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.
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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