Blueberry Almond Muffins

It’s Saturday again.  To be sure that the new trial of blueberry almond muffins from Nancy Silverton will be ready in time for breakfast, I measured to ready all the dry ingredients that do not need to stay in the fridge the night before.  Then the preparation became quick.  Around 8.40 I could have a nice breakfast with my mum.  The day started well.

I bumped into this fantastic book La Brea Bakery in a public library.  Simple and easy recipes. Nancy Silverton is a co-founder of the La Brea Bakery and head pastry chef of Campanile Restaurant in Los Angeles.  The bakery has got abundant good comments.  So, I gave it a trial.  The blueberry muffins mixed with almond meal and almond dices are superb. They are soft, fluffy and nutty.  Yum!

55g whole unblanced almonds 
60g sugar
60g butter, chilled and cut into 1-inch cubes
1 Tbsp finely grated orange zest
1/2 Tbsp + 1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 extra large & 1 medium eggs
3/4 cups buttermilk
165g plain flour
1 cup blueberries or 0.5 – 1 cup chopped strawberries, nectarines, peaches or pears (1/2 inch chunks)

Topping
1/2 Tbsp egg white
1 Tsp sugar
Ground cinnamon
Nutmeg
50g sliced almond or almond dices

Toast the whole almonds

Process the almond and half of the sugar until it’s the consistency of a fine meal

Cream the butter, orange zest and salt on low speed, 2-3 minutes, until soften.

Add the remaining sugar and ground nut mixture, mix on medium about 3 to 4 minutes, until light and fluffy

Add the eggs, one after one

Alternate the addition and folding of flour and buttermilk, till just combined

Add in the blueberries and mix till just blended

Topping: Whisk the egg white until frothy.  Add the sugar, cinnamon, nutmeg, and almonds

Fill the muffin cups with the batter about half full.  Spoon the topping over each muffin, almond dices being in the centre

Bake for about 20 to 25 minutes, until the topping is nicely browned and the muffin is firm to the touch.

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