Blueberry & Coffee Muffins - Recipe

2 tbsp. boiling water
2 tbsp. instant coffee granules
1 tbsp. milk
1/2 cup unsalted butter, melted
3 tbsp. almonds, chopped
3 1/2 cups self-rising flour
1 1/3 cups confectioners/icing sugar
1 tsp. baking soda
2 eggs, lightly beaten
1 1/2 cups buttermilk
1 cup fresh blueberries

Preheat the oven to 400F. In a cup or small bowl, pour 2 tbsp of boiling water over the instant coffee. Stir in the milk (not the buttermilk) , and set aside to cool. In a medium bowl, mix the almonds, flour, sugar,, and baking soda with a spoon or whisk. In a large bowl, beat the eggs and buttermilk with an electric mixer until well combined (about 2-3 minutes). Stir in the cooled coffee. Add the flour mixture into the buttermilk mixture stirring with a spoon or whisk until nearly combined. Gently fold in the blueberries with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven. Cool muffins for 10 minutes, then remove from the pan. *These muffins are best served warm.*

Makes approximately 12 muffins