Introduction
Ever wished you could enjoy delicious muffins without the guilt? This recipe transforms simple, wholesome ingredients into incredibly moist and flavorful almond flour blueberry muffins that are perfect for breakfast, brunch, or a sweet afternoon treat! They’re surprisingly easy to make, and the whole family will love them. Get ready for a burst of blueberry goodness in every bite!
Why This Works
These muffins are special because they use almond flour, swapping out traditional wheat flour for a healthier, gluten-free option packed with nutrients. The combination of almond flour’s subtle nutty flavor and the sweetness of blueberries creates a perfectly balanced, not-too-sweet treat. Plus, they’re incredibly easy to whip up – even beginner bakers will master them!
Key Ingredients
2 cups fresh or frozen blueberries
2 large eggs
1 cup unsweetened almond milk
1/2 cup honey
1/4 cup sunflower oil
1/2 cup (1 stick) unsalted butter, melted- almendras 1 1/2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon lemon zest (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. This prevents sticking and makes cleanup a breeze!
In a large bowl, whisk together the eggs, almond milk, honey, sunflower oil, and melted butter until well combined. Make sure there are no lumps!
In a separate bowl, whisk together the almond flour, baking powder, and salt. This helps ensure even distribution in the batter.
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix—a few lumps are okay! Overmixing can lead to tough muffins.
Gently fold in the blueberries and lemon zest (if using). We want to keep those blueberries whole and juicy!
Fill each muffin liner about ¾ full. This gives the muffins room to rise.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Handy Tips
- If using frozen blueberries, don’t thaw them before adding them to the batter.
- For a richer flavor, use good quality honey.
- Don’t overfill the muffin cups, or your muffins might overflow during baking!
Heat Control
Baking at 375°F (190°C) ensures that the muffins bake evenly and develop a lovely golden-brown color without burning. Keep a close eye on them during the last few minutes to avoid over-baking.
Crunch Factor
These muffins have a delightful, tender crumb thanks to the almond flour. The blueberries add a burst of juicy texture in every bite!
Pro Kitchen Tricks
- For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
- To make mini muffins, bake them for 12-15 minutes.
- If you don’t have almond milk, you can substitute with regular milk or even water.
Storage Tips
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage – just thaw them at room temperature before enjoying.
Gift Packaging Ideas
These muffins make a lovely homemade gift! Package them in a pretty box tied with ribbon, or place them in individual cellophane bags with a decorative tag.
Flavor Variations
Lemon Poppy Seed: Add 1 tablespoon of poppy seeds and increase the lemon zest to 2 teaspoons.
Cinnamon Swirl: Mix 1 tablespoon of cinnamon with 2 tablespoons of brown sugar and swirl it into the batter before baking.
Chocolate Chip: Add 1/2 cup of dark chocolate chips to the batter along with the blueberries.
Orange Almond: Add the zest and juice of one orange and 1/4 cup of chopped almonds.
Troubleshooting
- Muffins are dry: You may have overbaked them. Next time, check for doneness a minute or two earlier.
- Muffins are flat: You may have not added enough baking powder or overmixed the batter.
- Muffins stuck to the liners: Make sure your muffin liners are properly greased or use silicone liners.
FAQ
- Can I use different types of berries? Yes! Raspberries, blackberries, or a mix of berries would be delicious.
- Are these muffins gluten-free? Yes, these muffins are gluten-free because they use almond flour.
- Can I make these muffins ahead of time? Yes, you can bake them a day or two in advance and store them as directed.
- How do I know when they are done? Insert a toothpick into the center, and if it comes out clean, they’re done.
- Can I double the recipe? Absolutely! Just make sure to adjust baking time accordingly—it might take a few minutes longer.
Conclusion
These Almond Flour Blueberry Muffins are a delightful treat that’s both healthy and satisfying. We hope you enjoy making (and devouring!) them as much as we do. Share your creations with us on social media – we’d love to see your baking masterpieces! Happy baking!