Blueberry Almond Muffins


There’s really not much to say about these muffins, other than that they’re delicious. I meant to post this back during blueberry season, when my mother gave me fresh blueberries that she’d picked at a local-to-her patch, but then I didn’t. Such is life.

I made this recipe twice in as many days, because they were so good the first time my husband, father, and I ate them all – and then naturally I had to make another batch so my mother and mother-in-law could have some. Though I baked them both with and without sliced almonds sprinkled on top, it was generally agreed that the addition of sliced almonds improved the muffins.


Blueberry Almond Muffins

Makes 12 muffins

1/2 cup softened butter

3/4 cup sugar

1 egg

zest of 1/2 lemon

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/2 teaspoon vanilla

1 teaspoon almond extract

1 1/2 cups fresh or frozen blueberries

demerara or turbinado sugar for sprinkling on the tops

sliced almonds, to do the same

Preheat the oven to 400°F. Grease 12 muffin tins.

Cream together butter and sugar. Add egg, and mix well. Zest half a lemon into the butter mixture.

Sift together flour, baking powder, and salt. Add vanilla and almond extract to milk.

Add flour mixture to butter mixture in thirds, alternating with the milk and mixing well after each addition. Gently fold in blueberries.

Portion into muffin tins, sprinkle with demerara or turbinado sugar and sliced almonds, and bake for 20-25 minutes. Cool in the muffin tins for a few minutes before removing muffins to a cooling rack.


Belated Easter Blogging

The weather at Easter was beautiful: sunny and warm, all the grass verdant and spring green. My family had our semi-traditional, not particularly denominational Easter dinner at my parents’ house. I made Kulich and Pashka – My family isn’t Russian, but I made them one year out of curiosity and my brother loved them so much I’ve made them ever since.


This year I used this kulich recipe from Natasha’s Kitchen, which I will be using again because it was really good – the one change I made was to substitute 100g toasted sliced almonds and 200g mixed chopped apricots and dried sour cherries in place of the raisins the recipe calls for. The pashka is Nami-Nami’s Pashka recipe, made with ricotta in place of farmer’s cheese because I can’t find farmer’s cheese anywhere.


The kulich recipe makes a LOT: this is one batch. I ended up with three large cakes, made with the 6-inch panettone molds from Sur la Table, and eight large muffin sized cakes, the molds for which I found at Daiso. Eleven people polished off two of the large cakes in one sitting, because they’re really tasty.


Someone was having fun with the camera while I was decorating the kulich platter with hazel twigs.


My brother took some photos outside – and look, I’m wearing the bolero I sewed for Sew for Victory, along with a dress I made some twelve years ago.