Blueberry Muffins with Sour Cream {Lower Sugar Recipe}
These blueberry muffins are a lower sugar recipe made with sour cream and flavored with almond extract. They bake up tall and sturdy and are topped off with slivered almonds and a drizzle of almond glaze.
Preheat oven to 400 degrees. Line a 12 cup muffin tin with parchment paper liners.
In a medium bowl, stir together flour, salt, baking powder, and baking soda. Set aside.
In a separate medium bowl, whisk together eggs, sugar, splenda, almond extract and ½ cup sour cream.
Fold half of the dry ingredients into the wet ingredients, then fold in remaining sour cream. Fold in the remaining flour mixture until just incorporated. Gently fold in blueberries.
Using a large scoop (¼ cup size), scoop batter into muffin cups evenly. Sprinkle with slivered almonds. Bake for 20 minutes or until muffins have slightly browned and a toothpick comes out clean when inserted into center of muffin. Place on a cooling rack.
For the glaze (optional)
In a small bowl, mix together the powdered sugar, almond extract, and milk. Drizzle while the muffins are still warm.