sea salt

280g FAGE Total, FAGE Total 2% or FAGE Total 0%

6 tablespoons unsalted butter, melted

2 eggs

1 teaspoon vanilla

150g blueberries

  1. Preheat oven to Gas Mark 5. Line a standard 12-cup muffin tin with paper liners or spray with cooking spray.
  2. Streusel: In a medium bowl, whisk to combine flour and sugar. Stir in almonds and extract. Using fingertips, rub butter into almond mixture to form medium clumps. Refrigerate until ready to use.
  3. Muffins: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, cardamom and salt. In a separate medium bowl, whisk together Yoghurt with 83ml water. Stir in butter, eggs, and vanilla.
  4. Fold flour mixture into wet ingredients, then fold in blueberries. Divide batter between muffin cups, top with streusel and bake until golden brown and a toothpick inserted into 1 or 2 of the muffins comes out clean, about 25 minutes. Remove from oven and let muffins cool for 10 minutes in the pan before serving.
  5. Store any leftovers refrigerated in an airtight container for up to 5 days.