Friday, August 14, 2009

Blueberry Almond Muffins

Whoa these are good. Pretty much perfect for a weekend breakfast or a potluck. Great with coffee.

1.75 c all-purpose flour
1.5 tsp baking powder
0.25 tsp allspice
0.25 tsp cinnamon
0.25 tsp ginger
0.25 tsp cloves
0.5 c almonds, finely ground in a food processor (or you can whack them with a sturdy spoon)
0.75 c sugar
1 egg
1.25 c buttermilk
4 Tbsp unsalted butter
8 oz blueberries
2 Tbsp ground almonds (reserve some extra from above)

Preheat oven to 400 degrees. Sift together flour, baking powder, and spices. Stir in ground almonds and sugar. In a second bowl, beat together egg, buttermilk, and melted butter. Stir dry ingredients into wet to make a smooth batter. Fold in blueberries. Spoon mixture into muffin cups in a standard size muffin pan until nearly full. Sprinkle the reserved ground almonds on top. Bake for 20-25 minutes, checking towards the end. Remove and cool on a wire rack. Makes 12.

1 comment:

  1. Ooh, I am definitely making these for my Thursday morning team meeting next week. My team loves it when I bake things, and this is sure to win.