Very Berry Muffins

These are my favorite summer muffins.

Any berry will do.
But lately the farmer's markets have been stocked w/ strawberries and blueberries, and they have been just delicious.

Very Berry Muffins:

1 1/3 cups sugar
zest of a lemon
1 stick of butter, softened
2 eggs
1/4 tsp almond extract

Mix all together until light and creamy.

Now add in a bit at a time:

1 1/2 cups of flour
1/2 cup of almond flour
2 tsp baking powder
1/2 tsp salt

Next, add in:

2/3 cup milk
1 cup of blueberries
cinnamon sugar for the top

375F for 25 minutes for normal size muffins.

For those of you asking where I get these large pretty paper baking liners (they are great, no sticking, and no cleaning up muffin tins)....I buy them online at amazon, or at Home Goods when I see them. They come in all sizes.


Valerie Suhanosky said…
something wrong with the print button on this muffin recipe!
Valerie Suhanosky said…
its ok now! sorry
I just took a stick of butter out to soften and will be baking these for our new neighbors, even though it feels like a NJ summer day in San Diego. Thanks!
Bebe said…
Stacey, can I use almond meal in place of almond flour?

You probably answered this at one time, but…..

Stacey Snacks said…
This comment has been removed by the author.
Diane Hoey said…
The baking cups and the berries peaking out on top but these muffins look amazing. I've also used the baking cups to hold individual servings of dishes to bring to parties/potllucks/picnics. It's easy for people to manage and doesn't require any work for the hostess.
Portia825 said…
In your answer to BeBe, confusing. What do you prefer to almond meal?
Stacey Snacks said…
Bebe & Portia (I revised my comment),
I imagine it would be fine to use almond meal, but the muffins will be denser, for sure.

Almond FLOUR makes everything lighter...I am preferring it to almond meal these days......except in frangipane or tarts.

Supriya Kutty said…
IS it necessary to use Egg? can i make it without using egg?