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blueberry almond muffin

Blueberry Almond Muffins

The Sugar Coated Cottage
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 mins
Cook Time 30 mins
Total Time 50 mins
Course Muffin
Servings 10 -12 servings

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

Instructions
 

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