Fresh Blueberry and Almond Muffins
Recipe by Mary Berry
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
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.
