It is still blueberry season and I can’t get enough of them! I had to make another variation of blueberry muffins. This one is less dense as the first one I posted. The little added crunch of the slithered almonds make it really interesting as well.

Makes: 16 muffins
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients:

• 250 g blueberries
• 125 g plain flour
• 125 g whole wheat flour
• 3 tsp baking powder
• 1 pinch salt
• 1 egg
• 100 g sugar
• 2 tsp melted butter
• 2/3 cup shredded coconut
• 1/2 cup slithered almonds
• 450 ml buttermilk
• 1 tsp cinnamon

Method:

Rince the blueberries. Preheat the oven at 390°F/ 200°C. Dispose muffin papers in a muffin tin.

Mix the flours with the baking powder. Beat the egg in another bowl and add the sugar and mix well. Add the buttermilk , then the coconut and the almonds. Once well mixed add spoon wise the flour mixture into it. Finally add the melted butter and the blueberries.

Divide the dough in the tins to 2/3, so that the dough has enough space to rise whilst baking. Bake for roughly 20 minutes until the muffins are spongy. Take them out of the oven and let them cool down on a wire rack.

Bon appetit!