Go Back
When it comes to delightful baked goods, few things can rival the comforting allure of freshly baked muffins. Among the multitude of flavors and combinations, Sweet Blueberry Almond Muffins stand out for their delicious flavor, appealing texture, and the health benefits they offer. The juicy burst of ripe blueberries paired with the nutty richness of almonds creates a symphony of taste that is both satisfying and wholesome. These muffins are not just a treat for the taste buds; they also serve as a nourishing option for breakfast or a mid-afternoon snack.

Sweet Blueberry Almond Muffins

Indulge in the delightful experience of baking with our Sweet Blueberry Almond Muffins recipe. These muffins combine juicy blueberries and nutty almonds for a deliciously satisfying treat that's also nutritious. Perfect for breakfast or as a snack, they are made with wholesome ingredients that offer numerous health benefits. Enjoy the comforting aroma that fills your kitchen as you create a batch of these easy-to-make muffins, sure to impress your family and friends. Embrace the joy of homemade goodness today!
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh blueberries (or frozen blueberries, thawed and drained)

1 ½ cups all-purpose flour

½ cup almond flour

⅓ cup granulated sugar

⅓ cup packed brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 large egg

1 cup buttermilk (or substitute with milk mixed with 1 tablespoon lemon juice)

⅓ cup vegetable oil (or use melted coconut oil for a different flavor)

1 teaspoon vanilla extract

¼ cup sliced almonds (for topping)

Optional: powdered sugar (for dusting before serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin pan by lining it with paper liners or lightly greasing each cup with cooking spray to prevent sticking.

    Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until the mixture is well integrated and free of lumps.

      Mix Wet Ingredients: In a separate medium-sized bowl, whisk together the large egg, buttermilk (or the milk with lemon juice), vegetable oil, and vanilla extract until fully combined and smooth.

        Combine Mixtures: Carefully pour the wet mixture into the bowl containing the dry ingredients. Using a spatula or wooden spoon, gently fold the two mixtures together until just combined. It’s important not to overmix; a few lumps in the batter are perfectly fine.

          Fold in Blueberries: With gentle strokes, fold in the fresh blueberries. Be cautious to distribute them evenly throughout the batter while avoiding excessive mashing of the berries.

            Fill Muffin Cups: Using a cookie scoop or spoon, carefully distribute the muffin batter into the prepared muffin cups, filling each liner about ¾ full to allow plenty of room for rising during baking.

              Add Almonds: Sprinkle the sliced almonds evenly over the top of each muffin. This will not only add a delightful crunch but also enhance the presentation.

                Bake: Place the muffin pan into the preheated oven and bake for 18 to 21 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

                  Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. If desired, dust the cooled muffins with powdered sugar for an extra touch of sweetness just before serving.

                    Prep Time, Total Time, Servings:

                      15 minutes | 35 minutes | Makes 12 muffins

                        Presentation Tips: Arrange the muffins on a decorative plate, dust them lightly with powdered sugar, and serve with fresh blueberries on the side for a beautiful and inviting display. Enjoy your deliciously sweet blueberry almond muffins!