Ingredients:

Directions:

Preheat oven to 400 F.

Dry Mixture:
Sift the flour, cinnamon, and baking powder into a large bowl. Stir in the ground almonds.

Moist Mixture:
In a second smaller bowl, add the egg, melted butter, vanilla extract, buttermilk and brown sugar. Beat well.

Lightly mix Moist Mixture into Dry Mixture. Now fold in blueberries.

Place 8 large paper muffin cups into a muffin pan. Spoon the muffin batter into the cups.

Bake muffins for approximately 18 -20 minutes, or until toothpick comes out clean when testing centre of muffins. Remove from oven and let cool on a wire rack.

Muffins may be stored in air-tight container after cooling has occurred.

Makes 12 muffins