If you’re searching for a wholesome and delicious treat that’s perfect for breakfast or a satisfying snack, look no further than these Blueberry Almond Muffins. This recipe combines the nutty goodness of almond flour, the sweetness of fresh blueberries, and a hint of coconut and cinnamon to create muffins that are both nutritious and flavorful. Serving six, this recipe takes just 15 minutes to prepare and 25 minutes to bake, making it an ideal choice for a quick homemade delight. Whether you’re following a gluten-free diet or simply want a tasty muffin option, these Blueberry Almond Muffins are sure to become a family favorite.
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 25 minutes
INGREDIENTS:
- 2½ cups almond flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- 3 tablespoons ground cinnamon, divided
- Salt, as required
- 2 organic eggs
- ¼ cup coconut milk
- ¼ cup coconut oil
- ¼ cup maple syrup
- 1 tablespoon organic vanilla extract
- 1 cup fresh blueberries
INSTRUCTIONS:
- Preheat Oven: Preheat your oven to 350 ºF (175 ºC).
- Grease Muffin Tin: Grease a 12-cup muffin tin with oil or use muffin liners for easy removal.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, baking soda, 2 tablespoons of ground cinnamon, and a pinch of salt. Mix these dry ingredients thoroughly.
- Prepare Wet Ingredients: In another bowl, add the organic eggs, coconut milk, coconut oil (in liquid form), maple syrup, and organic vanilla extract. Beat these ingredients together until they are well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix until you achieve a smooth and consistent batter.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter. Ensure they are evenly distributed.
- Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Sprinkle Cinnamon: Sprinkle the remaining 1 tablespoon of ground cinnamon evenly over the top of each muffin.
- Bake: Bake the muffins in the preheated oven for about 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffin tin from the oven and place it on a wire rack to cool for approximately 10 minutes. Carefully invert the muffins onto the wire rack to cool completely before serving.
TIPS:
- Almond Flour Quality: Choose high-quality almond flour for the best texture and flavor. Look for finely ground almond flour without added fillers.
- Blueberry Options: Fresh blueberries work wonderfully in this recipe, but you can also use frozen blueberries. If using frozen, be sure to gently fold them into the batter without thawing.
- Sweetness Level: Adjust the amount of maple syrup to match your desired level of sweetness. You can add more or less according to your taste.
- Cinnamon: Cinnamon adds a warm flavor to these muffins. If you’re a fan of cinnamon, feel free to sprinkle a bit more on top before baking.
- Cooling Time: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. This helps maintain their texture.
- Storage: Store any leftover muffins in an airtight container at room temperature for a day or two, or in the refrigerator for longer freshness.
NUTRITIONAL INFORMATION PER SERVING:
- Calories: 470
- Fat: 35.4g
- Carbohydrates: 26.8g
- Fiber: 8.1g
- Sugar: 11g
- Protein: 12.6g
These Blueberry Almond Muffins offer a delightful blend of flavors and textures, making them a perfect addition to your breakfast or snack repertoire. With the nuttiness of almond flour, the natural sweetness of blueberries, and a hint of cinnamon, they are both satisfying and wholesome. Whether you enjoy them warm from the oven or as a convenient grab-and-go snack, these muffins are sure to please your taste buds. Plus, they’re gluten-free, making them a great choice for those with dietary restrictions. Whip up a batch of these muffins and savor the goodness of homemade baking with every bite!
