Bluffins (blueberry muffins)

Servings: 8
The beauty of muffins is that they’re a lot like teenie individual cakes. Each indent acts like a mini cake tin, heating the batter faster and forcing a puff in promptly half the time that batters like these usually take – if not less(!). But for every benefit, there is an equal and opposite disadvantage – and in this case, that’s the dreaded dry muff. That’s why the best muffins always contain bits and bobs of sustained moisture, in the form of berries, or grated zucchini, or melty cheese or chocolate chips. This version is actually more like a friand-muffin hybrid, where we’re using almond meal and flour in equal measure, which loosens the crumb and gives you a richer, nuttier finish. Speaking of nuts, almonds and berries are nature allies, so feel free to sub in whatever berry (or even stone fruit!) you’re currently staring at.
PRINT

Ingredients 

  • 125 g salted butter softened
  • ¾ cup (150 g) raw caster sugar
  • 2 tsp ground cinnamon
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 2 eggs
  • ½ cup (125 ml) natural yoghurt
  • 1 cup (100 g) almond meal
  • 1 cup (150 g) gluten free self-raising flour sifted
  • 2 scant cups (300 g) blueberries washed and dried
  • ½ cup (50 g) flaked almonds
  • icing sugar to serve

Instructions 

  • Preheat the oven to 180℃ conventional. Line a 12-hole muffin tin with paper cases.
  • Cream the butter and sugar, using a hand held or stand mixer until very pale and you can barely feel the sugar crystals between your thumb and forefinger.
  • Add the cinnamon, vanilla and almond extract. Scrape down the bowl, then add the eggs one at a time, beating well after each addition.
  • Add the yoghurt and almond meal and mix until well combined. Fold the flour and most of the blueberries (keeping some for the top) through the batter using a flexible spatula until just mixed — you shouldn’t be able to see any white blobs bobbing around, but try not to overmix.
  • Using an ice-cream scoop, spoon equal portions of the batter into the muffin cases. Sprinkle some blueberries on top of each muffin hole, then top with the almond flakes.
  • Bake on the middle shelf of the oven for 20–25 minutes, or until the Bluffins bounce back when gently touched. Stick a skewer into a cakey part and see if it comes out clean-ish; I prefer to leave mine ever so slightly under-done. Finish with a dusting of icing sugar.
  • These bluffins will keep for 4–5 days and are best stored in an airtight container on the kitchen bench

Related recipes