I hope everyone had a fabulous Independence Day! It really does seem that the 4th of July, more than any other holiday, epitomizes summer in full swing, don’t you think?
If you’re in the mood for a tasty breakfast to prepare to extend the festive mood of the weekend into the rest of the week, look no further. This blueberry muffin recipe is the best I’ve ever had, and I love to prepare it during the summer months, when the fresh berries are at their peak. Not only are these muffins absolutely delectable with their addicting juxtaposition of tartness from the berries layered over a cozy almond backdrop, they are also a snap to prepare, allowing you to relegate the majority of the heavy lifting for this one to your food processor. This store well in the refrigerator, so by making a batch today, you could easily have breakfast wrapped up for the rest of the week!
Blueberry Muffins with an Almond Kick
7 ounces almond paste
6 tablespoons butter, cut into small pieces
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon lemon zest
1/2 teaspoon salt
3/4 cup milk
1 cup fresh blueberries