Reader Recipe
Blueberry-Almond Coffeecake Muffins

This winning recipe was featured in The Morning Blues.

The recipe for these beautiful, indulgent muffins worthy of a bakeshop window was submitted by Tamra Thavaradhara. For this first-place winner, Thavaradhara won a two-night stay at the historic Hardeman House Inn bed-and-breakfast in Nacogdoches, courtesy of our contest sponsors, the Nacogdoches Convention & Visitors Bureau and the Texas Blueberry Festival. The 2013 festival, June 8 in Nacogdoches, will feature vendors, contests and plenty of Texas-grown blueberries.

Blueberry-Almond Coffeecake Muffins

2 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tube (7 ounces) almond paste
4 ounces cream cheese
2 large eggs
1 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon almond extract
Zest of 1 lemon
1 1/2 cups Texas blueberries
1/4 cup packed light brown sugar
1/4 cup butter, softened
1 teaspoon cinnamon
1/2 cup sliced almonds

  • Preheat oven to 350 degrees. In a medium bowl, sift together 1 1/2 cups flour, baking powder, baking soda and salt. Set aside.
  • In a large mixing bowl, cream almond paste and cream cheese until well combined. Add eggs, sugar, lemon juice, almond extract and lemon zest and mix well.
  • With mixer on slow speed, blend in flour mixture until batter is just combined. Fold in blueberries gently with a spatula until well incorporated. With an ice cream scoop, divide batter among 6 paper-lined jumbo muffin tins or 12 paper-lined regular muffin tins.
  • To make streusel topping, combine remaining 1/2 cup flour with brown sugar, butter and cinnamon until the mixture resembles coarse crumbs. Gently fold in the almond slices with your fingers. Sprinkle an even amount of the topping atop each muffin.
  • Bake for 30 minutes on center rack or until a toothpick inserted into center of muffin comes out clean.

Servings: 12. Serving size: 1/2 of a jumbo or 1 regular-sized muffin. Per serving: 352 calories, 6.7 g protein, 14.5 g fat, 48.3 g carbohydrates, 2.6 g dietary fiber, 457 mg sodium, 28.2 g sugars, 51 mg cholesterol

Tamra Thavaradhara | Bartlett EC

0 Comments Post Your Comment »


Are you a co-op member?

Don't ask again