Mixed Berry and Almond Breakfast Muffins

Mixed Berry and Almond Breakfast Muffins

I never skip breakfast. Maybe that’s the reason I will skip lunch sometimes when I am really busy. People wonder how it is possible that you are too busy for lunch when you are working from home. You have the flexibility to arrange schedules, you have no one to boss around, you can eat whenever you want. ALL TRUE! But it’s also true that when kids are not around you will want to accomplish as much as you can. Between client orders and website updates, there are deliveries, laundry, photo shoots, baking, cooking, vacuuming, grocery shopping… And everyday from school drop-off to pick-up, I only have five hours to tackle all these. Not to mention early dismissal days and my favourite, Pro-D Days when it’s really hard to be productive! I am literally in a motorbike mode everyday.

Mixed Berry and Almond Breakfast Muffins

My breakfast always comes along with something sweet. I love eggs and sausages. I eat all these. But I will have to have something else sweet, just to make my kind of breakfast complete. Most of the time I will go with a muffin or a toast with butter and jam. Just something sweet!

These muffins fit my taste for the fact that they have everything I need and I love to have in a morning. Sweet and juicy berries go with nutty and crunchy almonds. Little sprinkle of brown sugar on top will help caramelise the muffin tops and almonds. Very tasty breakfast muffins that I always come back to.

Mixed Berry and Almond Breakfast Muffins

Ingredients (12 regular-sized muffins):
1 1/4 cups all purpose flour
1/2 cup almond meal
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick unsalted butter, melted
3/4 cup milk, room temperature
2 teaspoons vanilla extract
2 large eggs, room temperature
1 1/2 cups mixed berries, frozen or fresh
1/4 cup sliced almonds
2 tablespoons brown sugar

Directions:
Preheat oven to 400F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together flour, almond meal, sugar, baking powder, baking soda, cinnamon and salt. Set aside.
In another bowl, mix together melted butter, milk, vanilla and eggs until well combined.
Add the wet ingredients to the dry ingredients and mix until just blended.
Gently fold into the berries.
Divide the batter evenly among prepared muffin cups. Sprinkle almonds and brown sugar on top. Bake for 20 to 25 minutes until golden brown on top.

9 comments

  1. Hi Fanny, thanks for lovely post, not just lovely but delicious also! I’ve tried them yesterday and the taste is super, love them.
    I do have a stupid question, I used raspberries, they all settled down to the bottom of muffins. do you have any good suggestion to prevent that?
    (I used frozen raspberries but I took them out early, they were at room temp.)
    Thank you very much

    1. Hi Jazz, I am happy that you enjoyed the recipe. The thing about baking with frozen berries is DO NOT thaw them. Just fold the hard and cool berries in your batter before baking. For fresh ones, you could toss the berries with a tablespoon of flour, just to coat the berries before putting them in the batter. Hope it helps. :)

  2. I can’t take my eyes off that last photo with the honeycomb pattern on the raspberry. This pattern gives me the goosebumps, exactly how some people feel with nails scratching a chalkboard. However, I can’t stop looking at it! Seriously! I think they actually have a name / label for this kind of phobia…just googled it…trypophobia! LOL, but honestly, that just means that raspberry gets eaten first – I definitely have no fear of eating that! I’m just joking around with you…in all honesty, you creations are just so stunning!

    1. You freaked me out a little, Jen! Trypophobia….good to learn a new term! But still…you totally got me. LOL!

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