I hope everyone had a fabulous Independence Day! It really does seem that the 4th of July, more than any other holiday, epitomizes summer in full swing, don’t you think?
If you’re in the mood for a tasty breakfast to prepare to extend the festive mood of the weekend into the rest of the week, look no further. This blueberry muffin recipe is the best I’ve ever had, and I love to prepare it during the summer months, when the fresh berries are at their peak. Not only are these muffins absolutely delectable with their addicting juxtaposition of tartness from the berries layered over a cozy almond backdrop, they are also a snap to prepare, allowing you to relegate the majority of the heavy lifting for this one to your food processor. This store well in the refrigerator, so by making a batch today, you could easily have breakfast wrapped up for the rest of the week!
Blueberry Muffins with an Almond Kick
7 ounces almond paste
6 tablespoons butter, cut into small pieces
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon lemon zest
1/2 teaspoon salt
3/4 cup milk
2 eggs
1 cup fresh blueberries
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.
These look really yummy and considering I just bought 5 pounds of fresh blueberries I might just have to try them. I bet the almond twist makes all the difference.
My 7 year old daughter loves almond extract. She uses it as her secret weapon when making cakes and cookies.
I can say from experience, these are the most amazing muffins EVER!!! They are so tasty, I have to make them by double and quadruple batches because they go so quickly.
Another Amy Bell amazing recipe!
Oh, Amy, these sound SO good. I love almond flavoring. I’ve got to run to the store for almond paste. Just found the freezer paper this weekend at the grocery store – it was sitting on the shelf above all the jam stuff – how about that?!! But, these muffins look delicious and I need to make them NOW. Love your recipes!!
These look positively splendid! I love blueberry muffins.
Yum! I was just thinking this morning about making some Blueberry Muffins. I’ve never used Almond paste before, extract, but not paste. Sounds great!
Remember…you can link up to Cupcake Tuesday on HoosierHomemade and Delicious Dishes over at Blog Party!
Thanks for sharing the recipe!
~Liz
You got me at “Cozy almond backdrop”! O my dear, you have some great descriptions for your recipes!!
That is certainly a kick of almond…YUMMY! My entire family loves almonds…what a great way to add some life to blueberry muffins.
What a great idea, especially this time of year when blueberries are in season. On another note, I just threw a surprise 30th b-day party for my husband, so you’ll have to stop by and check out all the details of it. http://alattewithotta.blogspot.com/2010/07/ott-es-30th-birthday-party.html
Wow – I love anything with almond in it! I’m definitely going to try these!
These look wonderful!
I just gave you a Blog with Substance award http://adomesticnerd.blogspot.com/2010/07/blog-with-substance-award.html
Thanks for taking a minute to link up to Cupcake Tuesday and Blog Party!
~Liz
That looks so good 🙂 Love blueberries!
These look amazing!
Thanks for linking up!
~Liz