Blueberry Pistachio Muffins
I love almonds paired together with blueberries, and I sprinkle them on top of my yogurt in the morning mixed with some honey.
Sadly, I was out of almonds, and wanted to bake blueberry muffins.
What's a girl to do?
Use pistachios instead.
I have partnered with Setton Farms California Pistachios, and they are truly the BEST freshest pistachios I have ever had.
I have reordered them twice now, we are addicted.
These were even BETTER than my usual almond blueberry muffins, if you can imagine that.
This recipe makes 12 regular, normal human size muffins, however, I like the TEXAS big ass size, so I only get 8.
If making uber muffins, then increase baking time 10 minutes.
Blueberry Pistachio Muffins:
1 1/3 cups sugar
zest of a lemon
1 stick of butter, softened (8 tbsp)
1/4 tsp almond extract
1/4 tsp vanilla extract
Mix all together until light and creamy.
Now add in a bit at a time:
2 cups of flour
2 tsp baking powder
1/2 tsp salt
Next, add in:
2/3 cup milk
1+ cup of blueberries
2 tbsp turbinado (raw) sugar
1/4 cup of finely chopped California Pistachios
Mix the wet ingredients together in a large bowl and slowly combine the flour, baking powder and salt.
Add in the milk and stir in the blueberries.
Using an ice cream scoop, measure out even scoops of batter into each muffin liner.
Sprinkle w/ raw sugar and chopped pistachios.
Bake 25 minutes in a 350F oven....or 35 minutes if making bigger muffins.
Let cool on rack....these are a neighbor and friend favorite!