blueberry and almond muffins

for the mckendricks. thank you goodies for our great moving buddies.

and for fresh blueberries that are current as cheap or cheaper than strawberries at the moment.

from Chatswood Island Public School 'Favoured Flavours of the Clarence' recipe book 1999.

ingredients
2 cups SR flour
250g fresh blueberries
1 egg
90g butter, melted
flaked almonds
1/2 cup brown sugar
1/2 cup ground almonds
1tspn vanilla
300ml cream

method
pre-heat oven to 200C. grease 12 hole muffin tray/set up muffin cases.
combine flour, sugar, blueberries and ground almonds in a large bowl. 
in a separate bowl mix egg, vanilla, butter and cream.
fold into dry ingredients.
spoon into prepared trays.
top with flaked almonds.
bake for 20-25minutes.
dust with icing sugar before serving warm.

my recipe changes: use skim milk instead of cream to decrease fat content. i leave adding the blueberries till last to allow the wet and dry ingredients mix better and i ground my own almonds to allow bigger bits for added texture interest in the muffins. result - scrumptious muffins.