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.