Blueberry & Almond Muffins
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Ingredients
180g self-raising flour
1 tsp baking powder
20g ground almonds
60g caster sugar
50g jumbo oats
25g chopped almonds
100ml fresh Milk
50ml buttermilk
1 egg, beaten
1 tsp almond essence
100g butter, melted
100g fresh blueberries
For the crumble topping (optional):
2 tbsp jumbo oats
2 tbsp caster or brown sugar
2 tbsp sliced almonds
Method
Preheat oven to 200°C (180°C fan) / Gas Mark 4.
Line a 12-hole muffin tin with cupcake cases.
In a large bowl, sift the flour and baking powder.
Stir in the ground almonds, caster sugar, jumbo oats, and chopped almonds.
In a jug, whisk together the milk, buttermilk, egg, almond essence, and melted butter.
Pour the wet mixture into the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Spoon the mixture evenly into the cupcake cases.
If using, mix the oats, sugar and almond slices together for the crumble topping and sprinkle over each muffin.
Bake for 15–18 minutes until risen and golden.
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