Adapted from Blueberry Muffins in 100 Morning Treats cookbook.
Course Bakery
Cuisine American
Keyword Vegetarian
Essential Ingredient Blueberries
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12muffins
Calories 343kcal
Ingredients
2cupsall-purpose flour
1/2cupalmond flour
2 teaspoonsbaking powder
1teaspoonfine sea salt
1/4teaspoonbaking soda
2largeeggsroom temperature
1cupgranulated sugar
1teaspoonlemon zest
3/4cupbuttermilkroom temperature
1/4cupsour creamroom temperature
1Tablespoonlemon juice
1teaspoonpure vanilla extract
5 tablespoonsunsalted buttermelted
1/3 cupcanola oilor vegetable oil
2cupsfresh or frozen blueberries
Topping
1/2cupgranulated sugar
3/4teaspoonfreshly grated nutmeg
Instructions
Position an oven rack in the middle of the oven and preheat the oven to 375°F. Generously butter a standard twelve-cup muffin tin, including the top.
In a large bowl, whisk together the flours, baking powder, salt and baking soda. Make a well in the center.
2 cups all-purpose flour, 1/2 cup almond flour, 2 teaspoons baking powder, 1 teaspoon fine sea salt, 1/4 teaspoon baking soda
In a large bowl, whisk together the eggs and sugar. Zest a lemon over the top of the bowl, aiming for about a teaspoon of zest. Whisk in the buttermilk, sour cream, lemon juice and vanilla. Pour in the melted butter and oil and whisk until creamy and smooth.
2 large eggs, 1 cup granulated sugar, 1 teaspoon lemon zest, 3/4 cup buttermilk, 1/4 cup sour cream, 1 Tablespoon lemon juice, 1 teaspoon pure vanilla extract, 5 tablespoons unsalted butter, 1/3 cup canola oil
Use a large silicone spatula to scrape the wet ingredients into the dry. Gently fold the two together to make the batter; don't worry if there are a few lumps. Fold in the blueberries until just barely mixed.
2 cups fresh or frozen blueberries
Use an ice cream scoop to fill the muffin cups, dividing the batter evenly among all 12. They will be full and heaping.
Mix together the sugar and nutmeg topping. Sprinkle on top of the muffins.
1/2 cup granulated sugar, 3/4 teaspoon freshly grated nutmeg
Place the muffin pan on the middle rack of the oven. Bake for about 18-23 minutes, rotating once, after 10 minutes. Ovens many vary in their temperatures, so look for the edges to be light golden and the muffins properly puffed in the center. You can do a toothpick test; it should come out mostly clean with a few crumbs.
Cool the muffins in the tin on a cooling rack for 5 minutes. Gently loosen around the edges and carefully ease each muffin out. Cool for a few more minutes, then serve warm
Notes
I use frozen wild blueberries when local berries are not in season.