HOW TO PREPARE
If you have difficulty getting buttermilk use low fat plain yoghurt or milk instead. If you still have blackcurrants in the garden use them before buying blueberries.
Serves 12. Cooking time is medium.
INGREDIENTS
300g / 10oz self raising flour
255g / 8oz caster sugar
1 tsp baking powder
50g / 2oz blanched flaked almonds
2 eggs
100g / 4oz butter, melted
248ml carton of buttermilk
1 tsp almond extract
150g / 5oz fresh blueberries
Recipe continues
METHOD
Preheat oven to 200˚C/180˚Fan/Gas 6. You will need a 12 hole deep muffin tin lined with paper cases.
Mix together the flour, sugar, baking powder. Roughly chop two thirds of the flaked almonds and add to the bowl.
In a separate bowl, mix the eggs, melted butter, buttermilk and almond extract together and whisk till blended.
Pour the liquid onto the flour mixture and mix until smooth (careful not to over beat). Stir in blueberries.
Spoon into 12 muffin cases in a deep muffin tin and sprinkle the remaining flaked almonds on top.
Bake in preheated oven for about 20-25 minutes until risen, golden brown and shrinking away from the sides of the tins.
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