Read the full text of this recipe at Tiny.Kitchen:
Don't forget to leave a rating!
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.
for more recipes and cooking tips.
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: https://www.tiny.kitchen/blueberry-muffins/