If you ask me what my favourite flavour of muffin is, I would say blueberry. I also love ground almond in anything, so how could I say no to making these muffins? They are very moist inside with a slightly crisp crunchy surface on the top, almost like the top of a brownie. I found most of the blueberries sank to the bottom, but that really wasn’t a problem. The only thing I would warn you about, is that they are very sweet. If you don’t have a sweet tooth, maybe these aren’t for you. On the other hand, if you love sweet things, you will love these, and anyway, I made them quite small, so you don’t need to feel guilty. No, not at all, not really.
I found the recipe for the blueberry almond muffins on Jane’s Adventures in Dinner, which was my Secret Recipe Club Assignment for April. I wasn’t surprised to read that Jane had actually worked as a chef in the past as she has so many delicious recipes on her blog and the photographs to go with the recipes are amazing too. I could quite happily have a made all sorts of lovely dishes, but I just happened to be in a dessert mood.
Ingredients – Makes 18 small muffins
250g caster sugar
80ml olive oil
135g ground almonds
85g self-raising flour
200g blueberries (I used frozen)
How to Make Blueberry Almond Muffins
1. Put the eggs, oil and sugar in a mixing bowl and whisk until the contents turn pale.
2. Fold in the rest of the ingredients gently until just combined.
3. Spoon into the muffin cases. Bake in the oven at 180C for 25 minutes.
4. Cool on a wire rack.
If you’d like to see what other Secret Recipe Club participants have made, then click on the link below: