When living in Canada, it’s hard to ignore blueberries 🙂 and blueberry muffins even more. They are the king of the traditional Canadian breakfast and have become a favorite of mine as of late. Plus they remind me my first trip to Quebec several years ago when we went in this super cute restaurant “Le cochon pendu” to have brunch.
As you might have noticed, all my muffin recipes include almond powder. And that’s because I find it to add such a nice flavour. If you’re bold, you could replace it with other nut powders such as walnut, coconut or hazelnut powder. Don’t forget to share with me how it tasted, you can do that in the comment section down below!
Servings : 6 muffins
Total Time: preparation time 20 minutes, cooking time 15-20 minutes
– 1 ½ cup all-purpose flour (I suggest the white flour)
– ½ cup almond powder
– 2/3 cup brown sugar
– 2 teaspoons baking powder
– 2/3 cup almond milk
– ½ cup butter
– 2 eggs
– a pinch of salt
– 170g blueberries (1 pack of 6 oz)
– 1 silicon muffin pan with 6 holes
Start by preheating the oven to 400°F (200°C). Melt the butter and let it cool down. Pour into a large bowl the flour, the almond powder, the salt and the baking powder. Stir up. Add the butter, the milk, the brown sugar and the eggs to the mixture. Stir up again to combine. Stir in the blueberries. Then pour the batter into the muffin pan and cook for 15-20 minutes. Check that the muffins are baked by inserting the point of a knife into the center. Leave to cool and remove from the pan. Savour with your favorite tea!