Recipe of the Week: Blueberry Almond Muffins

Come summer, there's nothing we like better than taking our breakfast into the garden. Or park. Or any outdoor space come to that. So what better excuse to mix up a batch of muffins? Easily transportable, absolutely yummy, and not so sinful you need to feel guilty. Add a fruit smoothie and you're ready to go.

Ingredients:

250g ground almonds

½ cup brown sugar

2 tsp baking powder

300g blueberries

200 ml buttermilk or low-fat/skim milk

1 large egg

1 tbsp. vanilla extract

Method:

Preheat the oven to 200ºC / 180ºC fan

Mix together the ground almonds, brown sugar, and baking powder in a bowl. Toss in the blueberries.

In a separate bowl whisk together the buttermilk or low-fat milk, egg, and vanilla extract.

Add the wet ingredients to the almond meal mixture and mix lightly. Do not over-beat the batter.

Pour the batter into 10 to 12 lined muffin tins or moulds (how many depends on the size).

Bake for 20 - 25 minutes until golden and a skewer inserted comes out clean.

Cool on a wire rack before turning out.

Recipe and photographs: Giedre Augustinaviciute

This recipe originally appeared in the September 2014 issue of Heart Home magazine.