Blueberry Almond Muffins

Instructions

1. Step 1

   Heat the oven to 190°C and line the muffin tin with paper liners.

   Cookware: muffin tin, oven, Paper muffin liners

2. Step 2

   Whisk the flour, baking powder, and salt together.

   Ingredients used: 250.0 gr All-Purpose Flour, 10.0 gr Baking Powder, 3.0 gr Fine Salt

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Whisk the melted butter and sugar until evenly combined.

   Ingredients used: 115.0 gr Butter, 150.0 gr Granulated Sugar

   Cookware: Large Mixing Bowl, whisk

4. Step 4

   Whisk in the eggs until the mixture is smooth.

   Ingredients used: 2.0 piece Egg

   Cookware: Large Mixing Bowl, whisk

5. Step 5

   Whisk in the milk and almond extract.

   Ingredients used: 5.0 ml Almond Extract, 120.0 ml Milk

   Cookware: Large Mixing Bowl, whisk

6. Step 6

   Add the dry mixture to the wet mixture and fold until only a few flour streaks remain.

   Cookware: Large Mixing Bowl, rubber spatula

7. Step 7

   Gently fold in the blueberries and 30 piece (30 gr) of the sliced almonds just until evenly distributed.

   Ingredients used: 30.0 gr Almond, 225.0 gr Blueberry

   Cookware: Large Mixing Bowl, rubber spatula

8. Step 8

   Divide the batter evenly among the 12 lined cups and scatter the remaining 15 piece (15 gr) of sliced almonds over the tops.

   Ingredients used: 15.0 gr Almond

   Cookware: muffin tin

9. Step 9

   Bake at 190°C for 18–22 minutes, until the tops are golden and a tester inserted into the center of a muffin comes out without wet batter.

   Timer: 18 min (fixed)

   Cookware: muffin tin, oven

10. Step 10

    Let the muffins cool in the tin for 5 minutes.

    Timer: 5 min (fixed)

    Cookware: muffin tin

11. Step 11

    Transfer the muffins to a wire rack and cool for at least 10 minutes before serving.

    Timer: 10 min (fixed)

    Cookware: muffin tin, wire rack