Blue Berry and Almond Muffins

I'm not sure what the science is but for some reason blue berries make the best muffin and apricot come's a close second.
As a child I was a Nana's boy (still am) and when ever I would stay with her and Grandad we would go down the road to this little farm house cafe called The Pumpkin Cafe. Not sure why it was called that as they only grew avocado's. Anyway we would order their blues berry muffins which were baked fresh every morning and then lightly toasted to order and spread with butter.
When I hit my awkward teen years the cafe changed hands and started making muffins from a just add water powder and we never went back. But ever since I get real nostalgic and a touch emotional just thinking about those muffins. I've literally made 1000's of muffins and have perfected the best blue berry muffin you'll ever make! Also a big thank you once again for Etienne's photo skills, bloody marvelous.


450g Plain Flour
200g sugar
100g butter melted
2 eggs
1 tablespoon baking powder
1/2 teaspoon cinnamon
150ml buttermilk
150ml milk
1 teaspoon vanilla
220g blue berries
100g blanched almonds

METHOD:
Roughly chop all but 12 of the almonds and place in a mixing bowl along with the flour, sugar, baking powder and cinnamon, stir together till evenly incorporated then gently mix through the blue berries.
Once the butter has melted leave to stand and cool for 5 minutes then beat in the eggs and add to the dry mixture along with the buttermilk, milk and vanilla, mix together using a butter knife till just under mixed.
Grease a 12 hold muffin pan with either butter or oil spray and evenly distribute the muffin mixture into the pan. Garnish each muffin's with a almond placed on top and sprinkle each muffin with a little extra sugar and bake in oven at 180oC on middle shelf for 25minutes. Once cooked leave to cool for at least 10 minutes before removing from pan. Best served warm with some naughty butter.