Saturday, February 13, 2021

Blueberry Almond Muffins

Moving to Ontario years ago brought me into contact with many Dutch women who bake delicious treats often featuring the flavor of almond. My favorite recipe so far is Dutch Butter Cake rich with almond flavoring and a crunchy buttery almond crust. 
This is not a recipe for that cake. (But you can find that one here.)

Instead I am sharing my adapted version of a blueberry muffin recipe I requested years ago from a friend of my mother-in-law. Every time I bring home fresh blueberries, I tell myself to save some for making muffins. But freshly washed blueberries are so good to eat right out of your hand, that my muffin-making plans usually get shelved until next time.

This week I made it happen, but to feed my new craving of almond, I decided to get crazy and combine these two flavors in my borrowed muffin recipe. 
If you prefer to make the blueberry muffins in the original recipe, just swap out the almond flavoring for vanilla and skip the crunchy almonds in the crumb mixture. 

Blueberry Almond Muffins

2 1/2 c. flour (I use whole wheat, but all-purpose is fine.)
1 1/4 c. sugar ( I use raw cane sugar in all my baking, but feel free to use regular granulated sugar)
1 Tbsp (heaping) baking powder
1 c. soft butter
1/2 tsp cinnamon
1/4 c. mashed almond pieces (mortar and pestle works great for this)
3/4 c. milk
2 eggs
1 1/2 tsp. almond flavoring (add 2 full tsp for stronger almond flavor)
2 c. blueberries

Mix the first three dry ingredients together.
Cut in soft butter to the dry mixture until crumbly.
Remove 3/4 cup of this mixture to a small bowl and add cinnamon.
Add mashed almond pieces and stir until well combined.
Set this crumb topping aside.

Add the milk, eggs and almond flavoring to the dry ingredients and stir until just moistened.
Fold in the fresh blueberries.
Put in well-greased muffin pans; fill 3/4 full.
Top with almond crumb mixture about 1 tsp. per muffin 
Bake at 350F 30-35 minutes.
Yield: 18 muffins



  1. Yum again! I just copied and pasted both of your recipes. I need to try them. (Almond fan here, too!)


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