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Amount Per Serving (51 g)
Calories from Fat 33
% Daily Value*
Saturated Fat 2.114g
Trans Fat 0.002g
Polyunsaturated Fat 0.263g
Monounsaturated Fat 1.079g
* Percent Daily Values based on a 2000 calorie diet.
** Nutritional values are calculated based on specific ingredients. The precise nutritional calculations for your ingredients may differ. This information should be not treated as dietary advice.
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Topped with a crispy sugar topping and packed with juicy blueberries, these blueberry muffins will make your morning right.
half and half
(plus 1 tbsp for the blueberries)
(fresh or frozen)
(for sprinkling on top)
Heat the oven to 400℉.
In medium mixing bowl, cream the butter and sugar then add eggs, almond extract, and half and half. Mix well.
Add the baking powder, salt, and 1/2 of the flour. Mix until incorporated. Add the remaining flour and mix until there are no large pockets of flour left. Do not over mix.
Toss the blueberries in 1 tablespoon of flour until lightly coated, then gently fold into the batter.
Spoon the batter evenly into a greased muffin cups or cupcake liner about 2/3 full then sprinkle the tops with a generous layer of turbinado sugar.
Bake for 20 minutes or until they are golden brown and a toothpick tested in the middle-most muffin comes out clean.
Cool before serving.
Store at room temperature covered with a loose breathable cover like a paper towel or tea towel to preserve the crunchiness. Will keep for 7 days.
brought to you by Tiny Kitchen Cuisine: https://www.tiny.kitchen/blueberry-muffins/