Hello readers. My name is Heather and I am originally from Pennsylvania, but moved to Canada after marrying my Canadian husband. We have three children, a boy and two girls, ages sixteen, twelve and ten and I enjoy cooking and baking for everyone.
Moving to Ontario years ago brought me into contact with many Dutch women who bake delicious treats often featuring the flavor of almond. My favorite recipe so far is Dutch Butter Cake rich with almond flavoring and a crunchy buttery almond crust.
This is not a recipe for that cake. Instead I am sharing my adapted version of a blueberry muffin recipe I requested years ago from a friend of my mother-in-law. Every time I bring home fresh blueberries, I tell myself to save some for making muffins.
But freshly washed blueberries are so good to eat right out of your hand, that my muffin-making plans usually get shelved until next time. This week however, I made it happen.
To feed my new craving of almond, I decided to get crazy and combine these two flavors in my borrowed muffin recipe.
If you prefer to make the blueberry muffins in the original recipe, just swap out the almond flavoring for vanilla and skip the crunchy almonds in the crumb mixture.
- 2½ c. flour (I use whole wheat, but all-purpose is fine.)
- 1¼ c. sugar ( I use raw cane sugar, but feel free to use regular granulated sugar)
- 1 Tbsp (heaping) baking powder
- 1 c. soft butter
- ½ tsp cinnamon
- ¼ c. mashed almond pieces (mortar and pestle works great for this)
- ¾ c. milk
- 2 eggs
- 1½ tsp. almond flavoring (add 2 full tsp for stronger almond flavor)
- 2 c. fresh blueberries
- Mix the first three dry ingredients together in a large bowl.
- Cut in soft butter to the dry mixture until crumbly.
- Remove ¾ cup of this mixture to a small bowl and add cinnamon.
- Add mashed almond pieces and stir until well combined.
- Set this crumb topping aside.
- Add the milk, eggs and almond flavoring to the dry ingredients and stir until just moistened.
- Fold in the fresh blueberries.
- Put in well-greased muffin pans; fill ¾ full.
- Top with almond crumb mixture about 1 tsp. per muffin
- Bake at 350F 30-35 minutes.