7 TBSP Butter ( I actually used earths Balance Vegan butter and while it didn’t technically brown, the muffins still tasted amazing)
1/3 cup whole Goats Milk
1 Egg Plus 1 Yolk
1 tsp almond extract
3/4 cup sugar
1 1/2 tsp. baking powder
1 1/2 cups all-purpose flour
3/4 tsp salt
1-2 cups blueberries (if you use frozen, thaw them and drain off the juice before you add them to the batter)
1/2 cup sliced almonds for the topping
Heat the oven to 375° F and line a muffin pan with liners. Brown the butter in a sauce pan until it starts to turn golden and the crackling subsides then remove from the heat. Mix the milk, egg, yolk, almond extract together and then add the cooled browned butter. In a separate bowl add the sugar, baking powder, flour, and salt and stir to combine. Add the liquids to the flour mixture and fold the ingredients together gently. Finally add the blueberries and fold into the batter.
Spoon into your muffin cups and sprinkle with the sliced almonds. Bake for appx. 18-20 minutes or until the tops of the muffins are golden brown and toothpick inserted into the center comes out clean.
Let cool slightly and then enjoy when they are warm. Surprisingly they are still good (maybe even better) the next day. So you can definitely make these in advance for your next brunch or breakfast gathering.