Blueberry Almond Muffins

These are the muffins I mentioned last week in the post about Rich’s birthday celebrations. We are suckers for anything almond, and if you throw blueberries in the mix, we can’t ask for anything more (well, chocolate, but that is a whole other category). The first almond blueberry muffins we had were from Pint Size Bakery and they were like no other muffins I have ever had. They were the lightest, moistest cake I have ever eaten, perfumed with almond and dotted with berries. I should have asked how they made them, but they were super busy the day we were there, and I haven’t taken the time to contact them to ask.

I did a quick internet search and found a recipe for Blueberry Almond Muffins from Odense Almond Paste. And we happened to have a package of the paste, so I tried them, with a few adjustments. They were supposed to have lemon zest, which I replaced with vanilla extract. I wanted the focus to be on the almond, and it was. They turned out moist and tall, with a definite almond flavor and that close-grained yet rich texture that only almond paste can impart. While they weren’t really the same as the bakery muffins, they were a new twist on blueberry muffins that we will definitely be making again.

You will probably have to buy almond paste to make these, but the rest of the ingredients are pretty standard. I used frozen blueberries since blueberry season is long past. Blueberries are one fruit that I almost always have in the freezer, since it is so easy to throw some into a smoothie, pancakes or muffins on a whim. Next time I will sprinkle a little sugar on top of the muffins before they go into the oven.

As an aside, I only have the picture Rich took with his phone before he ate his muffin. We ate the batch over a few days, but didn’t ever stop to take another picture. That is how good they were. Our waistlines and cholesterol levels can’t take too many treats; so more pictures will have to wait until we have the dietary leeway to make these again.

Blueberry Almond Muffins
From Odense Almond Paste
Makes 12 muffins

2 cups flour
½ cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 (7 oz.) package almond paste, grated on a box grater
6 tablespoons cold butter, cut into small pieces
¾ cup milk (I used skim)
2 eggs
1 teaspoon vanilla extract
1 cup blueberries (frozen or fresh)
Sugar (granulated, coarse or demerara), optional

Preheat oven to 375 degrees. Grease a 12 cup muffin pan and set aside.

In a large bowl, stir together flour, sugar, baking powder and salt. Cut in grated almond paste and butter until the mixture looks like coarse crumbs.

In a separate bowl, beat the milk, eggs and vanilla until well mixed. Stir into the flour mixture gently. When just a few streaks of flour remain, add the blueberries and stir gently.

Spoon into muffin cups ­– the cups will be almost full of batter. Sprinkle tops sugar, if desired.

Bake for 25-30 minutes, or until tops are rounded and muffins are golden brown on top. A toothpick inserted in the middle of a muffin will come out clean when the muffins are done.

Remove muffins from pan to cool on a rack. Serve warm or room temperature. Muffins keep for several days in an airtight container. Freeze for longer storage.

Download the recipe here.

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8 thoughts on “Blueberry Almond Muffins

  1. Dumb ? Why do you have to grate almond paste? Isn’t it the consistency of tomato paste?
    Like now you know I’ve never used or bought almond paste before. Mary
    P.S. pop over to Baking Circle Friends – a few surprises.

    • Not a dumb question. The commercial almond paste (usually Odense brand) can be stiff and hard, necessitating the grating. If you make your own (totally worth it – so much better than the commercial paste, which is still good), or if you have access to fresher paste than I can get in my grocery store, it will be soft like you describe. In that case, just mash it into the mixture after you cut in the butter.

  2. Hiya, Sarah! I enjoyed reading about your bakery visit, and those wonderful sounding muffins…I believe the bakery is using, based on the name of the muffin, frangipane, which is an almond paste based pastry component, basically what almond croissant are filled with, and can also be used as a tart filling, along with other applications. Its pretty commonly used to ‘dress up’ day old croissant, which are split, spread with the frangipane, and rebaked. I found this, online, with a similar muffin idea, for you to play with…:

    http://icingdesignsonline.blogspot.com/2012/06/summer-cherry-almond-muffins-with.html

    Also, a standard bakery formula, for the frangipane, by weight…:

    Almond paste………8oz
    Sugar…………………8 oz
    Butter…………………4 oz
    Cake/Pastry flour…2 oz
    Eggs………………….2 oz

    Hope this helps, on your quest!

    Have fun,
    Laura

    • Yum! I love almond paste. I have used it as filling cinnamon rolls, instead of the cinnamon sugar and butter – which I guess makes them almond rolls instead of cinnamon rolls. Might have to use your formula for frangipane next time. Thanks!

  3. Also! Another use, for the yummy stuff…’Bostock’, which is leftover brioche,spread and rebaked…like I’d have any leftover brioche! On challah, too…yummmm!

  4. You’re quite welcome!…I am an ‘almondhead’, big time….I’ve also made almond filled cinnamon rolls, Yummers!

    Have a lovely day,
    Laura

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