Blueberry Almond Muffins
Recipe from Fleischmann's Yeast, Argo, Karo

We hope you enjoy this delicious recipe from Argo, a provider of trusted products and a producer of trusted results.


Blueberry Almond Muffins

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Servings: 12 muffins
Prep Time: 15 mins
Total Time: 30 mins
Related Categories: Blueberry Muffins, Bread and Pastry, Muffins, Muffins, Quick and Easy
 
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Ingredients
  • 2  cups
    all-purpose flour
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  • 1/2  cup
    sugar
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  • 1  tablespoon
    Argo® Baking Powder
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  • 1/4  teaspoon
    salt
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  • 1/2  cup
    milk
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  • 1/2  cup
    Mazola® Vegetable Plus! Oil
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  • 1 
    egg
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  • 1/2  teaspoon
    almond extract
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  • 1/2  cup
    almonds, sliced
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  • 1  cup
    blueberries, fresh OR frozen
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Directions
1.
PREHEAT oven to 400°F. Grease standard 12-hole muffin pan (2-1/2 x 1-1/4 inch cups) or line with paper baking cups.
2.
COMBINE flour, sugar, baking powder, and salt in a large mixing bowl. Whisk together milk, oil, egg and almond extract. Add to flour mixture and stir just until flour is moistened. Fold in almonds and blueberries.
3.
DIVIDE batter evenly into prepared muffin pan.
4.
BAKE 15 to 18 minutes or until a deep golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool.

Recipe Tip:
To garnish, sprinkle tops of muffin batter with additional almond slices and coarse sugar prior to baking.
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