BlueBerry Muffins

Those fresh blueberries that I picked in July are calling my name (my blog, Day Trippin Petals from the Past, July 2007) . I am going to make up this batch of muffins with the blueberries I froze. As summer winds down, I cannot help but appreciate the bounty that was provided. I think I will call over a friend for some muffins and hot tea on the deck. It's bound to be great day!


Blueberry Almond Coffee Cake
Ingredients
Cake:
1/2 cup slivered blanched almonds
1 cup sour cream
1/2 cup milk
2 tablespoons sugar
2 packages Martha White® Blueberry Muffin Mix*
Glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract

Preparation Directions
1.Heat oven to 350 degrees F. Grease 9-inch square pan. Spread almonds in single layer on ungreased cookie sheet. Bake at 350 degrees F. for 5 to 7 minutes or until light golden brown. Cool 15 minutes. Chop almonds. Set aside.
2.In large bowl, combine sour cream, milk and sugar; mix well. Add muffin mix; stir to blend. Spread batter in greased pan. Sprinkle with almonds.
3.Bake at 350 degrees F. for 35 to 40 minutes or until golden brown and cake begins to pull away from sides of pan.
4.Meanwhile, in small bowl, combine all glaze ingredients; blend until smooth.
5.Remove coffee cake from oven. Drizzle glaze over hot cake. Cool 10 to 15 minutes before serving.
Prep Time: 20 min
Cooking Time:
Serving size: 8 servings

*(Of course I am adding to it a handful of my freshly frozen blue berries that I hand picked! Yumm!