These little mouthfuls are wonderful as breakfast or a snack. The addition of ground almonds give them a little more interest than a regular blueberry muffin and make them a little more moist. These were a hit with my family, I hope they will be with yours also!
Blueberry, Almond, Lemon Muffins.
2 1/2 cups all purpose flour
1/2 cup of ground almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
Pinch of salt
Zest of a lemon
1 cup sour cream
1 teaspoon vanilla extract
1 1/2 sticks butter (melted and cooled)
1 tablespoon all purpose flour
1 1/2 cups blueberries
sliced almonds – for sprinkling
Heat the oven 350 F
Line a muffin pan with paper liners.
Melt the butter in the microwave and let cool.
Combine the flour, almonds, sugar, salt, baking powder and soda in a bowl.
Mix together the sour cream, eggs, lemon zest and vanilla extract.
Pour the wet ingredients into the dry and mix until just combined.
Toss the blueberries in a tablespoon of flour and gently fold into the ingredients.
Spoon into the muffin pan and bake for approx 20 – 30 minutes.
Remove from the oven, cool in the pan for 5 minutes and then remove to a rack to cool thoroughly.