Wednesday, June 30, 2010

Blueberry Almond Muffins

I have a huge weakness for berries! All the berries at the local open market are looking gorgeous and are on sale before their two-week vacation so I scooped up a quart of blueberries and have finally been able to test out this recipe, an adaptation from  Fruit: Recipes for Lunch, Brunch, Desserts And More. I always buy more fruit than a recipe calls for because of my, ahem, need to test berries for freshness.

Ingredients (makes about 18 cupcake-sized muffins)
  • 1 3/4 c. all-purpose flour (unbleached)
  • 1 3/4 c. almonds, ground finely in food processor (equals about 1 1/2 c. ground)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 3/4 c. sugar
  • 1 c. buttermilk (see note below)
  • 1 egg
  • 4 Tbsp. butter, softened (1/2 stick)
  • 2 c. fresh blueberries (about 1 pint)
  • cupcake papers/liners
 Note: Rather than buying buttermilk, you can pour 1 tsp. lemon juice into a liquid measuring cup and fill to the 1-cup line with milk. Let stand for five minutes, and use as buttermilk in this recipe.

  1. Preheat oven to 400 degrees.
  2. In large mixing bowl, combine flour, almonds, baking powder, cinnamon, nutmeg, and ginger. Mix well, then add sugar.
  3. In a smaller mixing bowl, combine buttermilk, egg, and butter. Beat or mix together thoroughly.
  4. Add liquid mixture to flour mixture and stir well.
  5. Gently fold in blueberries. 
  6. Spoon mixture into cupcake liners until about 3/4 full. 
  7. Bake at 400 degrees for 15-20 minutes.
  8. Let cool for at least 5 minutes before enjoying.
While baking, these looked like little blueberry volcanoes! I loved the subtle texture from the ground up almonds and the sweet of the blueberry topped with a pat of butter.

Two cups will definitely maximize the blueberry experience, but it is important to note that more blueberries mean less batter, keeping your muffins from getting too tall. If you choose to reduce the blueberries to 1 1/2 cups you might get a more traditional textured muffin. You could also completely replace the berries with any other small berries of your choice. My brother-in-law is encouraging me to try these again with raspberries.


  1. Hey Alyssa, my sister pointed your blog out to me. I love it! Great recipes and beautiful pictures. I'll be back for more inspiration soon. Also - Junior Girls just won canoe races! My heart is soaring.

    :) Meg

  2. ooh cool- i never have buttermilk and always just kind of guess when adding substitutes. Knowing a real substitute is handy, thanks!:)Raina