Almond Blueberry Muffins
Our almond blueberry muffins are the perfect balance of almond and blueberry flavor. Each bite is a delightful mix of crunchy almonds and juicy blueberries, creating a mouthwatering experience. These muffins bake to perfection, ensuring a light and fluffy texture that will leave you craving more. Treat yourself to the irresistible combination of almonds and blueberries in every scrumptious bite!
Ingredients
- 1½ Cups All Purpose Flour
- ½ Cup Almond Flour
- ½ Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Cup Unsalted Butter melted and slightly cooled
- ⅔ Cup Buttermilk
- 2 Large Eggs
- 1 Teaspoon Almond Extract
- 1½ Cup Fresh Blueberries
- ½ Cup Almond Slices chopped
Instructions
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Preheat oven to 375℉. Line a muffin pan with paper liners or grease the cups. Set aside.
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In a large bowl sift together the all purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
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In a separate large mixing bowl mix together the slightly cooled melted butter, buttermilk, eggs, and almond extract.
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Slowly add the flour ingredients into the wet ingredients, and mix until combined but not over mixing.
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Gently fold in the chopped almonds and fresh blueberries.
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Using a large cookie scoop, scoop out the muffin batter and add into the paper lined muffin cups. Or fill the muffin cups ⅔'s of the way full.
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This step is optional, sprinkle chopped almonds and fresh blueberries on top of each muffin.
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Place the muffin tin into the preheated 375 degree oven and bake for 18-22 minutes. Or until toothpick inserted comes out clean.
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Allow the muffins to cool on a wire rack, then place in an air tight container so they don't dry out.
Recipe Notes
Baking these muffins in my oven took 20 minutes. Keep in mind all ovens bake differently so adjust according to how your oven bakes.