Go Back
- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, melted and cooled - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 1 ½ cups fresh blueberries - ½ cup sliced almonds, plus extra for topping - Zest of 1 lemon - 1 tablespoon almond extract In this recipe, each ingredient plays a key role. The flour gives structure. The sugar adds sweetness and helps with browning. Baking powder and baking soda work together to make the muffins rise. Salt enhances the flavors. The melted butter adds richness, while eggs bind everything. Vanilla and almond extracts give amazing taste. Buttermilk keeps the muffins moist. The blueberries burst with flavor, and almonds add crunch. Lemon zest brightens the taste, making these muffins truly special. When you gather your ingredients, measure them carefully. This ensures that your muffins turn out just right. Fresh blueberries and sliced almonds make a big difference in taste. Enjoy the process, and get ready for some delicious baking! First, set your oven to 375°F (190°C). This step is key for even baking. Next, prepare your muffin tin by lining it with paper liners or greasing it with cooking spray. This prevents sticking and makes cleanup easy. In a large bowl, combine the dry ingredients: 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these together until mixed well. This blend helps the muffins rise and gives them flavor. In a separate bowl, blend together ½ cup of melted butter, 2 large eggs, 1 teaspoon of vanilla extract, 1 cup of buttermilk (or milk with a splash of vinegar), 1 tablespoon of almond extract, and the zest of 1 lemon. Mix until smooth. This mixture adds moisture and richness to your muffins. Pour the wet mixture into the dry ingredients. Gently fold them together. Be careful not to overmix; it’s okay to have some lumps. Next, gently fold in 1 ½ cups of fresh blueberries and ½ cup of sliced almonds. This ensures that every muffin has a mix of flavors and textures. Use a large spoon or an ice cream scoop to divide the batter into your prepared muffin cups. Fill each cup about 2/3 full. This allows room for the muffins to rise. Then, sprinkle extra sliced almonds on top for a crunchy finish. Bake in the preheated oven for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. To get the best muffin texture, avoid overmixing the batter. This keeps your muffins light and fluffy. When you mix, stop as soon as you see no dry flour. A few lumps are fine! Baking soda and baking powder serve different roles. Baking powder helps muffins rise while baking soda adds a nice brown color. Use both for the best results. To boost flavor, add zest from a lemon or orange to the batter. It brightens the muffins. Almond extract adds a sweet touch. You could also use vanilla extract for a different twist. For toppings, consider adding more sliced almonds or a sprinkle of coarse sugar. This adds crunch and sweetness on top. Use a sturdy muffin tin for even baking. Silicone liners work well, but paper liners are also great. They help with easy removal. Mixing bowls should be large and sturdy. A good whisk makes blending dry and wet ingredients easier. A spatula helps fold in blueberries without crushing them. {{image_2}} You can switch blueberries for other fruits. Raspberries and strawberries work well too. They add a different taste and color. Dried fruits like cranberries or apricots also taste great. You can even try adding chocolate chips. They’ll make your muffins sweet and fun. If you want to change the nuts, use walnuts or pecans. They give a nice crunch and flavor. You can also use almond flour for a gluten-free option. This swap keeps the muffins soft and moist. Adding different extracts can change the taste. Try using vanilla or orange extract for a twist. They add a bright flavor. You can also sprinkle in spices like cinnamon or nutmeg. These spices give warmth and depth to your muffins. To keep your blueberry almond muffins fresh, follow these steps: - Room Temperature: Store muffins in an airtight container. They last 2-3 days. Keep them away from sunlight. - Refrigeration: If you want to store them longer, place them in the fridge. They can stay fresh for up to a week. Make sure they are in a sealed container to avoid drying out. - Freezing: For long-term storage, freeze the muffins. Wrap them tightly in plastic wrap and then place them in a freezer bag. They can last for up to three months. Label the bags with dates for easy tracking. When you are ready to enjoy your muffins again, here are some methods to reheat them: - Microwave: Place one muffin on a plate and cover it with a damp paper towel. Heat for 10-15 seconds. This keeps the muffin moist. - Oven: Preheat your oven to 350°F (175°C). Place muffins on a baking sheet for about 5-10 minutes. This method gives a nice crisp outside. - Toaster Oven: This works great too! Set it to 350°F (175°C) and heat for 5-8 minutes. Keep an eye on them while reheating to ensure they stay moist. Enjoy your muffins warm! To keep muffins moist, use buttermilk. It adds richness and tenderness. Mix your wet and dry ingredients gently. Overmixing leads to dry muffins. Another tip is to avoid baking at too high a temperature. Bake at 375°F for the best results. Let muffins cool in the pan for five minutes. This step helps them stay moist before transferring them to a wire rack. Yes, you can use frozen blueberries. They are convenient and delicious. But, they may release more juice. To avoid blue batter, toss them in a bit of flour. This helps them stay intact during baking. Add them straight from the freezer without thawing. This keeps them firm and prevents mushiness. Muffins are done when they are golden brown. You can check with a toothpick. Insert it into the center of a muffin. If it comes out clean or with just a few crumbs, they are ready. Also, the tops should spring back when lightly pressed. If they feel wet or sticky, bake them a little longer. Yes, you can make these muffins gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for a blend that includes xanthan gum. This helps with texture and structure. Almond flour is another good option. It adds a nice nutty flavor and pairs well with the other ingredients. Just adjust the liquid slightly, as almond flour absorbs less moisture. You’ve learned how to make delicious muffins with fresh blueberries and almonds. We covered the key ingredients, step-by-step instructions, and useful tips for perfect texture. Remember to experiment with fruits and nuts to create your unique muffins. Store them properly for freshness and enjoy warm or cold. Baking can be fun and rewarding, so grab your ingredients and start today!

Bakery Style Blueberry Almond Muffins

Indulge in bakery style blueberry almond muffins that are bursting with flavor and perfect for any occasion! This simple recipe combines fresh blueberries, crunchy almonds, and a hint of lemon to create moist, delicious muffins that you and your family will love. In just 40 minutes, you can enjoy these delightful treats. Click through to get the full recipe and make your kitchen smell amazing!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, melted and cooled

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

1 ½ cups fresh blueberries

½ cup sliced almonds, plus extra for topping

Zest of 1 lemon

1 tablespoon almond extract

Instructions
 

Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners or grease with cooking spray.

    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      In a separate bowl, mix the melted butter, eggs, vanilla extract, buttermilk, almond extract, and lemon zest until smooth.

        Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are okay.

          Gently fold in the blueberries and sliced almonds, ensuring an even distribution throughout the batter.

            Use a large spoon or ice cream scoop to divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

              Sprinkle additional sliced almonds on top of each muffin for a lovely crunch.

                Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

                  Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 muffins