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Blueberry-Almond Muffins

Blueberry-Almond Muffins Recipe

  • ½ cup (3 ounces) whole unblanched almonds
  • ¾ cup granulated sugar
  • 1 stick plus 2 tablespoons (5 ounces) unsalted butter, chilled and cut into 1-inch cubes
  • 1 tablespoon finely chopped orange zest (about half of an orange)
  • 1 tablespoon plus 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 extra-large eggs, lightly beaten
  • 1½ cups buttermilk
  • 3 cups unbleached pastry flour or unbleached all-purpose flour
  • 2 cups blueberries or 1 to 1½ cups chopped strawberries, nectarines, peaches, or pears (½-inch chunks)
  • 1 tablespoon egg white (½ extra-large egg white)
  • 1 tablespoon granulated sugar
  • Pinch of ground cinnamon
  • A few gratings of fresh nutmeg
  • ½ cup plus 2 tablespoons (about 2 ounces) sliced unblanched almonds
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 360kcal (18%)
Total Fat 16g (24%)
Saturated Fat 6g (30%)
Cholesterol 81mg (27%)
Total Carbohydrate 49g
Dietary Fiber 3g
Sugars 18g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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