Blueberry And Marzipan Muffins

• 2/3 cup butter, softened
• 1/4 lb marzipan, grated
• 3/4 cup granulated sugar
• 3/4 tsp vanilla extract
• 3 None eggs
• 1 3/4 cup all-purpose flour
• 2 tsp baking powder
• 3 tbsp heavy cream
• 1 lb fresh (or frozen and thawed) blueberries

1. Preheat the oven to 350u0b0F. Line a 12 cup muffin pan with paper liners. Cream the butter and marzipan for 4-5 mins with 1/2 cup sugar, the vanilla and a pinch of salt. Beat in the eggs, 1 at a time, then mix in the flour and baking powder followed by the cream and 2/3 lb blueberries. Divide the mixture between the muffin liners then bake in the lower half of the oven for about 25 mins. Leave in the tray for 10 mins to cool slightly.
2. Meanwhile, puree the remaining blueberries and sugar and serve as sauce to go with the warm blueberry muffins.

butter, sugar, vanilla, eggs, flour, baking powder, heavy cream, blueberries

Taken from recipes-plus.com/api/v2.0/recipes/18128 (may not work)