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Muffins have long been a beloved staple in the world of baked goods, prized for their versatility and ease of preparation. Whether enjoyed at breakfast, as a mid-afternoon snack, or even as a dessert, muffins can cater to a variety of tastes and occasions. Among the multitude of flavors available, Sweet Blueberry Almond Muffins stand out with their delightful combination of sweetness and nuttiness, making them a treat that appeals to both casual bakers and seasoned cooks alike.

Sweet Blueberry Almond Muffins

Experience the joy of baking with these Sweet Blueberry Almond Muffins! This easy recipe combines fresh blueberries and crunchy almonds to create moist, fluffy muffins perfect for any occasion. Packed with antioxidants and healthy fats, these treats are not only delicious but nutritious too. Whether enjoyed at breakfast, as a snack, or dessert, these muffins are sure to impress. Follow our simple instructions and enjoy the delightful flavors in every bite!
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Ingredients
  

1 cup fresh blueberries (or frozen, thawed and drained)

1 ½ cups all-purpose flour

½ cup almond flour

⅓ cup granulated sugar

⅓ cup brown sugar, packed

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 large egg

1 cup buttermilk (or milk with 1 tablespoon lemon juice added)

⅓ cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

¼ cup sliced almonds (for topping)

Optional: powdered sugar (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners or grease it lightly with cooking spray.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.

      Mix Wet Ingredients: In another bowl, whisk the egg, buttermilk (or milk with lemon juice), vegetable oil, and vanilla extract together until mixed.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients, and gently fold together using a spatula or wooden spoon. Be careful not to overmix; a few lumps are okay.

          Fold in Blueberries: Gently fold in the fresh blueberries to the batter, ensuring they're evenly distributed without breaking them apart too much.

            Fill Muffin Cups: Using a scoop or spoon, evenly divide the muffin batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.

              Add Almonds: Sprinkle the sliced almonds on top of each muffin for an added crunch and flavor.

                Bake: Place the muffin pan in the preheated oven and bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving.

                    Prep Time, Total Time, Servings:

                      15 minutes | 35 minutes | Makes 12 muffins