Almond blueberry muffins

Almond blueberry muffins

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

These luscious pastries are neither Swedish mazarines nor regular muffins, but something in between. Bake them in a non-stick muffin tin for 10-12 muffins or use individual baking tins.

Ingredients

Quantity Ingredient
soft butter, for the tin
150g butter
2 tablespoons lemon zest, finely grated
100g almonds, blanched
130g sifted icing sugar
2 medium eggs
90g plain flour
200g blueberries

Method

  1. Grease a 12-hole muffin tin with a bit of soft butter. Slowly melt the butter for the dough and set aside. Finely grate the lemon peel. Preheat the oven to 190°C.
  2. Grind the blanched almonds in an almond grinder, or use a food processor with a steel blade. (If so, add a bit of the icing sugar halfway through grinding to make them less oily.) Tip the ground almonds into a large bowl.
  3. Stir in the icing sugar and lemon zest, and then add the eggs, one at a time, stirring vigorously after each egg. Add the flour and then the melted butter. Stir to combine the mixture, then pour it into the greased muffin tin. Place a few blueberries on top of each muffin. Bake for 15-20 minutes. Cool slightly in the tin before carefully tipping them out. Store the muffins in an airtight container or freeze them for up to 1 month.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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