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.
blueberry, breakfast, muffins
Tried this recipe?
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how it was!