Preheat oven to 350°F. Beat the softened butter together with the sugar until pale in color. Stir in the ground almonds and flour without over mixing. Stir in the eggs, almond extract and dried Wild Blueberries. Lastly, stir in the frozen Wild Blueberries.
Place 12 paper baking cups into a cupcake tray. Fill the cupcake cups 3/4 full with the mixture and bake in preheated oven for 15 minutes until well risen and lightly colored on top. Makes 12 cupcakes.
Nutritional Information per Serving
232 calories, 3g protein, 13g fat, 28g carbohydrate, 147mg sodium, 61mg cholesterol