Hadn’t made muffins in forevs, until that lovely brunch book inspired me to get on it! Muffins are notoriously easy, so I had no problem whipping up a batch of Lemon Almond Blueberry ones for our Memorial Day breakfast…

Started out by preheating the oven to 400 F and buttering my hand-me-down muffin tin… My mom gave it to me (read: I may have stolen this) when I moved to New York and finally procured my first, non-group-house kitchen. It’s not the prettiest bakeware, since it’s old as hell, but it’s imbued with the flavors of ages and makes everything super tasty!

Crushed 1/3 cup almonds to a coarse meal using the Ziploc-Ladle Procedure.

Combined the resulting almond meal with 1 3/4 cup flour, 1 tbsp baking powder and the zest of 1 lemon in a bowl…

And whisked 1 egg, 1 1/4 cup milk, 2 tsp lemon juice & 1/4 cup vegetable oil in another bowl.

Poured the wet into dry…

And stirred them together until just combined – no overmixing over here!

Then it was time for the blueberries! Part of the reason why I decided to make these particular muffins was because I totally already had all the ingredients, including a big ol’ bag of frozen organic blueberries from Whole Foods! This rarely happens, as I am historically incapable of keeping anything stocked in the kitchen; I’m more of a shop daily kind of gal. So I figured it was kind of a sign and I couldn’t NOT make these babies.

Anyway, blueberries!

Added them to the batter…

And stirred them in briefly.

Poured the batter into the aforementioned old-as-hell muffin tin, filling each cup about 2/3 full.

Popped them in the oven at 400 F and 20 minutes later…

Yum! Lemon Almond Blueberry Muffins!

They didn’t last long.

Recipe adapted from Easy Breakfast & Brunch

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