Blueberry Almond Muffins

Almond paste, butter, all-purpose flour, white sugar, baking powder, lemon zest, and salt combined with milk eggs and whole blueberries. Batter scooped into muffin tin and baked until tops have rounded and browned.

Ingredients -

7 ounces Almond Paste, grated
6 tablespoons cold Butter, cut into small pieces
2 cups Flour
1/2 cup Sugar
3 teaspoons Baking Powder
1 teaspoon fresh grated Lemon Zest
1/2 teaspoon Salt
3/4 cup Milk
2 large Eggs
1 cup Blueberries, rinsed and stems removed

Preparation:

1. Preheat oven to 375 F.

2. Grease a 12 count muffin tin.

3. Add grated almond paste, butter, flour, sugar, baking powder, lemon zest and salt to a food processor fitted with a metal blade. Pulse until butter and almond paste are finely cut into the flour.

4. In a medium bowl, beat the milk with the eggs. Add the flour mixture and blueberries. Stir gently until ingredients are just incorporated (over-beating will make a tough muffin).

5. Scoop batter into muffin tins and bake for 28-30 minutes or until tops are rounded and muffins are golden.

6. Cool in pans a few minutes, and then transfer to a wire rack to finish cooling.

Variations and Recipe Ideas:

Muffin Making Tips -

Remove Muffins From Cups with Ease

Set the pan on a hot, damp towel for a few minutes if muffins stick to the bottom of the pan. This often helps them to be easily removed.

Muffin Making Tips -

Mini Muffins

You can usually make three mini muffins for every regular muffin you would have made. Fill cups almost full and remember that mini muffins do not require as long to bake as regular muffins, as much as ten to fifteen minutes less time in the oven.