Moist and Nutty Almond Blueberry Muffins
Moist and Nutty Almond Blueberry Muffins
Recipe for Deliciously Soft Almond Blueberry Muffins at Home
Here’s a recipe for moist muffins combining the nutty flavor of almonds with the fresh tartness of blueberries, made easily using frozen blueberries. They are perfect with coffee or tea.
Muffin Ingredients- 40g sliced almonds
- 180g frozen blueberries (lightly rinsed under water)
- 2 large eggs, at room temperature
- 60g unsalted butter, softened at room temperature
- 200g cake flour (or pastry flour)
- 60g granulated sugar
- 50ml milk
- 6g baking powder
- 2g salt
Cooking Instructions
Step 1
First, lightly rinse 180g of frozen blueberries under cold water and drain well. Be careful not to wash them too vigorously, as this can cause them to break apart.
Step 2
Melt 60g of butter by microwaving it for about 30 seconds until fully liquid. Let it cool slightly before using.
Step 3
In a large bowl, crack 2 room-temperature eggs and add 60g of granulated sugar.
Step 4
Next, add 50ml of milk (also at room temperature) and whisk gently with a whisk or spatula until the sugar is dissolved. Ensure all ingredients are well combined.
Step 5
In a separate bowl, sift together 200g of cake flour, 6g of baking powder, and 2g of salt. Sifting twice will help prevent lumps and incorporate air, leading to fluffier muffins.
Step 6
Add the sifted dry ingredients to the wet ingredients in the large bowl. Using a spatula, gently fold the mixture until just combined, with no dry streaks of flour remaining. Stop mixing as soon as the flour disappears; overmixing can result in tough muffins.
Step 7
Once the batter is partially combined, gently fold in 40g of sliced almonds and the drained 180g of blueberries. Mix carefully to ensure the blueberries are evenly distributed without getting crushed.
Step 8
Spoon the batter into muffin cups, filling them about 70% full. Overfilling can cause the muffins to overflow while baking.
Step 9
Place the filled muffin tin into an oven preheated to 200°C (400°F). Reduce the temperature to 170°C (340°F) and bake for approximately 25 minutes. To check for doneness, insert a skewer or toothpick into the center; it should come out clean. Baking times may vary depending on your oven.
Step 10
Once baked, remove the muffins from the tin and let them cool completely on a wire rack. Your delicious Almond Blueberry Muffins, full of nutty almond flavor and fresh blueberry bursts, are now ready to enjoy! They are wonderful served warm or at room temperature.
