Don’t be afraid of the whole-wheat flour in these muffins: It just gives them a little nutty flavor and extra texture. They’re still light and fluffy, with just the right amount of blueberries. Grinding up almonds in a food processor and mixing them into the batter gives these muffins even more texture without making them heavy. They’re topped off with more almonds in a crunchy and not-too-sweet streusel, for a tasty complement to your morning coffee or tea.
This recipe was featured as part of our summer ingredients photo gallery.
For the muffins:
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