Almonds add flavor and nutrients to this traditional breakfast bite.
Blueberry Almond Muffins
Breads & Cereals
8 ounces (1/2 pound) Mandelin Premium Almond Paste, grated
6 tablespoons cold butter, cut into small pieces
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon fresh grated lemon zest
1/2 teaspoon salt
3/4 cup milk
2 large eggs
1 cup blueberries
Preheat oven to 375°. Butter a 12-count muffin tin.
Add grated almond paste, butter, flour, sugar, baking powder, lemon zest, and salt to a food processor fitted with a metal blade. Pulse butter and almond paste until the size of small peas.
In a medium bowl, beat the milk with the eggs. Add the flour mixture and blueberries. Stir gently until ingredients are incorporated (over-beating will make a tough muffin).
Scoop batter into muffin tins and bake for 28 to 30 minutes or until tops are rounded and muffins are golden. Cool in pans a few minutes, and then transfer to a wire rack to finish cooling.
Makes 12 muffins.