Blueberry Almond Muffins

Blueberry Almond Muffins

• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla or Princess flavoring
• 2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 cups all purpose flour
• 1/2 cup milk or half and half
• 1 cup blueberries
• 1 sleeve Trefoil cookies, crushed
• 1/4 cup almond slivers, chopped

1. Preheat oven to 375 degrees.
2. Line a muffin tin with muffin liners.
3. In a large bowl using an electric hand mixer cream together the butter and sugar.
4. Beat in the eggs and vanilla.
5. Mix all of the dry ingredients together in a small bowl.
6. Remove 1/4 cup of dry ingredients and toss together with the blueberries in a small bowl.
7. Mix in half of the flour mixture to the mixing bowl and at the same time pour in 1/2 of the milk. Repeat until all of the milk and flour have been added and thoroughly incorporated.
8. Fold in the blueberries/flour mixture. 
9. Using a cookie scoop, fill the muffin cups till they are equally full.
10. Sprinkle with crumbled cookies and almond slivers.