Blueberry flaked almonds muffins

These blueberry flaked almonds muffins are moist, fluffy, full of flavor, healthy and are quick and easy to make. Using blueberries and almonds makes these muffins good for your health.

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Prep Time: 20

Cook Time: 20

Resting Time: 5

Total Time: 45

Servings: muffins

Calories: 140.6kcal

Equipment

Oven

Ingredients

1 cup all-purpose flour
1 cup whole-wheat flour
1 cup blueberries fresh or frozen
¾ cup sugar
1 cup Almonds flakes
½ cup softened butter
1 cup plain yogurt
2 eggs
Zest of 1 lemon
1 tbsp lemon juice
½ tbs salt
1 tbs baking powder
1 tbs baking soda

Instructions

Step 1:

Preheat the oven to 175°C
Line muffin cups with paper cupcake liners or grease with butter or oil to prevent the muffins from sticking to the cups.

Step 2:

In a large bowl sift the white wheat flour and the whole wheat flour, salt, baking powder and baking soda then mix thoroughly.
Add zest of a lemon then mix.
In another bowl mix butter and sugar and beat with a mixer until light and fluffy.
Add Eggs one at a time beating between each addition.
Add yogurt and lemon juice then mix well.

Step 3:

Mix the dry ingredients and the liquid ingredients and mix them well with a spatula.
Add the flaked Almonds into the mixture and fold them in with a spatula.

Step 4:

Toss the blueberries with 1 tablespoon of flour before adding them to the mixture Tossing the blueberries with flour helps to prevent them from sinking to the bottom of the muffin cups.
Add into the batter and fold them gently into the batter to prevent breaking.
Scoop the butter with a big spoon or ice cream scoop and and put into the greased or paper-lined muffin tin.
Sprinkle with Almond flakes on each muffin before baking
Bake for 20 minutes or until the test for doneness returns positive results. When ready remove and cool them on a wire for about 5 minutes before serving.
Serve with tea for breakfast, as a snack , or as dessert