Blueberry Almond Muffin Cupcakes

Name: Blueberry Almond Muffin Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1/2 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon almond extract; 1/2 cup milk; 1 cup fresh blueberries

Highlighted under: Pastry & Sweets Corner

I absolutely love making these Blueberry Almond Muffin Cupcakes, as they bring together the best of both worlds: muffins and cupcakes! The combination of fresh blueberries and almond extract is simply delightful, creating a burst of flavor in every bite. Baking them is a breeze, and the aroma that fills the kitchen while they're in the oven is irresistible. They make for a perfect breakfast treat or a sweet snack any time of the day; I can hardly resist having a second one right after the first!

Created by

Ethan

Last updated on 2026-02-07T23:22:28.053Z

Creating these Blueberry Almond Muffin Cupcakes was a delightful experience for me. I decided to add a hint of almond extract to elevate the flavor profile of traditional blueberry muffins, and the result was phenomenal! The balance between the sweet blueberries and the nutty aroma of almonds is one I'll definitely repeat.

During my baking adventure, I discovered that folding in the blueberries gently prevents them from breaking apart and turning the batter purple. This little tip ensures that every cupcake has beautiful, intact blueberries that burst with flavor, making them as visually appealing as they are delicious!

Why You'll Love These Cupcakes
The perfect blend of sweet blueberries and rich almond flavor
Fluffy texture that is light yet satisfying
Ideal for breakfast, snacks, or even dessert

Ingredient Insights

Using a combination of all-purpose flour and almond flour gives these muffin cupcakes a unique texture. The all-purpose flour provides structure, while the almond flour adds moisture and richness. If you’re looking for a nut-free alternative, you can replace almond flour with coconut flour, but keep in mind that coconut flour absorbs more moisture, so you may need to increase the liquid in the recipe slightly to balance it out.

The choice of fresh blueberries is essential for this recipe, as they add both sweetness and a burst of natural flavor. If fresh blueberries aren’t available, you can use frozen ones, but remember to fold them in when they are still frozen to prevent the batter from turning blue, which can happen if they are thawed first.

Perfecting Texture

Achieving that light and fluffy texture is key in these muffin cupcakes. Make sure not to overmix the batter when combining wet and dry ingredients; it's okay if a few lumps remain. Overmixing can lead to dense cupcakes, as it develops the gluten in the flour too much, so a gentle hand is all that's needed here.

When incorporating the blueberries, fold them in carefully so they maintain their shape and don't break apart. This not only preserves the lovely bursts of flavor when you bite into the cupcakes but also creates a beautiful presentation with whole blueberries peeking out from the batter.

Ingredients

For the Muffin Cupcakes

1 cup all-purpose flour
1/2 cup almond flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon almond extract
1/2 cup milk
1 cup fresh blueberries

Optional Topping

Dust with powdered sugar before serving.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients

In a large bowl, mix together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together the melted butter, eggs, almond extract, and milk until well combined.

Combine Both Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Add Blueberries

Gently fold in the fresh blueberries to the batter, taking care not to break them.

Fill the Muffin Tin

Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full.

Bake

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!

Serve warm or at room temperature, and dust with powdered sugar if desired.

Pro Tips

For an extra touch, add slivered almonds on top before baking for added crunch and flavor.

Storage Tips

Once baked, let the blueberry almond muffin cupcakes cool completely before storing them. They can be kept in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Place the cooled muffins in a single layer on a baking sheet and freeze until solid, then transfer them to a zip-top freezer bag. They can be stored this way for up to three months.

To enjoy a muffin cupcake straight from the freezer, simply microwave it for about 20-30 seconds or until warmed through. Alternatively, you can allow it to thaw at room temperature for a couple of hours before enjoying. This method helps retain their soft texture.

Serving Suggestions

These muffin cupcakes are delightful on their own, but you can elevate them even further by serving them with a drizzle of honey or a dusting of powdered sugar. For a bit more indulgence, consider pairing them with a dollop of whipped cream or a scoop of vanilla ice cream, especially if served as a dessert.

If you're preparing these for a brunch gathering, consider serving them alongside a refreshing fruit salad or yogurt for a well-rounded, tasty spread. They also make a great addition to lunchboxes or as an afternoon snack with a cup of tea or coffee.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but be sure to add them directly from the freezer to avoid them sinking in the batter.

→ How should I store these cupcakes?

Store them in an airtight container at room temperature for up to 3 days.

→ Can I make these muffins gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend for a gluten-free option.

→ Can I add other fruits to the recipe?

Yes, you can try adding raspberries or chopped strawberries for a different flavor!