Fresh berries + chai spice give these muffins a delicious and unique flavor.
So this post is about 4 days late. How rude of me to sit on this muffin recipe for SO LONG without sharing it! My apologies.
My summery fruit obsession continues, once again, in the form of a muffin.
How can you blame me? I am trying to squeeze every last drop out of summer before dreaded September hits and things get real. As in holy cow it’s September. Leaves changing color, school’s back in session, pumpkin everything starts appearing on pinterest.
For me, September means something different….1 month till my due date! Time to start wrapping things up at work. The little munchkin will be arriving. Soon. Gulp!
So…for now, it is August, and therefore still summer. So let’s enjoy it!
For these muffins, I was torn between two different types of fruit. I was so amazed at how delicious strawberries tasted in my strawberry and cream cheese muffins. But then again, how can you go wrong with classic blueberry? Well, instead of choosing between these two, I made a double batch with half blueberry and half strawberry.
And then, because I’m a chai addict (see here), I added chai spice to the muffin batter.
And then, because I seem to always need something crunchy, be it in baking or on a salad, I couldn’t help myself. I added a crunchy toasted almond streusel on top of these babies.
Why to love these muffins….let me count the ways….
1) they are so easy to make. 15 minute prep time. One bowl for the batter. No mixer required.
2) they smell like heaven. Aka: Chai. You will make your neighbors jealous.
3) they taste great! Sweet fruity flavors with exotic spices from the chai, and sweet crunchy streusel topping.
Are you sold yet?
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1½ tablespoon chai spice mix (recipe follows)
- ½ teaspoon salt
- ¾ cups granulated sugar
- 1 egg
- 1 cup milk
- ¼ cup vegetable oil
- 2 cups fresh blueberries (rinsed and dried)
- ¼ cup all purpose flour
- 2 tablespoons brown sugar (packed)
- 2 tablespoons butter (at room temperature)
- ⅓ cup slivered almonds (toasted and coarsely chopped)
- Preheat oven to 400 F.
- Spread almonds on a parchment-lined cookie sheet, and bake for 3-5 minutes or until golden and toasted. Set aside to cool.
- In a large bowl, combine flour, baking powder, chai spice, salt and sugar. In a separate medium bowl, beat egg. Mix in milk and oil. Add the wet ingredients to the dry, mixing with a wooden spoon until just combined. Stir in the blueberries (gently).
- To make streusel, combine flour, sugar and butter in a small bowl. Using a pastry blender or a fork, combine until coarse and crumbly. Stir in slivered almonds.
- Fill muffin-paper lined muffin trays almost all the way with the batter. Sprinkle tops with almond streusel. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes in muffin trays before transferring to a wire rack to cool completely.
These muffins are best consumed within 24 hours, but will last in an airtight container for 3-4 days.
Muffins adapted from AllRecipes
Streusel topping recipe adapted from Williams-Sonoma
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground coriander
- ½ teaspoon ground white pepper
- Combine all ingredients in an airtight container. Can be used in baking or smoothies.
Chai Spice Mix recipe from About.com