Time
15 minutes to assemble 28-30 minutes to bake 43-45 minutes total time
Lemon zest, blueberries and Almond Paste make a moist and memorable muffin for any brunch or breakfast table.
INGREDIENTS
1-7 oz box Odense Almond Paste, grated 6 tablespoons cold butter, cut into small pieces 2 cups flour 1/2 cup sugar 3 teaspoons baking powder 1 teaspoon fresh grated lemon zest 1/2 teaspoon salt 3/4 cup milk 2 large eggs 1 cup blueberries, rinsed and stems removed
TOOLS & EQUIPMENT
Food processor
DIRECTIONS
Preheat oven to 375°F. Grease a twelve-count muffin tin.
Add grated Almond Paste, butter, flour, sugar, baking powder, lemon zest, and salt to a food processor fitted with a metal blade. Pulse until butter and Almond Paste are finely cut into the flour.
In a medium bowl, beat the milk with the eggs. Add the flour mixture and blueberries. Stir gently until ingredients are just incorporated. Over beating will make a tough muffin.
Scoop* batter into muffin tins and bake for 28-30 minutes or until tops are rounded and muffins are golden. Cool in pans a few minutes, and then transfer to a wire rack to finish cooling.
*Ice cream scoops are wonderful for scooping muffin batter quickly and uniformly.
