Blueberry muffins with almonds
Soft blueberry muffins, with almonds.
Active time23 min
Cooking25 min
Total1 h 15 minResting : 20 min
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Ingredients
- 200 g blueberries
- 180 ml milk
- 2 eggs
- 50 g blanched almonds
- 250 g wheat flour
- 80 ml sunflower oil
- 10 g baking powder
- 120 g sugar
Preparation
Preheat the oven to 180 °C. Mix the flour, sugar and baking powder.
250 g wheat flour10 g baking powder120 g sugar- oven
- mixing bowls
In another bowl, beat the eggs, milk and oil. Combine without overmixing, then fold in the washed blueberries. Prepare 50 g blanched almonds. Roughly chop the almonds. Add everything into the batter.
200 g blueberries180 ml milk2 eggs50 g blanched almonds80 ml sunflower oil- mixing bowls
- whisk
- knife
- chopping board
Divide between 12 paper cases placed in a muffin tin. Bake for 20 to 25 minutes until cooked through in the centre. Leave to cool for 20 minutes.
- muffin tin
- paper cases
- oven
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration