Almonds add flavor and nutrients to this traditional breakfast bite.
Blueberry Almond Muffins
Category
Breads & Cereals
Ingredients
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8 ounces (1/2 pound) Mandelin Premium Almond Paste, grated
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6 tablespoons cold butter, cut into small pieces
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2 cups flour
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1/2 cup sugar
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3 teaspoons baking powder
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1 teaspoon fresh grated lemon zest
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1/2 teaspoon salt
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3/4 cup milk
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2 large eggs
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1 cup blueberries
Directions
Preheat oven to 375°. Butter a 12-count muffin tin.
Add grated almond paste, butter, flour, sugar, baking powder, lemon zest, and salt to a food processor fitted with a metal blade. Pulse butter and almond paste until the size of small peas.
In a medium bowl, beat the milk with the eggs. Add the flour mixture and blueberries. Stir gently until ingredients are incorporated (over-beating will make a tough muffin).
Scoop batter into muffin tins and bake for 28 to 30 minutes or until tops are rounded and muffins are golden. Cool in pans a few minutes, and then transfer to a wire rack to finish cooling.
Recipe Note
Makes 12 muffins.