There’s really not much to say about these muffins, other than that they’re delicious. I meant to post this back during blueberry season, when my mother gave me fresh blueberries that she’d picked at a local-to-her patch, but then I didn’t. Such is life.
I made this recipe twice in as many days, because they were so good the first time my husband, father, and I ate them all – and then naturally I had to make another batch so my mother and mother-in-law could have some. Though I baked them both with and without sliced almonds sprinkled on top, it was generally agreed that the addition of sliced almonds improved the muffins.
Blueberry Almond Muffins
Makes 12 muffins
1/2 cup softened butter
3/4 cup sugar
zest of 1/2 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 teaspoon almond extract
1 1/2 cups fresh or frozen blueberries
demerara or turbinado sugar for sprinkling on the tops
sliced almonds, to do the same
Preheat the oven to 400°F. Grease 12 muffin tins.
Cream together butter and sugar. Add egg, and mix well. Zest half a lemon into the butter mixture.
Sift together flour, baking powder, and salt. Add vanilla and almond extract to milk.
Add flour mixture to butter mixture in thirds, alternating with the milk and mixing well after each addition. Gently fold in blueberries.
Portion into muffin tins, sprinkle with demerara or turbinado sugar and sliced almonds, and bake for 20-25 minutes. Cool in the muffin tins for a few minutes before removing muffins to a cooling rack.