Blueberry Almond Muffins

Wanna see how I make these?

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Makes 12 | Prep: 20 min | Bake: 35 min | Oven: 375°

INGREDIENTS

• 2 cups all purpose flour

• ½ cup almond meal

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• ¼ up brown sugar

• ½ cup granulated sugar

• 2 eggs

• 4 tablespoons melted butter

• ¼ cup neutral oil

• ½ cup greek yogurt or sour cream

• 1 teaspoon vanilla paste

• ¼ teaspoon almond extract

• 1 teaspoon orange zest

• 1 tablespoon orange juice

• ½ cup almond milk

• ½ cup toasted sliced almonds

• 2 ½ cups frozen blueberries

• 2-3 tablespoons raw sugar for topping

INSTRUCTIONS

Prepare your tins and over

Line a 12 compartment muffin tin with papers or parchment paper, then spray lightly with non-stick spray. Turn the oven to 375°.

Prepare your dry ingredients

In a medium bowl, sift together the all purpose flour, almond meal, baking powder, baking soda and salt and set it aside.

Make the batter

In a large bowl, whisk together the sugar and eggs until well combined, then add in the melted butter, oil, greek yogurt (or sour cream), both extracts, zest, juice, and milk. Whisk all the ingredients together well.

Add the dry ingredients to the wet ingredients and use a spatula to just barely combine.

When the batter is lump free but not over mixed, add the sliced almonds and 2 cups of the frozen blueberries and gently fold them in.

Finish and bake the muffins

Use an ice cream scoop or spoon to fill the muffin compartments evenly. Top each muffin with a few additional blueberries and a sprinkling of raw sugar.

Bake the muffins for 30-35 minutes, or until golden brown and jsut barely set in the middle.

Cool for 10 minutes in the tin before removing them and enjoying them warm.