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  • 100g ground almonds
  • 100g caster sugar
  • 2 eggs
  • 100g self-raising flour
  • 1 tbsp milk
  • 100g butter
  • 3 drops vanilla essence
  • 3 small handfuls of blueberries

    Method

    • step 1

      Preheat oven to 180c/fan.
    • step 2

      To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
    • step 3

      Next, in a large separate bowl cream the butter until soft and creamy.
    • step 4

      Then scrape the almond paste into the butter and mix thoroughly.
    • step 5

      Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
    • step 6

      Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
    • step 7

      Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
    • step 8

      Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.
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    A star rating of 4.5 out of 5.4 ratings
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