BLUEBERRY ALMOND MUFFINS

BLUEBERRY ALMOND MUFFINS image

Yield 12 Muffins

Number Of Ingredients 15

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3/4 cup sugar
5 oz ( 1 stick + 2T) butter, chilled, cut in 1" cubes
1T orange zest
1T + 1t Baking Powder
3/4t Baking Soda
1/2t salt
3 eggs, lightly beaten
1 1/2 cups buttermilk
3 cups flour
2 cups blueberries, strawberries or pears
Optional topping:
1 T egg white
1 T sugar
Pinch of cinnamon
1/2cup + 2T sliced almonds

Steps:

1. Preheat the oven to 350. Lightly butter the muffin tins. In the bowl of a mixer, with a paddle attachment, cream the sugar, butter, zest, baking powder, baking soda and salt on low until softened. Then on medium till light and fluffy, scraping down the sides of the bowl as necessary. 2. Add the eggs one at a time mixing after each. Pour in the buttermilk and mix on low till combined. 3. Add the flour in 3 batches turning of the mixture between each addition and mixing slowly till just combined. 4. Remove bowl from mixer and fold in the fruit by hand. 5. If making the topping, in a small bowl whisk the egg white till frothy. Add the sugar, cinnamon and almonds. 6. Spoon the batter into the muffin tins filling the cups to the rim. Spoon about a tablespoon of the topping on each muffin. 7. Bake for 20 to 25 minutes until the topping is nicely browned and the muffins are firm to the touch.