This French inspired mash up was a huge hit in my house. My smashed blueberry muffin recipe with a generous dollop of frangipane that melted and swirled during baking. #yumtotheyum Francese style! Anna’s Frangipane Blueberry/Mixed Berry Muffins
This
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.
