#2,800: Nectarine - Blueberry Almond Muffins

Recipe #2,800!  I'm pretty sure I've accidentally numbered things wrong a couple of times too so it might actually be higher than that!  This is a great milestone recipe because it is delicious!  HA  These muffins are super easy to make and Chloe keeps asking me if we have nectarines in the house...I think she keeps hinting that I make these again!  These may not be the world's healthiest thing I've ever made, but it is hard to resist that batter.  The kids and I fight to lick the spoon at the end.  So good.  I use frozen blueberries to help the batter from turning purple and it makes the batter very thick (and a bit sticky), so it's easiest to portion this into the muffin cups using one spoon to scoop and another spoon to push it into the muffin cup.

This recipe was from the August muffin of the month with Food Network Magazine (I'm only a few months behind...don't worry, the August muffin recipe/review is coming next!), and this was definitely a winner in our book!  This was probably my favorite one yet.  

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup granulated sugar

1/2 cup vegetable oil

1/2 cup sour cream

2 large eggs

1/4 teaspoon pure almond extract

2 small nectarines, pitted and chopped (about 1 3/4 cups)

1/2 cup blueberries

1/4 cup sliced almonds

Coarse sugar, for topping

Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the granulated sugar, vegetable oil, sour cream, eggs and almond extract in a medium bowl; stir into the flour mixture until just combined with small bits of flour remaining. Stir in the nectarines and blueberries.

Divide the batter among the muffin cups, filling them three-quarters of the way. Sprinkle the almonds on top, then sprinkle with coarse sugar. Bake until the muffins are golden and the tops spring back when gently pressed, about 20 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.