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Blueberry Almond Cupcake Recipe

Blueberry-almond muffins are the perfect baking project with kids on a weekend morning!

Nutritional info

  • 1.6 gm
    Protein
  • 6.3 gm
    Total Fat
  • 12.4 gm
    Carbohydrate
  • 111.9 kcal
    Energy
  • 23.8 mg
    Calcium
  • 0.3 mg
    Iron
  • 0.8 mg
    Vitamin C
  • 0.2 mcg
    Vitamin A
  • 0.0 mcg
    Vitamin B12

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1/2 Tsp(2.0 ml) Oil

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10 Number(50.0 gm) Blueberries

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2 Powder Tbsp(36.0 gm) Sugar

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1/8 Cup(51.0 ml) Nestlé A+ Milk

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1/4 Powder Cup(33.0 gm) Almond

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1.5 Tbsp(18.0 gm) Butter

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1/8 Tsp(0.56 gm) Salt

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1/8 Tsp(0.67 gm) Baking Soda

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1/8 Tsp(0.45 gm) Baking Powder

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1/2 Tsp(2.0 gm) Vanilla Extract

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1/4 Cup(32.0 gm) Maida
  • Combine 1/4 cup almond powder, 1/4 cup wheat flour, 1/8 salt, 1/4 cup sugar powder, 1/8 baking soda, and 1/8 baking powder in a bowl.

  • In a cup whisk 1.5 tbsp butter, 1/4 cup Nestlé A+ Milk and mix it with flour mixture.

  • Add 50 gm blueberries and fold it in batter.

  • Pour the batter into greased muffins cups.

  • Bake for 20 to 25 minutes in the preheated oven.

  • Remove the muffins from the oven and allow to cool slightly before removing from the tin.

  • Enjoy the sweet crunchy muffin.