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Monday, 26 May 2014

Blueberries Almond Muffin

When Jessie of Jessie-CookingMoments posted her Raspberries Blueberries Muffins weeks ago, not only the ingredients that captivated me but after reading her opening 1st paragraph, I just had a laugh and I know this muffin must be real good that the Hippomama's grandma keep coming back asking more for this muffins.

I always love blueberries and almond meal in my bakes and if I have all the ingredients in my fridge, I will not hesitate to bake this immediately.

And guess what, at this post, this is already my 2nd bake for this delicious muffins;  only thing is I only have blueberries in my fridge, so no raspberries in it.  As I have baked Blueberries Muffin before, and I do not want to confused with the same title of Blueberries Muffin, so I named this as Blueberries Almond Muffin instead.

Blueberry Almond Muffins 
Recipe Source & text copy from Jessie-CookingMoments with changes 

150g Low Gluten Flour, sifted
140g Unsalted Butter, room temperature
120g Caster Sugar
60g Cream (35% Fat)
40g Almond Meal
4g Baking Powder
1g Salt
2 Eggs (about 60g each)
2tbsp Fresh Milk
120g Frozen Blueberries, lightly thawed
Fine Zest of 1 Lemon 

1. Mix flour, almond meal, baking powder & salt in a clean bowl.
2. Preheat oven to 160C. Line muffin pan with cupcake liners.
3. Beat butter & sugar until light & fluffy. Add eggs, one at a time. Add cream & lemon zest. 
    Mix well.
4. Add flour mixture & milk. Mix well on each addition.
5. Fold in the blueberries.
6. Spoon the muffin mixture into the cupcake liners until 80% full.
7. Bake for about 30 minutes.

Well, needless for me to say, as this is my 2nd baked in a row, these muffins are really yummy and delicious.  But if you are not into cakes that are creamy and buttery in texture, I don't know if you will like it ...  well, I really do absolutely crazily LOVE IT!!  Because the texture is something like my top favourite cake ~ Tish Boyle's Plainly Perfect Pound Cake

Thank you Jessie.