What a wet dreary day today.  Everyone's home and rather exhausted so it made sense to turn on the oven and bake.  Juicy plump blueberries, slivered almonds with a dusting of cinnamon and brown sugar made these muffins a treat.

Unfortunately my lovely camera has broken!! I'm bereft! these pictures are courtesy of my i phone, thank goodness for technology!

Blueberry Almond Muffins.

2 sticks unsalted butter

2 1/2 cups all purpose flour

1/2 cup ground almonds

Pinch of salt

1 teaspoon ground cinnamon

1 1/2 teaspoon baking powder

1 1/4 cups sugar

2 eggs

1 1/2 cups buttermilk

1 teaspoon vanilla extract

1 pint of fresh blueberries tossed in a tablespoon of flour

1/4 cup brown sugar

1/4 cup slivered almonds

Heat the oven to 350 F

Line 2, 12 cup muffin trays with paper liners

Melt the butter in the microwave and set aside.

In a large bowl sift the flour and combine with ground almonds, salt, cinnamon, baking powder and sugar.  Stir well to combine.

In another bowl combine eggs, melted butter, buttermilk and vanilla extract.

Pour the wet ingredients into the dry and gently combine.

Toss the blueberries in the flour and very gently combine so they don't break and become mushy.

Scoop batter into the muffin cups filling each three quarters full.  Sprinkle over brown sugar and slivered almonds over the top.

Place the muffin trays in the oven and bake for approximately 30-35 minutes or until risen and golden.