Ingredients

• ⅔ cup Unbleached White All-Purpose Flour (80 g)
• ½ cup Almond Flour (48 g)
• ¼ cup Brown Sugar, packed (56 g)
• 1 tsp Salt
• ¼ cup Butter, cold, cubed (60 g)
• ¼ cup Sliced Almonds (35 g)

• 1 ¾ cups Unbleached White All-Purpose Flour (230 g)
• ¾ cup Almond Flour (70 g)
• 1 Tbsp + 1 tsp Baking Powder
• 1 tsp Salt
• 2 Tbsp Organic Chia Seeds
• ¾ cup Granulated Sugar (135 g)
• 1 Egg
• 1 cup Whole Milk (238 g)
• 1 tsp Almond Extract
• 8 Tbsp Butter, melted (113 g)
• 1 ½ cups Blackberries, frozen

Instructions

1. Preheat oven to 350°F and line a muffin pan with paper or silicone muffin liners.

1. In a bowl, mix together flour, almond flour, brown sugar and salt. Toss in cold cubed butter.
2. Using either your fingers or a pastry blender, rub butter into the dry ingredients until the mixture resembles coarse crumbs and no dusty dry bits of flour remain.
3. Add sliced almonds and mix until they are mostly incorporated with the streusel.
4. Set aside until ready to top the muffins. Alternately, you can make the streusel up to a month ahead of time and keep it in the freezer. You can use it straight from the freezer when you’re ready to top the muffins.

1. In a mixing bowl, whisk together flour, almond flour, baking powder, salt, chia seeds and sugar and set aside.
2. In a separate bowl, whisk together egg, milk, almond extract and melted butter.
3. Whisk the wet ingredients into the dry mixture until just incorporated, taking care to not over mix.
4. Fold in the frozen berries and evenly divide the batter amongst the muffin tins.
5. Top with streusel. For standard size muffins, bake for 25–30 minutes, for jumbo bake for 35–40 minutes, until the muffins spring back to the touch and a cake tester comes out clean.