Bilberry muffins


My girls L O V E bilberry muffins. And they L O V E helping me bake them. Years ago, I found a great recipe in Louise Pickford’s book al fresco. I’ve slightly modified it, but the idea remains the same: Mix the dry and wet ingredients separately, combine and add the berries. As simple as that. And a success. Every time.

Mix 200 g whole-wheat flour with 175 g brown sugar, 50 g almond flour, 1.5 tsp baking powder and 2 tsp cinnamon. In another bowl, mix 3 dl milk, 1 egg and 50 g melted butter and then stir into the dry ingredients. Fold in 250 g bilberries. Divide the mixture into twelve muffin cases, sprinkle with almond flakes and bake for 20 minutes in 200ยฐC. Enjoy warm or at room temperature (mine never survive the cooling off phase, though).


4 Comments Add yours

  1. These sound yummy! I love the texture almond flour gives baked things.

    Liked by 1 person

  2. These don’t look like muffins but more like a work of art. That picture is beautiful.

    Liked by 1 person

  3. Mums! says:

    And so they are ๐Ÿ˜‹ And so incredibly simple ๐Ÿ˜Š

    Liked by 1 person

  4. Mums! says:

    Thank you so much, dear ๐Ÿ™๐Ÿป๐Ÿ˜˜


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