These blueberry almond muffins are a delightful treat perfect for breakfast or a snack. Bursting with juicy blueberries and the crunch of sliced almonds, they offer a wonderful combination of flavors and textures. Easy to make, they are sure to become a favorite in your household.
While most of the ingredients for these muffins are common pantry staples, you might need to pick up fresh blueberries and sliced almonds if you don't already have them. Fresh blueberries can be found in the produce section, and sliced almonds are usually located in the baking aisle or with the nuts and dried fruits.
Ingredients for Blueberry Almond Muffins
All-purpose flour: The base for the muffin batter, providing structure and texture.
Sugar: Adds sweetness to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Unsalted butter: Adds richness and moisture to the muffins.
Eggs: Bind the ingredients together and add structure.
Milk: Adds moisture and helps create a tender crumb.
Vanilla extract: Adds a warm, sweet flavor to the muffins.
Blueberries: Provide bursts of juicy flavor throughout the muffins.
Sliced almonds: Add a delightful crunch and nutty flavor.
Baking Technique Tip
To ensure your blueberries are evenly distributed throughout the muffins, toss them in a small amount of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the muffins. Use ¾ cup of honey for every cup of sugar and reduce the liquid in the recipe by ¼ cup.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same amount and may provide a slightly different flavor profile.
unsalted butter - Substitute with coconut oil: Coconut oil can be used in the same amount and adds a subtle coconut flavor while being dairy-free.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking and adds a slight nutty flavor.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the muffins. Use half the amount as it is stronger than vanilla extract.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh ones are not available. Do not thaw them before adding to the batter to prevent excess moisture.
sliced almonds - Substitute with chopped walnuts: Chopped walnuts add a different texture and flavor, providing a good alternative to almonds.
Alternative Recipes to Try
How to Store or Freeze Your Muffins
- To keep your blueberry almond muffins fresh, store them in an airtight container at room temperature. They will stay moist and delicious for up to 3 days.
- For longer storage, place the muffins in the refrigerator. This will extend their shelf life to about a week. Make sure to bring them to room temperature or warm them slightly before enjoying for the best flavor.
- If you want to freeze the muffins, first allow them to cool completely on a wire rack. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
- Individually wrap each muffin in plastic wrap or aluminum foil. This extra layer of protection helps to prevent freezer burn and keeps the muffins tasting fresh.
- Place the wrapped muffins in a large, resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of how long they’ve been frozen.
- When you're ready to enjoy a frozen muffin, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin on a low setting for about 20-30 seconds.
- To refresh the muffins and bring back their just-baked texture, you can warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This step is especially useful if you plan to serve them to guests.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the blueberry almond muffins on a baking sheet.
- Cover them loosely with aluminum foil to prevent them from drying out.
- Heat for about 10-15 minutes or until warmed through.
- Enjoy the muffins with a slightly crisp exterior and warm, fluffy interior.
Microwave Method:
- Place a blueberry almond muffin on a microwave-safe plate.
- Dampen a paper towel and drape it over the muffin to keep it moist.
- Microwave on medium power for 20-30 seconds.
- Check if it's warm enough; if not, continue in 10-second intervals.
- Be careful not to overheat, as this can make the muffin rubbery.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the blueberry almond muffins directly on the rack or on a small baking sheet.
- Heat for about 5-10 minutes or until warmed through.
- This method gives a nice, slightly crispy texture to the muffin tops.
Steaming Method:
- Fill a pot with a small amount of water and bring it to a simmer.
- Place a steaming basket over the pot.
- Put the blueberry almond muffins in the basket, making sure they don't touch the water.
- Cover and steam for about 5 minutes or until heated through.
- This method keeps the muffins moist and soft.
Air Fryer Method:
- Preheat your air fryer to 300°F (150°C).
- Place the blueberry almond muffins in the air fryer basket.
- Heat for about 3-5 minutes or until warmed through.
- This method is quick and gives a slightly crispy exterior.
Essential Tools for Baking
Oven: Preheat to 375°F (190°C) for baking the muffins.
Muffin tin: Holds the batter in individual portions for baking.
Paper liners: Line the muffin tin to prevent sticking and for easy cleanup.
Large mixing bowl: Used to combine the dry ingredients.
Medium mixing bowl: Used to mix the wet ingredients.
Whisk: Helps to evenly mix the dry ingredients.
Spatula: Useful for folding in blueberries and almonds gently.
Measuring cups: Ensures accurate measurement of flour, sugar, milk, and blueberries.
Measuring spoons: Ensures accurate measurement of baking powder, salt, and vanilla extract.
Toothpick: Used to check if the muffins are baked through.
Wire rack: Allows the muffins to cool completely after baking.
Time-Saving Tips for Baking
Pre-measure ingredients: Measure out all ingredients like flour, sugar, and butter before you start. This saves time and ensures you don't miss anything.
Use a mixer: Use an electric mixer to combine the wet ingredients quickly and efficiently.
Frozen blueberries: If you're in a hurry, use frozen blueberries instead of fresh. They can be added directly to the batter without thawing.
One-bowl method: Combine the dry ingredients first, then make a well in the center to add the wet ingredients. This reduces the number of bowls you need to wash.
Preheat the oven: Start preheating your oven before you begin mixing. This way, it's ready to go as soon as your batter is prepared.
Blueberry Almond Muffins Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
- 0.5 cup sliced almonds
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the melted butter, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries and sliced almonds.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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