I’m not much for buying muffins. Most of them are calorie and fat bombs masquerading as healthy food. And then there is the fact that I can make 20 muffins at home for the price of 2 at the store. The ones at Starbucks or worse yet, in mainstream grocery stores are too big, and loaded for bear with sugar, oil, and chemicals. Please don’t feed them to your kids. Seriously. Not everyone is willing to make muffins at home, but much like most other cooking exercises, with a little practice putting together a batch of muffin batter can be done in fewer than 15 minutes. This recipe makes enough batter for two 12-cup muffin trays. I bake them over the course of 2-4 days. The batter can be kept safely in the fridge for up to five days and freezes really well. I go through phases of adding oats or nut meal to my muffins in place of some of the flour. This gives simple muffins more texture, flavor, fiber and in the case of nuts – more protein. Almond meal isn’t expensive. It’s often kept in the grocery store near the flour, though it should be noted that it doesn’t have the shelf life of flour. If you don’t plan to use all of it right away keep it in a ziplock bag in your freezer, taking out just what you need for a particular recipe.
Blueberry Almond Muffins (make 20-24 muffins)
- 3 cups all-purpose flour
- 1 cup almond meal (sold on the flour aisle – Trader Joe’s carries it)
- 2 teaspoons salt
- 1 ¼ cups sugar (see remarks in the methods section)
- 5 teaspoons baking powder
- 1 ½ cups buttermilk (you could also get away with sour cream, or plain yogurt)
- 3 eggs
- 1 ¼ cups canola oil
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 cup blueberries (I used TJ’s frozen wild organic blueberries – they aren’t terribly sweet but they have a lot of flavor)
Preheat oven to 350 degrees. Grease the muffin tins. I find vegetable sprays, such as Pam, are the most effective way to grease a muffin tin. Make sure to get a little of the oil or vegetable spray over the top edge of the tins so that the muffin tops don’t stick and tear off when you try to remove them.
In a medium mixing bowl whisk together the flour, almond meal, salt, sugar and baking powder. These are only lightly sweet muffins. If you have an insatiably sweet tooth you can add an extra ¼ cup of sugar to the mix.
In a separate mixing bowl blend together the buttermilk, eggs, canola oil, almond extract and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until the batter is thoroughly blended and no lumps remain. Gently fold in the blueberries.
Bake for 15-20 minutes until a tester inserted in the middle of a muffin comes out clean. Wait five minutes and remove all of the muffins from the tins. Eating home made muffins warm is one of life’s simple pleasures. Allow your leftovers to cool completely and store at room temperature in a sealed plastic storage container. They’ll last 3-4 days before they mold.