I recently found myself with almost five pounds of Maine blueberries. For those of you who have never had a Maine blueberry, they’re something magical. They are super tiny and super sweet (kind of like me!).
Anyway, then it came time to decide what to do with all of them. I knew I was going to make some of my blueberry lemon scones, but I wasn’t sure what my second option would be. Since I was already making a breakfast treat, I opted to go with another one: muffins.
This recipe isn’t your average blueberry muffin recipe. It incorporates almond flavoring, so after taking a bite, you find yourself wondering, “what is that delightful, unexpected taste?”
It’s a definite winner.
BLUEBERRY ALMOND MUFFINS
Servings: About 16 muffins
2 cups all-purpose flour, lightly packed
2 teaspoons baking powder
¾ teaspoon salt
1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
¼ teaspoon almond extract
½ cup milk
2¼ cups fresh blueberries
2 tablespoons turbinado/raw sugar
- Preheat the oven to 375°F. Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract.
- Gradually add the flour mixture, alternating with the milk, and beating on low speed to combine. The add the berries to the batter and fold gently with a spatula until evenly distributed.
- Scoop the batter into the prepared muffin tin; about ¾ full. Sprinkle the turbinado/raw sugar evenly on top of the muffins.
- Bake for about 30 minutes, until lightly golden and a toothpick comes out clean. Let the muffins cool in the pan for about 10 minutes; then transfer the muffins to a rack to cool completely.