Blueberry Almond Muffin typically has a sweet and moist flavor with bursts of juicy blueberries throughout. The almond flavor adds a nutty and slightly sweet taste to the muffin, giving it a rich and flavorful profile. Overall, it is a delicious combination of fruity and nutty flavors in a soft and fluffy muffin texture.
Dry Ingredients:
- Flour            : 250g
- Almond Flour    : 100g
- Blueberry Filling  : 100g
- Baking Powder   : 10g
Moist Ingredients
- Butter         : 115g
- Caster Sugar   : 200g
- Vanilla Essence : A few drops of
- Lemon Zest    : 5g
- Liquid Milk     : 120ml
- Eggs           : 2
Additional:
- Fresh Blueberries: 90g
- Almond Flakes (for topping)
Preparation Method:
- Preheat your oven to 190°C (375°F).
- In a mixing bowl, combine the dry ingredients: flour, almond flour, blueberry filling, and baking powder.
- In a separate bowl, cream together the butter and caster sugar until light and fluffy. Add the vanilla essence, lemon zest, liquid milk, and eggs. Mix until well combined.
- Gradually add the moist mixture to the dry ingredients. Mix until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the fresh blueberries into the muffin batter.
- Line a muffin tin with paper liners. Evenly distribute the muffin batter into the liners, filling each about two-thirds full.
- Sprinkle almond flakes on top of each muffin for added texture and flavor.
- Place the muffin tin in the preheated oven and bake for approximately 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely
