Blueberry almond muffins

Blueberry almond muffinsI 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.

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


  1. Preheat the oven to 375°F. Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. 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.
  4. 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.
  5. Scoop the batter into the prepared muffin tin; about ¾ full. Sprinkle the turbinado/raw sugar evenly on top of the muffins.
  6. 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.

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