This recipe is adapted from one in America’s Test Kitchen magazine called “Nutritious Delicious” and it delivers perfectly moist, tender, and flavorful blueberry muffins.
¼ cup (1 ounce/28g) sliced almonds, lightly toasted, cooled, and roughly chopped
1 cup (5½ ounces/155g) whole-wheat flour
¾ cup (3¾ ounces/107g) all-purpose flour
¾ cup (3 ounces/84g) almond flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup organic low-fat buttermilk (or 1 cup whole milk mixed with 1 Tablespoon lemon juice or apple cider vinegar and let sit for 5 minutes to thicken slightly)
⅔ cup packed (4 ¾ ounces/135g) dark brown sugar
2 large organic eggs
¼ cup canola oil
2 teaspoons vanilla extract
1½ cups (7½ ounces/210g) fresh or frozen blueberries
1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin, including top, generously with canola oil spray (if using paper liners, lightly mist liners).
2. Mix together whole-wheat flour, all-purpose flour, almond flour, baking powder, baking soda, and salt in a large bowl.
3. In separate bowl, whisk buttermilk (or sour milk), brown sugar, eggs, oil, and vanilla together until combined. Using rubber spatula, gently stir buttermilk mixture into almond-flour mixture until just combined (do not overmix). Gently fold in blueberries until incorporated.
4. Divide batter evenly among prepared muffin cups (cups will be filled to rim) and sprinkle with reserved chopped almonds. Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 16 to 18 minutes (a few minutes longer if berries were frozen), rotating muffin tin halfway through baking.
5. Let muffins cool in tin on wire rack for 10 minutes. Remove muffins from tin and let cool for at least 10 minutes before serving.