Bakery-Style Blueberry Almond Muffins

Baking Notes:

• • The almonds add a lovely crunch and texture to the soft muffins, and I adore the flavor of almond extract, but they can certainly be left out for just a blueberry muffin.

  • If you don't like cardamom, substitute your favorite spice, such as cinnamon, nutmeg or cloves.

  • If making 12 standard-sized muffins instead of 6 jumbo muffins, use an ice cream scoop to evenly and easily portion the thick batter into the muffin cups. Bake at 400 F. for 10 minutes, then at 350 F. for 8-15 minutes, checking for doneness at around 8 minutes.

Bakery-Style Blueberry Almond Muffins

• • 1/2 cup unsalted butter, melted

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1/2 cup buttermilk

  • 1/2 cup sour cream

  • 2 teaspoons vanilla extract

  • 1 teaspoon almond extract

  • 2 1/4 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon coarse Kosher salt

  • 1/4 teaspoon cardamom

  • 6 ounces fresh blueberries

  • 1/2 cup almonds, chopped

  • 2 tablespoons coarse Turbinado sugar ("Sugar in the Raw")

Preheat the oven to 400 F.. Line a jumbo muffin pan with 6 jumbo paper liners, and lightly spray the liners with non-stick spray.

In a large bowl, whisk together the melted butter, sugar, eggs, buttermilk, sour cream and extracts. Separately, combine the flour, baking powder, salt and cardamom. Add the dry ingredients to the wet, and stir in briefly, but with floury streaks still remaining. Add the blueberries and half of the almonds, and use a spatula to fold everything together, just until moistened, being careful not to over-mix. Batter will be thick.

Divide the batter between the muffin cups. Sprinkle the top of the batter with the remaining chopped almonds and the coarse sugar.

Bake on the center oven rack for 10 minutes. Without opening the door, reduce the oven temperature to 350 F., and bake for another 20 minutes, until a toothpick comes out clean. Cool for 5 minutes in the pan, then remove and cool the muffins on a wire rack for 20 minutes before serving warm with butter or jam. If you like, dust lightly with powdered sugar just before serving, for a pretty finish.

Yields 6 large muffins

Recipe from Curly Girl Kitchen