Blueberry Almond Croissant Muffins

These Blueberry Almond Croissant Muffins are inspired by the famous French almond croissants. Soft, fluffy blueberry muffins are stuffed with a rich almond croissant filling, then topped with almonds and a dusting of powdered sugar. If you’re looking for a delicious twist on blueberry muffins, try these!

There’s something about blueberry muffins that just makes them irresistible. Perhaps it’s the juicy blueberries that add a delicious sweetness to the muffins, or maybe it’s the color of the blueberries that’s visually attracting. Either way, I will say that blueberry muffins are by far my favorite muffins.

I baked these blueberry almond croissant muffins on a whim. I was craving blueberry muffins, but wanted an elevated version of them. And, what elevates a baked good more than that rich, delicious frangipane filling that’s famously stuffed inside almond croissants? I made these for our brunch last weekend with the family and they were gobbled up within minutes.

The blueberry almond croissant muffins, themselves, are simple, yet full of flavor and big on soft texture. The batter uses standard ingredients (butter, sugar, flour, leavening agents, salt, milk) and has the addition of Greek yogurt. Although you can certainly use sour cream instead. I love adding Greek yogurt to my muffin batter, because not only does it add extra nutrition and protein, but it also makes the crumb/texture of the muffins incredibly soft.

Here’s what you will love about these muffins

• These blueberry almond croissant muffins can be made in roughly 30 minutes. They take just a few minutes to mix together, then 20 minutes to bake.
• Blueberry muffins, elevated! If you are looking for a twist on blueberry muffins with a bit of an elevated, rich flavor, these muffins are it. The rich, indulgent frangipane filling adds the perfect, delicious flavor to the muffins.
• On the go breakfast. Muffins are a great on the go breakfast. Trust me, I have plenty of on the go breakfasts, with my 4 kids!
• These blueberry almond croissant muffins freeze well, so if you want to make them in advance, or for your week ahead, you can just stick them in the freezer to keep them fresh.

Here’s how to make these Blueberry Almond Croissant Muffins

Muffins are one of my go to recipes when I want something that doesn’t take a whole lot of effort. While muffins are a traditional breakfast or brunch item, I also love eating them as an afternoon snack and honestly sometimes enjoy eating them as a dessert. Add a scoop of vanilla ice cream and I’m set!

Make the frangipane filling

The frangipane filling, also known as the almond croissant filling, is the rich indulgent filling that gets stuffed in the center of these muffins. Using either a stand mixer or large bowl with handheld mixer, you’ll simply add all the ingredients to your bowl, then mix to combine. Set the filling aside while you make the muffin batter.

Make the muffin batter

These blueberry almond croissant muffins take just a few minutes to mix together. You honestly don’t even need a handheld mixer or stand mixer. Just a large bowl and a whisk. Add the egg, butter, milk, sugar, yogurt, almond and vanilla extract. Whisk to combine.

Next, you’ll add in the sifted flour, baking soda and powder and salt. Stir just until combined.

Finally, you’ll fold in the blueberries. Folding in the blueberries simply means to gently stir the blueberries into the muffin batter, using a side to side, sweeping motion. This is so that you don’t deflate the air out of the batter.

Bake the muffins

Scoop the muffin batter into your muffin liners, filling the muffin liners halfway full. Add the frangipane filling on top of the muffin batter, then evenly divide the muffin batter over top of the frangipane filling. Sprinkle a generous amount of sliced almonds over top of the muffins. In a preheated 375 F oven, bake the muffins for 20-25 minutes.

Allow to cool a few minutes, then enjoy!

Allow the blueberry almond croissant muffins to cool a few minutes in the pan, then transfer to a wire cooling rack. Allowing them to cool a few minutes in the pan allows them to finish setting up so that when you grab them out of the pan, they don’t just crumble and fall apart.

When you are ready to enjoy, sprinkle powdered sugar over top of the muffins.

Frequently Asked Questions

How do I make my own muffin liners?

Cut 12 pieces of parchment paper that measure 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin liner in the muffin tin, once added.

Can I use dairy free milk?

You can use your favorite dairy or dairy free milk for this recipe.

Can I use gluten free flour?

Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend.

Here are some of my favorite muffin recipes

• Jumbo Blueberry Muffins
• Blueberry Streusel Muffins
• Banana Almond Croissant Muffins
• Almond Croissant Muffins

Let me know what you thought!

If you make these Blueberry Almond Croissant Muffins, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations

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