Double Blueberry Muffins

What could be better than a blueberry muffin? How about a blueberry muffin with blueberry jam inside and topped with sugar and toasted almonds? Delicious.

Spray and line a jumbo muffin tine with cupcake liners. Set aside. Preheat the oven to 400°F.

This recipe will yield 12 jumbo muffins.

Blueberry Jam

• 1 c. frozen blueberries
• 1 tsp. cane sugar
• 2 tsp. water

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Add the ingredients into a saucepan, bring to a simmer and cook 6-8 minutes, mashing and stirring along the way.

Set aside to cool.

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Blueberry Muffin

• 1 c. cane sugar
• 2 large eggs
• 1 tsp. vanilla extract
• ½ almond extract
• 1 c. buttermilk (1c. milk plus ½ tsp. lemon juice, let sit for a few minutes)
• ¼ c. avocado oil
• ¼ c. melted and cooled butter
• 2 ½ all-purpose flour
• 2 ½ tsp. baking powder
• 1 tsp. kosher salt
• 1 c. frozen blueberries, toss in 1 tsp. flour right before adding to the batter
• ¼ c. toasted, slivered almonds
• 2 tbsp. cane sugar

Instructions

1. In a large bowl, combine the sugar, the eggs and the extracts with a whisk. To this, add in the buttermilk, the avocado oil, the cooled melted butter and whisk to combine.
2. With a wooden spoon or spatula, stir in the flour, the baking powder and the salt. Gently stir in the flour coated blueberries.
3. Scoop the batter into the muffin tin, filling each with 1/3 c. of the batter. Dollop 1 tsp. of the blueberry jam and then an equal layer of muffin batter.
4. Sprinkle toasted almonds and sugar on the top.

Bake for 22-25 minutes or when a skewer inserted into the middle comes out clean.

Let cool, serve with a smear of butter.