Best Blueberry Muffin Recipe Ever

I love blueberry muffins. My husband loves blueberry muffins. Our preschooler loves blueberry muffins. We make them nearly every Sunday morning and eat them through the week. To be honest, they are usually gone by Tuesday. J has figured out how to use frozen blueberries and keep them from exploding while baking. I consider this nothing short of genius.


Best Blueberry Muffin Recipe Ever

Servings 12 muffins


  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick unsalted butter softened, 1/2 cup
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk
  • 2-1/4 cups fresh blueberries


If using frozen blueberries, do not defrost them! Keep them frozen and toss with flour to keep them from exploding in the oven or turning the batter blue.
Tried this recipe?Let us know how it was!

Almond Torte Recipe

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Almond Torte Recipe
One of the best parts about holidays in my family is the abundance of once-a-year food. Everything from Passover brisket to a hazelnut chocolate loaf and bunny brioche bread make an appearance as we celebrate the spring holidays. This year my mom adapted a recipe for a new dessert and everyone agreed it's a keeper!
  1. Preheat oven to 375°.
  2. With vegetable-oil spray, lightly coat inside of a 10-in. pan (we used a pie pan). Sprinkle inside of dish with 1 tbsp. sugar, tilting and turning the dish to coat evenly. Discard any excess. Set dish aside.
  3. In a large bowl, whisk egg yolks with remaining 1/2 cup sugar for several minutes until pale yellow and thick. Gently stir in almond flour and almond extract. Set aside.
  4. In a large clean bowl, beat together egg whites and salt until firm peaks form. Stir 1/3 of the whites into yolk-almond mixture to combine thoroughly, then gently fold in remaining whites.
  5. Pour batter into prepared dish and bake until set and golden brown on top, about 30 minutes. L
  6. et cool 15 minutes, slice, and serve with raspberry sauce if desired.
Recipe Notes

My opinion:
This light and airy dessert is the perfect addition to an Easter brunch or a Passover meal. The raspberry sauce absorbs into the sponge-like texture and is just delicious. The sugar crust adds a touch of sweetness but isn't overwhelming.