Blueberry and almond muffins

INGREDIENTS FOR 12 MUFFINS
250 Italian '00' flour
50 g chopped almonds
3 teaspoons baking powder
3 eggs
120 g sugar
1 pinch salt
150 g dried or fresh blueberries
1 small glass almond liqueur, optional
250 g plain yoghurt
90 g melted butter
A little brown sugar

I heat the oven to 180°C because mixing is quick. I first combine flour and sugar.

Then salt.

Then 3 teaspoons baking powder.

Then almonds.

Then blueberries; I used dried.

I combine thoroughly.

I break eggs into another bowl.

I mix in yoghurt with a small whisk without whipping.

I add melted, cooled butter.

I add almond liqueur, or almond essence if unavailable.

I add liquids to dry ingredients.

I combine without excessive mixing, which makes muffins rubbery.

I line muffin tin with paper cases.

I divide mixture, sprinkle brown sugar and bake at 180°C for 20 minutes.


Remove from tin and cool on a rack.