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–+ servings
blueberry almond muffin
The Sugar Coated Cottage

Blueberry Almond Muffins

A delicious and flavorful way to start your day. A great streusel topping, plump juicy blueberries and almond filling in the batter make these a winner!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 -12 servings
Course: Muffin
Ingredients Method

Ingredients
  

  • MUFFINS:
  • 1 cup all purpose flour
  • 1/4 cup brown sugar
  • 1 Tbsp baking powder
  • pinch of salt
  • 1/2 cup + 2Tbsp sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 Tbsp vegetable oil
  • 1 egg
  • 1 cup blueberries
  • 3/4 can almond pastry filling or 9 oz, I used Solo brand 12.5 ounces
  • STREUSEL:
  • 1/4 cup flour
  • 2 Tbsp butter melted
  • 2 Tbsp brown sugar
  • 2 Tbsp white sugar
  • 1/4 tsp cinnamon

Method
 

  1. MUFFINS:
  2. Pre heat oven to 350 degrees. Line muffin tin with paper cups.
  3. Place flour, brown sugar, baking powder and salt in bowl.
  4. In separate bowl put in the sour cream, vanilla and almond extracts, vegetable oil and egg. Mix until blended.
  5. Add the dry ingredients to the sour cream mixture. Fold batter until we'll blended.
  6. Add in almond pastry filling and fold until well incorporated.
  7. Fold in blueberries. Scoop into muffin tins, fill each half way.
  8. Top with streusel, using all of it.
  9. Bake 30-35 mins, until toothpick inserted in center comes out clean. Let cool 10-15 minutes.
  10. STREUSEL:
  11. Add flour, sugars and cinnamon to the melted butter. Mix until you have a crumbly mixture.

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