1 1/4 sticks unsalted butter or margarine, softened
2/3 cup sugar
1/4 cup ground almonds
1 cup self-rising flour
2 large eggs
1/4 teaspoon almond extract
1/3 cup dried Wild Blueberries
3/4 cup frozen Wild Blueberries<
Preheat oven to 350°F. Beat the softened butter together with the sugar until pale in color. Stir in the ground almonds and flour without over mixing. Stir in the eggs, almond extract and dried Wild Blueberries. Lastly, stir in the frozen Wild Blueberries.
Place 12 paper baking cups into a cupcake tray. Fill the cupcake cups 3/4 full with the mixture and bake in preheated oven for 15 minutes until well risen and lightly colored on top. Makes 12 cupcakes.
Nutritional Information per Serving
232 calories, 3g protein, 13g fat, 28g carbohydrate, 147mg sodium, 61mg cholesterol