Muffins stacked on a white marble cake stand.
Photography, Art Direction & Food Styling: Anthony Contrino

Why are muffins so good?  It’s one of my favorite breakfasts.  With such a crazy work schedule, I love something that I can grab as I’m walking out the door to enjoy (during my way too long commute) with a nice cup of coffee.

Classic blueberry muffins are so good, but the subtle almond flavor to these makes them just the slightest bit *extra*!

Almond Blueberry Muffins

Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive: 10 minutes
Servings: 8 muffins



  • ½ cup sugar
  • cup all-purpose flour
  • 1 ½ teaspoon cinnamon
  • ¼ cup sliced almonds, toasted, cooled and crumbled
  • 4 tablespoons ½ stick unsalted butter, melted


  • 1 cup all-purpose flour
  • ½ cup almond flour
  • ¾ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • cup vegetable oil
  • 1 large egg
  • cup milk, plus more as needed
  • ½ teaspoon almond extract
  • 1 cup fresh blueberries


  • MAKE THE TOPPING In a medium-sized bowl, stir the sugar, flour, cinnamon and almond until well combined.
  • Add the butter and stir until it is absorbed into the dry ingredients. The finished product will be pasty.
  • Allow the butter to cool completely so that the mixture hardens.
  • Use your hands to break the mixture into large crumbs; set aside.
  • MAKE THE MUFFINS Preheat the oven to 375-degrees and line a standard cupcake pan with 8 liners.
  • In a large bowl, whisk the flour, almond flour, sugar, salt and baking powder until well combined.
  • Place the egg into a 2-cup measuring cup and whisk until smooth.
  • Add the oil.
  • Add enough milk to reach the 1-cup mark, about ⅓ cup and the almond extract and whisk to combine.
  • Add the wet ingredients to the dry ingredients and gently mix to combine using a rubber spatula.
  • Add the blueberries and fold to incorporate them evenly into the batter.
  • Scoop the batter into the mold, filling almost all the way to the top.
  • Top the batter generously with the crumble.
  • Bake until a cake tester comes out with barely moist crumbs when inserted into the center of the oven, about 16 minutes.
  • Allow the muffins to cool in the pan for 10 minutes before carefully removing them from the pans;
  • Serve warm or at room temperature.


Store muffins in an airtight container for up to 3 days at room temperature.
Course: Breakfast
Author: Anthony Michael Contrino