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Fresh Blueberry and Almond Muffins

Recipe by Mary Berry

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These American-style muffins can be baked up to three days ahead. Just pop them in a moderate overn for about 10 minutes before you serve them. They freeze well, too.

Serves 12

Ingredients

300g / 10oz self raising flour
255g / 8oz caster sugar
1 tsp baking powder
50g / 2oz blanched flaked almonds
2 eggs
100g / 4oz butter, melted
248ml carton of buttermilk
1 tsp almond extract
150g / 5oz fresh blueberries

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Method

Preheat oven to 200°C/180°Fan/Gas 6. You will need a 12 hole deep muffin tin lined with paper cases.
Mix together the flour, sugar, baking powder. Roughly chop two thirds of the flaked almonds and add to the bowl.
In a separate bowl, mix the eggs, melted butter, buttermilk and almond extract together and whisk till blended.
Pour the liquid onto the flour mixture and mix until smooth (careful not to over beat). Stir in blueberries.
Spoon into 12 muffin cases in a deep muffin tin and sprinkle the remaining flaked almonds on top.
Bake in preheated oven for about 20-25 minutes until risen, golden brown and shrinking away from the sides of the tins.

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What do you think?

C Haines 3 months ago

This was exactly the recipe I wanted. It was simple and quick and the muffins were moist and fluffy and melt in the mouth. I have lots of ideas for different flavours using this as the basic ingredients.

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