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Blueberry Almond Muffins




Source of Recipe


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List of Ingredients






7-ounce package 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

Preheat oven to 375 degrees. Grease 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 until butter and almond paste are finely cut into the flour.

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). 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. Makes 12 muffins.


Recipe