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Almond Blueberry Muffins

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Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 tsp almond extract
  • 1 1/2 cups fresh blueberries
  • 1/2 cup sliced almonds

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Almond Blueberry Muffins

Created by: Howcan Team

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 tsp almond extract
  • 1 1/2 cups fresh blueberries
  • 1/2 cup sliced almonds

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  • In a large bowl, whisk together 2 cups of flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
  • In a separate bowl, mix together 1/2 cup melted butter, 1 cup buttermilk, and 1 tsp almond extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 1/2 cups of fresh blueberries.
  • Divide the batter evenly among the prepared muffin cups. Sprinkle the tops with 1/2 cup of sliced almonds.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
BakingBreakfastSnack
American

Almond blueberry muffins have a rich history dating back to the early 19th century, when the combination of almonds and blueberries became popular in European baking. The muffins gained widespread popularity in the United States during the 20th century, with chefs and home bakers alike experimenting with different recipes and variations. Today, this delightful treat is enjoyed across the globe, with its sweet and nutty flavors captivating the taste buds of many. The best version of this dish can be found in quaint bakeries and cafes in regions known for their fresh blueberries, such as the Pacific Northwest. The key to perfecting this recipe lies in using high-quality almonds and fresh blueberries, as well as achieving the ideal balance of sweetness and nuttiness. For a unique twist, some chefs incorporate almond flour for a more intense almond flavor, while others add a hint of lemon zest for a refreshing citrusy note. Whether enjoyed as a breakfast indulgence or a delightful snack, almond blueberry muffins continue to be a beloved classic in the world of baking.

40 min

|

12

|

220 calories

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  • In a large bowl, whisk together 2 cups of flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
  • In a separate bowl, mix together 1/2 cup melted butter, 1 cup buttermilk, and 1 tsp almond extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 1/2 cups of fresh blueberries.
  • Divide the batter evenly among the prepared muffin cups. Sprinkle the tops with 1/2 cup of sliced almonds.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
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