Blueberry Almond Doughnut Muffins
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Serves: 12 muffins
 
Blueberry donuts with almonds.
Ingredients
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup milk
  • 1 1/3 cups fresh blueberries coated with an additional tablespoon of flour
  • 1/2 cup sliced almonds
Instructions
  1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
  2. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs, vanilla and almond extract beating to combine.
  3. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.
  4. Spoon the batter evenly into the prepared pan, filling the cups nearly full. Top with almonds.
  5. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
  6. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
  7. Adapted from King Arthur Flour and facts from http://www.pickyourown.org/
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/04/10/blueberry-almond-doughnut-muffins/