Sugar Crunch Blueberry Almond Muffins
 
 
Easy blueberry almond muffins that are packed with juicy blueberries in every bite and topped with a sprinkle of coarse sugar to get that classic sugar crunch muffin top.
Yield: 12 muffins
Ingredients
  • 2.5 cups (320 g) all purpose flour
  • ¾ cup (150 g) sugar
  • 2 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup (113 g) cold unsalted butter, cut into ½-inch cubes
  • 1 cup + 2 tbsp (253 g) buttermilk
  • 2 large eggs
  • 2 tsp fine lemon zest
  • 2.5 tsp vanilla extract
  • ¾ tsp almond extract
  • 12 oz (340 g) fresh or frozen blueberries
  • ¼ cup (50 g) demerara or turbinado sugar
Instructions
  1. Heat oven to 425F. Line a 12-cup muffin tin with tulip-style or regular paper liners. Spray with cooking spray if not using muffin liners at all.
  2. Combine the flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse to blend together. Add in the butter pieces and pulse again until the mixture resembles cornmeal and the butter pieces are well incorporated into the flour mixture with no big chunks.
  3. In a large bowl, whisk together the buttermilk, eggs, lemon zest, vanilla, and almond extract. Pour the dry ingredients from the food processor into the wet ingredients. Fold together until well combined. Add in the fresh or frozen blueberries and fold the berries into the batter.
  4. Divide the batter among the prepared muffin tins. Sprinkle the tops with the demerara or turbinado sugar.
  5. Bake for 10 minutes at 425F, then lower the oven temperature to 375F and continue to bake for another 15-20 minutes, or until golden and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 2 minutes, then remove to a wire rack to cool completely. Serve once completely cool.
Notes
Recipe from Midwest Made
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/07/sugar-crunch-blueberry-almond-muffins.html