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Blueberry Almond Muffins

The Goods
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon Fleischmann's® Baking Powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup Mazola® Corn, Canola OR Vegetable Oil
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/2 cup almonds, sliced
  • 1 cup blueberries, fresh OR frozen

Who doesn't love a great blueberry muffin for breakfast?

Yield:
1 dozen muffins
Prep Time:
15 min
Bake Time:
15 to 18 minutes
Total Time:
33 min
Make Good is Easy

Preheat oven to 400˚F. Grease standard 12-hole muffin pan (2-1/2 x 1-1/4 inch cups) or line with paper baking cups.

Combine flour, sugar, baking powder, and salt in a large mixing bowl.Whisk together milk, oil, egg and almond extract. Add to flour mixture and stir just until flour is moistened. Fold in almonds and blueberries.

Divide batter evenly into prepared muffin pan.

Bake 15 to 18 minutes or until a deep golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool.

Recipe Tip: To garnish, sprinkle tops of muffin batter with additional almond slices and coarse sugar prior to baking.

 

Enjoy!

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