Blueberry Almond Muffins

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Submitted By Chelsea Lincoln from the Bob's Red Mill Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 22
Rating: 3.32
You:
Rate this recipe!
Submitted By Chelsea Lincoln from the Bob's Red Mill Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Prepare the topping by combining all ingredients and using a pastry cutter or fork to cut the butter into the sugar and flour. Cut in butter until it is pea-size and set aside.

    For the muffins, whisk together the evaporated cane juice, oil, eggs and milk. In a separate bowl, blend together the flours, baking powder and salt. Add the dry ingredients into the wet and combine using a spatula. When the batter is mostly blended, add the blueberries and fold into the batter. Be careful not to over mix. Spoon the batter into greased muffin tins about ¾ full. Add the topping evenly over the muffins. Bake at 375°F for 25 minutes. Makes 12 muffins.

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