Denise says:

Love these blueberry muffins, breakfast on the run, lunch box snack or treat when needed! They freeze too so make them in advance.
  • Makes 16
 

Ingredients:

  • 150g cake meal
  • 100g ground almonds
  • 2 teaspoons Passover baking powder
  • /2 teaspoon salt
  • 110g butter
  • 100g caster sugar
  • 1 teaspoons vanilla essence
  • 2 eggs
  • 100ml milk
  • 225g fresh blueberries

Method

  1. Preheat oven to 160 C / Gas 3.
  2. Line muffin tin with paper cases.
  3. Mix cake meal, grounds almonds, baking powder and salt together and set aside.
  4. Cream butter, sugar and vanilla essence until light and fluffy.
  5. Add eggs and beat well. Add milk and cake meal mixture. Beat until combined. Stir in blueberries.
  6. Fill muffin cases so that they are 2/3 full.
  7. Bake at 160 C / Gas 3 for 25 to 30 minutes or until just golden.
Tagged in: Blueberries, dessert, English, Ground Almonds, packed lunch, Tea