Blueberry and Almond Muffins

Anyone fancy some scrumptious muffins that are quick and easy to prepare and make the perfect breakfast or snack? If you do, this recipe is for you! Before I go any further, I must confess that I don't actually like blueberries, or almonds. I did taste test them though before I passed them on to Brian's Mum and they were goooood (even though I picked out the blueberries). They probably certainly aren't the healthiest way to start your day but they do include some fruit and nuts so that makes it better, right? I'm sure you could adapt this recipe to make it a bit more healthy but I am definitely not the person you want to look to for healthy baking recipes. When I bake I go all out, completely unhealthy and full of sugar but it's just a treat, everything in moderation! However, if you would like to make healthy baked goodies, I highly recommend having a look at Chocolate Covered Katie. Her website has tonnes of amazing healthy alternative recipes that will have your mouth watering just reading them. 

Back to the muffins, this recipe makes 10 big muffins, or 18 cupcakes if you would prefer. This recipe does call for buttermilk but not to worry if you don't have any you can make some by mixing regular milk with a tablespoon of lemon juice or white vinegar and leaving to stand for 10 minutes. You could use any kind of berries you would like, if I were to make them or myself  I think I would use strawberries. Happy baking! 

What you will need:

200g plain flour

2tsp baking powder

1tsp cinnamon

50g ground almonds

175g caster sugar

1 egg

300ml buttermilk

50g butter, melted

200g blueberries 

15g almonds, chopped 

1. Preheat your oven to 200C/400F/Gas Mark 6 and line your muffin tin with cases. 

2. Sift the flour, baking powder, cinnamon into a large bowl and then mix in your sugar and ground almonds. 

3. In a separate, beat together the butter, eggs and buttermilk.

4. Slowly add the second mixture into the dry ingredients then fold in the blueberries. 

5. Spoon the mixture into the cases, until they're three quarters full and sprinkle with chopped almonds.

6. Bake for 15-20 minutes, or until a skewer comes out clean and they have turned a golden colour. 

7. Leave to cool on a wire rack. These muffins are best served warm!