Blueberry Almond Muffins
Author: Heather Barnes
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
- Instructions:
- 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.
Recipe by Wolff's Apple House at https://wolffsapplehouse.com/blueberry-almond-muffins/
3.5.3226