Easy Blueberry Almond Muffins

Inspired by the ease and convenience of Betty’s Lemon Blueberry Muffin Bread recipe, Betty Maker Marley Braunlich bakes up a sweet breakfast treat that’s full of nostalgic flavor and perfect for eating on the go.

Marley’s recipe for Easy Blueberry Almond Muffins starts with Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix. It makes prep quick and fuss-free, so you can whip up a batch in just a few minutes. Instead of lemon zest, Marley adds almond extract to the batter to play up the classic flavors in these blueberry muffins. Packed with juicy blueberries, the muffins bake up soft and fluffy, with sweet, almond-infused goodness that will remind you of the goodies that Grandma used to make!

These Easy Blueberry Almond Muffins are a simple way to make any morning extra special. With an irresistible aroma and delightful flavor, they’re sure to become a family favorite! For more easy twists on classic recipes, check out what the other Betty Makers are baking up this month.

Marley’s Tips

• Rinse the canned blueberries in cold water to prevent your batter from turning purple.
• Top with extra wild blueberries. If using frozen blueberries, run them under cold water, then transfer them to a small bowl and toss lightly in flour.

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