Fresh Blueberry Almond Muffins
Tender blueberry muffins studded with fresh berries and topped with sliced almonds. A simple batter mixed just until combined ensures a light, fluffy crumb. Quick to prepare and baked until golden in under 30 minutes.
Ingredients
Instructions
- 1
Preheat oven to 375°F and grease muffin tin.
- 2
Combine flour, baking powder, salt, and sugar in a bowl.
- 3
Add egg, milk, and melted margarine, stirring only until flour is dampened; batter should remain lumpy.
- 4
In a second bowl, toss blueberries with flour, then gently fold into batter.
- 5
Spoon mixture into prepared muffin tins, filling each about two-thirds full.
- 6
Sprinkle sliced almonds evenly over muffins.
- 7
Bake until golden.
Tips
Do not overmix batter to avoid tough, dense muffins.
Toss blueberries in flour before folding to prevent sinking to bottom during baking.
Good to Know
Store in airtight container at room temperature up to 3 days, or refrigerate up to 5 days.
Batter can be prepared up to 2 hours ahead; fold in blueberries and almonds just before baking.
Serve warm or at room temperature with butter, jam, or cream cheese.
Common Mistakes
Do not overmix batter to avoid dense, tough muffins.
Do not skip the flour coating on blueberries to avoid them sinking during baking.