We preheat the oven at 180ºC and we place the paper molds inside the steel ones.
In a medium bowl, we mix the almonds chopped, brown sugar and cinnamon. We booked.
In a large bowl, we mix the flour, sugar and salt.
We cut the 112 g into cubes. butter and add them to the flour mixture. We work with a stirrup or a fork mix it until it has a grainy texture.
Transfer 1 cup of this flour and butter mixture to the medium bowl of almonds etc. We mix to achieve a streusel or coverage for our muffins.
Add the yeast and bicarbonate to the large bowl and mix.
We beat in another container sour cream, egg and vanilla essence.
We add these liquid ingredients to the flour mixture (large bowl) and mix until integrated. Iwe also incorporate blueberries and ¾ of the streusel or topping and mix.
We incorporate the 28g. melted butter to remaining streusel (medium bowl).
We distribute the dough in the paper capsules until filling ¾ parts of it. We sprinkle the streusel on top.
Bake 20-25 minutes or until a toothpick inserted comes out clean.
Let cool in the mold 5-10 minutes and then we transfer to a grid so that they cool completely.
We prepare the glaze combining all the ingredients. We decorate the muffins with the glaze, once cold.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/muffins-de-arandanos-con-glaseado/