I had just gotten some muffins out of the oven when I read this thread.
Thy this recipe; I think you will be very pleased. The addition of the ground almonds to the batter somehow prevents gluten from forming so you can't over mix them and the almonds add the most wonderful flavor and moist texture.
My Mom's Wonderful Muffins
2-1/2 cups all-purpose flour
1 cup granulated sugar
1 cup sliced almonds
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup milk
1 tablespoon vanilla extract
1/2 cup vegetable oil
Preheat oven to 400°
Combine flour, sugar, almonds, baking powder, and salt in a food processor and process until the almonds are ground into a fine meal.
Add the eggs, milk, vanilla and oil; process for 30 to 45 seconds or until the mixture is well combined.
Spoon into paper lined muffin cups; drop several blueberries on top of each muffin and poke them into the batter with your fingers.
Bake for 15 to 17 minutes.
Makes 1 1/2 dozen muffins.
1/3 cup packed brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
4 tablespoons butter
Cut in butter with a pastry cutter until the consistency of course cracker crumbs. Sprinkle mixture over muffins and bake as above.
Replace 1/2 the sugar with brown sugar and top with chocolate chips and bake as above.
Replace 1/2 the vanilla with strawberry extract and top with sliced strawberries, poke strawberries down into the batter with your finger and bake as above.
Increase sugar to 1-1/2 cups and add 3 ounces of melted baking chocolate; top with white chocolate chips and chopped pecans and bake as above.
In a saucepan over low heat melt 20 caramels with 3 tablespoons of milk, stir until smooth. Top muffins with chocolate chips, then spoon caramel sauce over the chips and top with chopped pecans. Bake as above.