Blueberry Almond Muffins Recipe
Photo source: Grandmother's Kitchen
A delightful blueberry muffin recipe.
1/3 cup sugar
4.4 oz (about 1 cup + 1 1/2 Tablespoons) all-purpose flour
4.0 oz almond flour for that extra almond flavor but you can substitute all-purpose flour if you dont have almond flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 large eggs
3/4 cup buttermilk
3 Tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup fresh blueberries (if you use frozen, don’t thaw them)
1-2 Tablespoons sugar
1/2 Tablespoons chopped almonds
Preheat the oven to 350 degrees and prepare the muffin tin, brushing melted butter or oil in the cups and on top. You may use paper muffin cups as well; the muffins may take a few minutes longer to bake.
Melt the stick of butter in a small saucepan on the stove until it becomes golden brown, pour the melted butter in a small bowl and let it cool.
While the butter is cooling, whisk together the dry ingredients in a large bowl. In a medium-sized bowl, mix the wet ingredient together, beginning with the eggs. Add the cooled browned butter, buttermilk, honey and two extracts to the egg mixture, whisking until they’re mixed well.
Add the liquid ingredients to the dry, stirring just until the ingredients are mixed.
Add chopped almonds to batter.
Spoon the batter into the prepared muffin tin, filling the cups 3/4 of the way full. (You’ll have a little batter left over, which can be baked separately.) Bake the muffins for 10 minutes.
While the muffins are baking, gather the toppings together. After 10 minutes of baking, remove the muffin tin from the oven, sprinkle 3-4 berries and sugar. Bake for another 20 minutes; check them after 15 minutes and every 5 minutes until they’re golden brown on top and a toothpick comes out clean when inserted into the center of the muffin.
Let the muffins cool for 10 minutes before removing them from the pan. Always extra tasty when warm.