Killer Blueberry Muffins
By: Simmer + Sauce
Published: Sunday, January 20, 2019 - 9:41am

Ingredients




1 1/4 cups all-purpose flour
1 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
dash of salt
4 tablespoons unsalted butter, softened
3/4 cup sugar
2 eggs
1/2 cup sour cream
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup frozen (preferably wild) blueberries
1-2 teaspoons turbine sugar, for dusting

Preparation

1 Preheat the oven to 375 degrees F. 2 Line a muffin pan with 12 liners and lightly oil. Set aside. 3 In a medium mixing bowl add the flour, almond flour, baking powder, baking soda, cinnamon and salt, mix well to combine. 4 In the bowl of a kitchen mixer such as a KitchenAid, add the butter and sugar and beat well till light and fluffy. With the mixer on low add the eggs, one at a time and mix till incorporated. Add the sour cream, vanilla and almond extracts and mix to blend. 5 With the mixer on low, add the flour mixture and mix until smooth. 6 With a large rubber spatula, gently fold in the frozen blueberries being careful not to over mix. 7 Spoon the batter into the prepared muffin pan. Sprinkle some turbine sugar on top of each muffin. Place in the oven and bake until salt, about 20-22 minutes until lightly browned on top. 8 Remove the muffins from the muffin tin immediately and allow to cool on a wire rack.

About

The perfect blueberry muffins that don't require fresh blueberries to make.