Bursting with fresh blueberries with a smooth crumb and sparkling sugar crust, with an unmistakable scent of almonds, which complements the berries nicely. Perfect for your kids who love muffins!
- 2 large eggs
- 320g buttermilk
- 70g oil
- 70g melted butter
- 270g plain flour
- 135g caster sugar
- ¼ tsp almond extract
- 65g soft brown sugar
- 1.5 tsp baking powder
- zest of half a lemon
- 150g frozen blueberries
- Whisk flour, baking powder, baking soda, sugar and salt in an Avacraft Stainless Steel Mixing Bowl. In a separate bowl, whisk buttermilk, melted butter, oil, eggs, almond extract and vanilla.
- Make a well in the flour bowl, pour in the egg mixture. Mix until just combined – try not to stir more than 8 times. Some flour lumps in the batter are fine.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature.
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