Description
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!
Ingredients
Frangipane filling
- 4 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup almond flour
- 1 large egg
- 1 teaspoon almond extract
Muffins
- 1 large egg
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup blueberries
Almond Topping
- Sliced almonds
After Baking
- Powdered sugar
Instructions
1. Preheat oven to 375F. Line a 12-count muffin tin with muffin liners. Alternatively, you can make your own. See note at bottom for how to make your own.
2. In the bowl of your stand mixer, fitted with the paddle attachment, or using a large mixing bowl and handheld mixer, add all ingredients for the Frangipane filling and mix until smooth and creamy.
3. In a large bowl, add melted butter, sugar, egg, Greek yogurt, milk, almond and vanilla extract. Whisk to combine. Add in the sifted flour, baking soda, baking powder and salt. Stir just until combined. Fold in the blueberries.
4. Scoop the batter, filling the prepared muffin tins, halfway full. Using a spoon or very small cookie scoop, evenly divide the Frangipane filling on top of the muffin batter. Finally, evenly divide the remaining muffin batter over top of the Frangipane filling.
5. Top the muffins with a generous handful of sliced almonds.
6. Bake in oven 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool 5 minutes in muffin tin, then transfer to a wire cooling rack.
8. Once ready to serve, sprinkle the tops of the muffins with powdered sugar.
Notes
- Storage – Store these muffins covered at room temperature a few days, or in the refrigerator for up to 1 week. You may also freeze the muffins for up to 3 months.
- Make your 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.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American, French