Anna’s Frangipane Blueberry/Mixed Berry Muffins

This recipe lends itself well to berries that have seen better days. Hence, in my video I used blueberry, blackberries and strawberries so the choice is yours.

Makes 12 mega muffins

Ingredients for Muffins:

5 tablespoons unsalted butter

½ cup sugar

Zest and juice of one lemon

1 tablespoon almond extract

2 large eggs, 1 egg yolk (reserve the white)

1 cup sour cream

1 ½ teaspoons baking powder

1 teaspoon kosher salt

3 cups flour

1 ½ cups berries (divided)

Ingredients for Frangipane

1 cup fine milled almond flour

½ cup unsalted butter, softened

1 egg white

1 teaspoon almond extract

Pinch of kosher salt

1 teaspoon almond extract

In a large bowl, mix the butter and sugar until pale and creamy, about three minutes. Add the zest, lemon juice, eggs, yolk, and sour cream. Mix to combine. Add the baking powder, salt and flour and drop in 1 cup of the berries.

Smash the rest of the berries and add them to the mix. Batter will be firm almost scone like. Place it the batter in the fridge before proceeding.

Preheat the oven to 350 degrees.

In a small bowl, mix the ingredients for the frangipane until smooth and creamy.

Line a muffin tin with 12 muffin cups and divide the chilled batter to create 12 muffins. Add a tablespoon of frangipane to the top of each muffin and gently press it down into the muffin batter with a the back of a spoon.

Bake for 30 to 35 minutes in the center of the oven until cooked through and golden on top.

Tag me @annafgass when you post these beauties.

Yum to the yum.