Blueberry Almond Muffins
Serves: 18
  • 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
  1. Instructions:
  2. Mix the first three dry ingredients together in a large bowl.
  3. Cut in soft butter to the dry mixture until crumbly.
  4. Remove ¾ cup of this mixture to a small bowl and add cinnamon.
  5. Add mashed almond pieces and stir until well combined.
  6. Set this crumb topping aside.
  7. Add the milk, eggs and almond flavoring to the dry ingredients and stir until just moistened.
  8. Fold in the fresh blueberries.
  9. Put in well-greased muffin pans; fill ¾ full.
  10. Top with almond crumb mixture about 1 tsp. per muffin
  11. Bake at 350F 30-35 minutes.
Recipe by Wolff's Apple House at