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Blueberry Almond Muffins

This recipe was given to me some time ago, and I've used it regularly since. I like experimenting with flavors and decided to add some almond flavor in them. The result is scrumptious and aromatic fresh homemade muffins. These muffins are absolutely delicious. The secret is in NOT mixing the batter too much. The less you mix, the better the muffins are. Feel free to add chocolate chips to make an even better muffin--so my kids say.

Makes 16 muffins.

Posted onAugust 8, 2011

IngredientsBlueberry Almond Muffins

  • 1 1/2 sticks unsalted butter, at room temperature

  • 1 1/2 cups sugar

  • 3 extra-large eggs, at room temperature

  • 1 teaspoons pure vanilla extract

  • 1/2 ¬†teaspoon almond extract

  • 1 cup light sour cream

  • 1/4 cup 2% milk

  • 2 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 2 half pints fresh blueberries

  • 1/3 cup roasted chopped almonds

 

Directions

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

1. Cream the butter and sugar until light and fluffy, about 5 minutes.

2. With the mixer on low speed, add the eggs one at a time, add the vanilla, almond extract, sour cream, and milk (make sure all ingredients are at room temperature).

3. In a separate bowl, sift together the flour, baking powder and baking soda. With the mixer on low speed add the flour mixture to the batter and beat until just mixed (Do not over mix). Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Pour the batter into the prepared muffin pans, filling each cup just over the top, sprinkle with the roasted almonds, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

 

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