Blueberry and Rosemary Muffins

Ingredients

• 150 gr all-purpose flour
• 50 gr almond flour
• 100 potato starch
• 150 ml Butter melted and cooled down ( I also made a cake version if these using 130 ml of almond oil and it was amazing.
• 130 gr cane sugar
• 3 Eggs
• 1/2 cup blueberries
• 16 gr Baking powder
• 1 pinch Salt
• 1 spring rosemary finely chopped, a small one, or you can skip it altogether
• 2 tbsp poppy seeds I used Blue Dutch poppy seeds
• 1 small lemon zest and juice
• 1/4 tsp almond extract
• 1 tbsp Honey I diluted it in the butter
• 1 spring fresh thyme optional
• 1/4 cup unsweetened vanilla almond milk or milk, add as much milk as you need to achieve a nice, smooth, and creamy cake batter (watch the video to see consistency)

Instructions

1. Pre-heat oven to 375F and butter you cake pan with butter and a mix of flour and sugar. Avoid cooking sprays, if you can. This will give you beautiful caramelized cake bottom. In a little pot, melt the lemon juice and the honey and when it becomes a syrup allow to cool down. Finally chop rosemary and thyme and set aside.
2. With a hand mixer, whip eggs and sugar until fluffy and light in color (a good 5 minutes, at least) Then add the butter (or the almond oil) I tried it with almond oil and it's beautiful
3. Sift through the flour, almond flour, baking powder, potato starch, and salt. Then mix it in, delicately.
4. Add rosemary, lemon zest, and 1 teaspoon of poppy seeds. Also now add the hone-lemon syrup.
5. Add milk until your reach a smooth and creamy dough. (look the video for more tips on this)
6. Pour in the baking pan, decorate with blueberries and with poppy seeds.
7. Bake for 35 minutes.
8. Allow to cool down, and enjoy! Buon appetito