“This is one of the best muffins. They melt in your mouth and my son just loves them.” - by dia
Ingredients
Adjust Servings
Original recipe yields 1 dozen
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
- Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
- Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.
Nutrition
Amount Per Serving (12 total)
- Calories
- 259 cal
- 13%
- Fat
- 12.2 g
- 19%
- Carbs
- 32.5 g
- 10%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"I tried this one because there were not any reviews on it yet, plus the ingredients sounded so good. I followed everything as stated except I used low fat vanilla yogurt because it was all I had, and..." See more I added extra blueberries. I made them for my husband this morning and sent some with him to his buddy's house. He told me that one said, "What in the world did she put in these? Because I think she added some heaven". And I gave some to my brother & sister-in-law, and they said that they were the best blueberry muffins they had ever had too. So, I would say that this is a keeper :) Thank you!"
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