The bakers at The Bread Project, a Bay Area nonprofit, prepare these mini blueberry muffins from scratch using a recipe that calls for Strauss organic sour cream for richness and tang, heaps of fresh blueberries and a sweet, crunchy almond-streusel topping. To achieve the muffins’ dense yet tender texture, the bakers introduce a minimum of air into the batter, which is hand folded and poured into pans, then crowned with buttery streusel made with crunchy California almonds. The Bread Project in Emeryville, California, trains people with limited resources in the art of baking, helping them develop expert job skills for working in the food industry.
Sour cream, flour, butter, sugar, blueberries, eggs, wheat germ, almond meal, baking
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|Item||Price||Flat-Rate Delivery Fee|
|The Bread Project Toasted Almond Mini Blueberry Muffins||$39.95||$0|