Directions

Bakery Style Blueberry Muffin Batter

1. Preheat the oven to 325 F and line a 12 cup muffin pan with the parchment muffin cup papers. Toss the blueberries with the 1 tablespoon all purpose flour in a small bowl, and leave in the fridge or freezer.

2. Place the remaining all purpose flour, cake flour, baking powder, salt and baking soda in a medium bowl and whisk together.

3. In a small glass measuring cup, combine the milk and lemon juice. Mix well and reserve for later use. This creates a diy buttermilk mixture.

4. In a large bowl, place the butter and beat on medium-low speed to cream, until the consistency looks like mayo.

5. Add the sugar and beat on medium-low speed for about 1 - 2 minutes or until the mixture is fluffy. Scrape down the sides and bottom of the bowl. Add the molasses and mix on low speed for about 30 seconds, until fully combined.

6. Scrape down the sides and bottom of the bowl. Add the eggs and vanilla extract and beat on low speed for about 30 seconds.

7. Add half the flour mixture and beat on low speed for about 15 seconds, or until combined. Add half the milk mixture and beat for another 15 seconds to combine. Scrape down the sides and bottom of the bowl. Repeat with the remaining dry ingredients, followed by the milk mixture.

8. Stir the blueberries into the batter and scoop the batter evenly into the muffin papers, stopping about 1/4 inch from the top. The batter will be a bit cold from the frozen blueberries so an ice cream scooper works wonders to evenly scoop. Sprinkle about 2 tablespoons of the streusel on top of each muffin (see below for instructions).

9. Place the muffin pan in the oven and bake for 35 to 40 minutes or until the topping is golden brown or until a toothpick inserted in the center comes out clean. Set the pan on a cooling rack for 5 minutes and then remove muffins from the pan to cool completely on the rack.

10. The muffins are best the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days or in the fridge. Can be frozen and thawed for up to l week.

Make the Streusel Topping

1. Combine the almond flour, brown sugar and salt in a medium bowl ( I used the original flour bowl for less dishes). Whisk to break up any lumps.

2. Add the butter and toss to evenly coat all pieces. Use a fork and break the butter into pieces no larger than 1/4 inch. You want a coarse texture once butter is combined into almond flour mixture. Do not overwork the mixture as you want it to look like a crumb.

3. Use the streusel while it is cold and top with muffins with desired amount! This step can be done before starting muffin batter but leaving it in the fridge until ready to top.

4. If you have leftovers transfer to an airtight container. Keep in the fridge for up to 2 days or freeze for up to I month.