Blueberry Almond Muffins

Makes 12 large muffins

6 tablespoons butter, melted

1 cup sugar

2 eggs

1 cup plain yogurt

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

¼–½ teaspoon freshly grated nutmeg

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1–1 ½ cups fresh or frozen blueberries

For the streusel topping

½ cup brown sugar

6 tablespoons all-purpose flour

½ cup sliced or slivered almonds

½ teaspoon kosher salt

¼ teaspoon freshly grated nutmeg

¼ cup butter, melted

Heat your oven to 375ºF and line your muffin tin with paper liners.

In a large bowl, whisk together the butter, sugar, eggs, yogurt, vanilla extract, and almond extract until well combined. In a separate bowl, whisk the flour with the baking powder, nutmeg, and salt. Add the dry ingredients into the wet and mix just until almost combined. Add in the blueberries and gently mix just until evenly distributed.

If you have time, cover the bowl and set aside at room temperature for 1 hour or transfer to the fridge for up to overnight.

Make the streusel by stirring together the brown sugar, flour, almonds, salt, and nutmeg in a small bowl. Using your fingers, mix in the butter to make a clumpy streusel mixture.

Using two large spoons or a spring-loaded ice cream scoop, divide the batter between the paper liners and scatter each with some streusel.

Bake for 20 to 23 minutes or until golden brown and springy or a toothpick inserted into the centre comes out clean.

Allow to cool slightly before serving. Store cooled muffins in a resealable bag or container for up to 3 days.

Maple Butter

½ cup butter, room temperature

2–3 tablespoons maple syrup

Nutmeg, to taste

Salt, to taste

In a small bowl, beat together the butter, maple syrup, nutmeg, and salt to taste. Use immediately or store in the fridge for up to 2 weeks.