Blueberry Almond Muffins

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Recipe bymruthbaker

Categories:
- Almond
- 45 minutes
- Blueberry
- Muffin
- penzeys

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Ingredients:

1/2 Cup all-purpose white flour
3/4 cup white whole wheat flour
1/2 cup oat bran
1/4 cup flaxseed meal
3/4 cup sugar
2 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
4 TB butter, melted
3/4 cup skim milk
1/2 tsp almond extract
1/2 tsp vanilla extract
2 large eggs, lightly beaten
1 cup blueberries (if frozen, do not thaw)
1/2 cup sliced almonds
2-4 TB sunflower seeds (light sprinkling for tops)

Heat oven to 400. Stir the dry ingredients together in a medium bowl. Make a well in the middle. In a separate bowl, stir together the melted butter, milk, almond extract, vanilla extract, and eggs. Pour into the well and combine the liquid and dry ingredients with a few swift strokes, approximately 10-20 seconds. Don't over-mix. Gently fold in the blueberries and almonds. Divide the batter evenly among 14 muffin cups (use paper or foil liners). Top with a light sprinkling of sunflower seeds. Bake until muffns are golden brown, 25-27 minutes. Remove from pans after about 5 minutes. Best when served warm, but these freeze and reheat well.
Prep time: 10 minutes. Baking time: 25-27 minutes. Yield: 14 muffins.