Ingredients

Preparation 15 minutes, baking 28 to 30 minutes, total time 43 to 45 minutes

7-ounce package almond paste, grated
6 tablespoons cold butter, cut into small pieces
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon fresh grated lemon zest
1/2 teaspoon salt
3/4 cup milk
2 large eggs
1 cup blueberries, rinsed and stems removed

Preheat oven to 375 F. Grease a 12-count muffin tin.
Add grated almond paste, butter, flour, sugar, baking powder, lemon zest and salt to a food processor fitted with a metal blade. Pulse until butter and almond paste are finely cut into the flour.
In a medium bowl, beat the milk with the eggs. Add the flour mixture and blueberries. Stir gently until ingredients are just incorporated (over-beating will make a tough muffin).
Scoop batter into muffin tins and bake for 28 to 30 minutes or until tops are rounded and muffins are golden. Cool in pans a few minutes, and then transfer to a wire rack to finish cooling. Makes 12 muffins.

Directions

Cook's tip: Ice cream scoops are wonderful for scooping muffin batter quickly and uniformly.