Muffins with a light honey flavor, with a fragrant nut-sugar crust on top. Not too sweet, which I like, for example. If you want sour muffins, you can put currants instead of blueberries.
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Dessert |
Ingredients
Ingredients- Flour – 2.5 cups
- Melted butter (or margarine for baking) – 120 g
- Eggs – 2 pcs.
- Sugar – 0.5 cups
- Honey – 2 tbsp
- Milk – 0.75 cups
- Baking powder – 1 tbsp
- or soda – 1 teaspoon and vinegar (extinguish the soda) – 1 tbsp
- Salt – 1 pinch
- Blueberries (frozen) – 250 g
* - To cover:
- Ground almonds – 4 tbsp
- Brown or plain sugar – 2-3 tbsp
Instructions
- In one bowl, combine melted butter, eggs, honey and milk.
- In another bowl, mix the sifted flour (set aside one spoon for the berries), baking powder, salt, sugar.
- Pour dry ingredients into liquid ingredients and stir without zeal with a spoon. Just for the products to combine, DO NOT BEAT.
- I had frozen blueberries, I did not defrost them. Sprinkle the blueberries with flour, mix and place in the dough last.
- Stir the dough with a spoon and place in muffin tins, filling 2/3 full.
- Sprinkle with ground almonds mixed with sugar on top.
- Put the molds in an oven heated to 180-200 C. Bake for about 30 minutes. Readiness can be checked with a toothpick.
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