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Home » Recipes » Blueberry Almond Muffins
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Blueberry Almond Muffins

Topping

Directions

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.

Blueberry Almond Muffins

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Products Used in this Recipe

Baking Aids
Evaporated Cane Sugar

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Flours & Meals
Unbleached White Flour

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Gluten Free
Almond Meal/Flour

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Baking Aids
Sea Salt

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Baking Aids
Baking Powder

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Baking Aids
Evaporated Cane Sugar

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Gluten Free
Almond Meal/Flour

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