I am a fan of just about anything almond-flavored, and this muffin did not disappoint. The sweet-tart juice of the blueberries combines beautifully with the luxurious almond extract, punctuated with the occasional crunch of a slivered almond in the mix. It's so delicious! And it's low in fat and sugar, too, and packed with whole grains. I definitely won't feel guilty eating this for breakfast tomorrow!
adapted from Eating Well in Season
makes 12 muffins
2 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup nonfat buttermilk
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups fresh blueberries (other berries would work too)
1/2 cup chopped toasted sliced almonds
1. Preheat oven to 400. Coat a 12-cup muffin pan with cooking spray, or use silicon or paper liners.
2. Whisk flour, baking powder, cinnamon, baking soda, and salt in a large bowl
3. Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla, and almond extract in another large bowl until well combined.
4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add berries and almonds. Stir just to combine; do not overmix. Divide the batter among the muffin cups (an ice cream scoop works well).
5. Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 22 to 25 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool.