Today I’m bringing you two classic flavors that combine perfectly for a delicious morning treat! I hope you enjoy the savory-sweet flavor and crunchy texture of almonds combined with fresh, juicy blueberries bursting with flavor. These muffins are fantastic for breakfast or as a healthier dessert alternative!
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
1 tbsp vanilla extract
2 tsp butter extract
1 tbsp almond extract
2 1/2 cups gluten-free all-purpose flour
1/2 cup Bob’s Red Mill Almond Meal
2 tsp xanthan gum
1 1/2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup buttermilk
1 1/2 cups fresh blueberries
1/2 cup sliced almonds
Makes 12 Jumbo muffins
Preheat the oven to 350°F. Prepare two jumbo cupcake tins, using either cooking spray or cupcake liners.
In a medium bowl using an electric mixer, cream the butter until light and fluffy. Add in the sugar and extracts then continue whipping until creamed.
Gradually add in the eggs, one at a time. Mix well between each addition.
In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the milk. Lastly, fold in the blueberries and sliced almonds.
Pour batter into prepared cupcake tins, filling them to about three-quarters full. Next, Sprinkle the tops with sparkling sugar. Bake for 30 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.
Allow to cool in the muffin tins for five minutes before moving to a cooling rack to cool completely.