Ingredients
- 1 cup white whole wheat flour (or all-purpose flour)
- ¾ cup all-purpose flour
- 1 cup sugar
- ¼ cup toasted wheat germ
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¾ cup reduced-fat sour cream
- ¼ cup 1% low-fat milk
- 2 large eggs
- 2 tablespoons canola oil
- ¾ teaspoon almond extract
- 1 and 1/4 cups fresh or frozen (thawed) blueberries
- ½ cup chopped almonds, lightly toasted
- Optional: 1-2 tablespoons coarse or turbinado sugar
Method
Preheat oven to 350°F. Line a standard 12-cup muffin tray with paper liners.
In a large bowl whisk the flours, sugar, wheat germ, baking powder, salt, and nutmeg in medium bowl. Make a well in the center. In a small bowl whisk the sour cream, milk, eggs, oil and almond extract; add to flour mixture, stirring just until moist. Fold in blueberries and almonds.
Scoop 1/2 cup muffin batter into prepared muffin cups. If desired, sprinkle tops of muffins with coarse sugar.
Bake 20-24minutes, or until toothpick inserted in center of one muffin comes out clean. Transfer to wire rack to cool.
Notes
This is adapted from a recipe that originally appeared in Vegetarian Times (October, 2005). It no longer bears much resemblance, but some of the basic proportions remain the same. The original called for hazelnuts, but they are hard to find; moreover, I prefer almonds, so almonds it is.
If using frozen blueberries, pat them dry after thawing them (to keep them from “bleeding” into the batter and making it purple).
Categories
Breads, Muffins
Blueberry Almond Muffins. To import, drag image to your MacGourmet recipe box.