There’s something incredibly comforting about the aroma of freshly baked muffins wafting through the house. The first time I tried this Blueberry Almond Muffins recipe, it quickly became a family favorite. The muffins were moist, flavorful, and bursting with fresh blueberries, complemented by the subtle nuttiness of almonds. My family couldn’t get enough of them, and they were gone before I knew it. These muffins are perfect for breakfast, a snack, or even a sweet treat after dinner. Their delightful taste and texture make them a must-try for anyone who loves baking.

Ingredients

Here’s what you’ll need to make these delicious Blueberry Almond Muffins:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh blueberries
• 1/4 cup sliced almonds

Instructions

Follow these steps to bake your own batch of Blueberry Almond Muffins:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
2. In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, and salt.
3. In another bowl, combine the melted butter, eggs, vanilla extract, and milk. Whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Gently fold in the blueberries and sliced almonds, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

These muffins are not only delicious but also provide a good balance of nutrients. Here’s the nutritional breakdown:

• Servings: 12 muffins
• Calories per serving: Approximately 220 calories

Preparation Time

The total preparation time for these Blueberry Almond Muffins is about 40 minutes, broken down as follows:

• Prep time: 15 minutes
• Cook time: 20 minutes
• Cooling time: 5 minutes

How to Serve

These muffins are incredibly versatile and can be served in a variety of ways:

• Enjoy them warm with a pat of butter for breakfast.
• Pair them with a cup of tea or coffee for a delightful afternoon snack.
• Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
• Include them in a brunch spread alongside other pastries and fresh fruit.
• Pack them in lunchboxes for a sweet treat on the go.

Additional Tips

To ensure your muffins turn out perfectly every time, consider these helpful tips:

• Tip 1: Use fresh blueberries for the best flavor and texture, but frozen blueberries can be used in a pinch. If using frozen, do not thaw them before adding to the batter.
• Tip 2: To prevent blueberries from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter.
• Tip 3: For a crunchy topping, sprinkle a little extra sugar and sliced almonds over the muffins before baking.
• Tip 4: Store any leftover muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage.
• Tip 5: Experiment with different flavor variations by adding a teaspoon of lemon zest or a pinch of cinnamon to the batter.

FAQ Section

Here are some commonly asked questions about Blueberry Almond Muffins:

• Q: Can I make these muffins gluten-free?

  A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is also gluten-free.

• Q: Can I use almond extract instead of vanilla extract?

  A: Absolutely! Almond extract will enhance the almond flavor in the muffins. Use 1/2 teaspoon instead of 1 teaspoon, as almond extract is stronger in flavor.

• Q: Can I substitute the butter with oil?

  A: Yes, you can use an equal amount of vegetable oil or melted coconut oil as a substitute for butter.

• Q: How do I prevent my muffins from becoming dense?

  A: Be careful not to overmix the batter, as this can lead to dense muffins. Mix just until the ingredients are combined.

• Q: Can I add other fruits or nuts to this recipe?

  A: Certainly! Feel free to experiment with different fruits like raspberries or blackberries or add chopped nuts such as walnuts or pecans for added texture.