Tuesday, June 23, 2020

Bakery-Style Blueberry Almond Muffins

Blueberry Muffins, Bakery Style Muffins, Blueberry Almond Muffins, High Altitude Blueberry Muffins, Muffins Photography
Blueberry muffins will probably always be my favorite of the muffins, and I've made so many variations of blueberry muffin recipes over the years.  My boys love them all, and they get so excited when there's a fresh batch of hot muffins for breakfast.  These, though, might be my most favorite.

While you can bake these in a regular muffin pan, using a jumbo muffin pan will give you six big, bakery-sized muffins.  Which isn't a problem, because if they were smaller, you were going to eat two anyway, right?

A combination of butter, sour cream and buttermilk yields incredibly tender and fluffy centers that are studded with juicy blueberries and crunchy almonds.  A hint of almond extract and a pinch of cardamom pair beautifully with the blueberries.

The golden-brown tops are created partly from the sprinkling of almonds and coarse sugar on top, but also from baking the muffins at a higher temperature for a few minutes, before lowering the temp to finish baking.  The result is a muffin that rises beautifully and has that nice, crunchy top that we all love and expect from a bakery muffin.



Blueberry Muffins, Bakery Style Muffins, Blueberry Almond Muffins, High Altitude Blueberry Muffins, Muffins Photography

Blueberry Muffins, Bakery Style Muffins, Blueberry Almond Muffins, High Altitude Blueberry Muffins, Muffins Photography

Blueberry Muffins, Bakery Style Muffins, Blueberry Almond Muffins, High Altitude Blueberry Muffins, Muffins Photography

Blueberry Muffins, Bakery Style Muffins, Blueberry Almond Muffins, High Altitude Blueberry Muffins, Muffins Photography




Baking Notes:
  • The almonds add a lovely crunch and texture to the soft muffins, and I adore the flavor of almond extract, but they can certainly be left out for just a blueberry muffin.
  • If you don't like cardamom, substitute your favorite spice, such as cinnamon, nutmeg or cloves.
  • If making 12 standard-sized muffins instead of 6 jumbo muffins, use an ice cream scoop to evenly and easily portion the thick batter into the muffin cups.  Bake at 400 F. for 10 minutes, then at 350 F. for 8-15 minutes, checking for doneness at around 8 minutes.


Bakery-Style Blueberry Almond Muffins
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse Kosher salt
  • 1/4 teaspoon cardamom
  • 6 ounces fresh blueberries
  • 1/2 cup almonds, chopped
  • 2 tablespoons coarse Turbinado sugar ("Sugar in the Raw")
Preheat the oven to 400 F..  Line a jumbo muffin pan with 6 jumbo paper liners, and lightly spray the liners with non-stick spray.

In a large bowl, whisk together the melted butter, sugar, eggs, buttermilk, sour cream and extracts.  Separately, combine the flour, baking powder, salt and cardamom.  Add the dry ingredients to the wet, and stir in briefly, but with floury streaks still remaining.  Add the blueberries and half of the almonds, and use a spatula to fold everything together, just until moistened, being careful not to over-mix.  Batter will be thick.

Divide the batter between the muffin cups.  Sprinkle the top of the batter with the remaining chopped almonds and the coarse sugar.

Bake on the center oven rack for 10 minutes.  Without opening the door, reduce the oven temperature to 350 F., and bake for another 20 minutes, until a toothpick comes out clean.  Cool for 5 minutes in the pan, then remove and cool the muffins on a wire rack for 20 minutes before serving warm with butter or jam.  If you like, dust lightly with powdered sugar just before serving, for a pretty finish.

Yields 6 large muffins

Recipe from Curly Girl Kitchen

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