These Almond Blueberry & Peach Sour Cream muffins are my new favorite go-to when craving something sweet for breakfast (or as an afternoon snack or light dessert). They are loaded with fruit and soft on the inside with a sugary crunchy top.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.
When we were up north a few weeks ago (vacationing and getting married!), my mom took me to a small road side blueberry farm where we picked a few pounds each of blueberries. I froze most of the berries I got and have been eating them frozen (a refreshing little snack) but knew I wanted to create a blueberry muffin recipe when I had some time. There is something very comforting about blueberry muffins for me – such a traditional muffin flavor but one I’ve never got burnt out. I’m also usually more of a savory breakfast person so I find myself enjoying these almond blueberry muffins even more as an afternoon snack or dessert than for breakfast (although they would be great for breakfast if you are a sweets breakfast person!).
The secret to this almond blueberry muffin recipe is that it is not only made using Bob’s Red Mill all-purpose flour but there is also some of Bob’s Red Mill almond flour in there for both flavor and texture. The addition of almond flour yields a more delicate crumb that I find makes the end result even lighter and moister than most traditional muffin recipes.
I love blueberry and peaches together but if you only have one or the other, you could make all blueberry or all peach muffins with this recipe (just make sure the fruit adds up to 1 1/2 cups). To create the crunchy top, I topped these with sliced almonds and sugar. You could also add a 1/2 tsp almond extract to the batter if you want the almond flavor to have an extra punch.
These Almond Blueberry & Peach Sour Cream muffins are my new favorite go-to when craving something sweet for breakfast (or as an afternoon snack or light dessert). They are loaded with fruit and soft on the inside with a sugary crunchy top.
- 1 1/2 cups Bob's Red Mill all-purpose flour
- 1/2 cup Bob's Red Mill almond flour
- 1/2 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 cup blueberries
- 1 medium peach (about 1/2 cup diced), pit removed and finely chopped
- 2 Tbsp Turbinado sugar
- 2 Tbsp sliced almonds
-
Preheat oven to 375 degrees and fill a 12 muffin pan with paper liners or grease with cooking spray.
-
In a medium mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, and salt.
-
In a bowl attached to a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until light and fluffy, about 3 minutes on medium speed.
-
Add the egg and vanilla extract and continue to beat until incorporated, about 30 seconds.
-
Lower the stand mixer speed to low and add in the flour mixture, sour cream, and whole milk, alternating between the dry ingredients and wet ones, just until combined.
-
Use a spatula to fold the blueberries and peaches into the batter.
-
Divide the batter evenly between the 12 muffin cups. Sprinkle the Turbinado sugar and sliced almonds evenly over the batter.
-
Bake for 30 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Transfer muffins to a wire rack and let cool for 5 minutes before enjoying.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!
3 Comments
Kris
Would this recipe also work with the GF flour?
Shellywest
KrisYes! I’d recommend an all-purpose gluten-free flour like Bob’s Red Mill which I’ve used many times to swap out AP flour in my recipes. Hope that helps!
Faye
I had some almond paste in my fridge that needed to be used, so pinched off bits and mixed into the batter as well and these muffins were really delicious. I also used frozen instead of fresh fruit (because it’s January!). The muffins were a huge hit!