Bluberry Almond Muffins Oh My

A coworker mentioned "you should bake something for our morning meeting tomorrow." It was really hard to be convinced, but I said okay :)

Quick breads are often my go-to for a morning meeting at work. They are fast to put together, reliable and stay soft and moist overnight. But today I'm giving some blueberry muffins a try, with a twist of course. My Blueberry Crunch Coffeecake is always a hit, but what if I turned it into muffins?

Well, the result has been amazing. Similar to the coffeecake, it has a great personality and flavor. And, they take just a few minutes to whip together. One note - you could add less butter if you are going to eat them right away. But, if you are making them for the next day I recommend using the whole stick of butter - it will help them taste fresher the next day.

Ingredients
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 pint blueberries (about 1 3/4 cups)
2 large eggs
1 cup of milk or cream (what ever you have on hand will be great)
1 tsp. almond extract
1/3 cup of white sugar
1/3 cup brown sugar, lightly packed
8 tbsp (1 stick) of butter or vegetable oil - if using butter, melt and let come back to room temperature) You could use as little as 4 tbsp of butter if you are eating the muffins that day.

1/2 cup of slivered almonds
1/4 cup of brown sugar

Add dry ingredients into a bowl and whisk together. Mix in blueberries. In a separate bowl, mix eggs, then add milk, almond extract, and mix. Add in sugars, mix again. Finally, add cooled butter and mix well.

Blend liquid ingredients with the dry, being careful not to over mix. The batter will be lumpy. Divide the batter among 12 muffin cups.

Sprinkle the almonds and then the brown sugar equally over the top. Bake in a preheated oven at 400 degrees for 18 to 22 minutes until brown, and a toothpick inserted comes out dry.

Let cool and serve!