Blueberry Almond Muffins Recipes

ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine almond flour and baking soda in a large bowl.
• Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

BEST BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
• Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
• Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
• Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

LOW CARB KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
• In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
• Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
• Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

ONE-BOWL BLUEBERRY ALMOND MUFFINS

Steps:

• Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 10 regular-sized muffins.)
• To make the topping, melt butter in a small microwave-safe bowl. Add the flour, sugar, almonds, and salt, and stir with a fork to combine into a crumbly streusel. Set aside.
• Combine the egg, sugar, and oil in a large mixing bowl. Whisk vigorously for 30-45 seconds, until the mixture is thick and slightly frothy.
• Add vanilla and almond extracts, vinegar, baking soda, and salt. Whisk to combine.
• Add sour cream, whisk to combine, then gently stir in the flour. The batter will be thick and slightly lumpy. Gently stir in the blueberries.
• Divide batter evenly among muffin cups, filling each about 3/4 full, and sprinkle the streusel evenly over the top. Bake at 425 for 5 minutes, then, without opening the oven door, reduce the temperature to 350 and bake for another 12-14 minutes. When done, the muffins will be lightly golden on top and a toothpick inserted into the centers will come out clean.
• Let cool for about 10 minutes in the pan, then remove to a wire rack to cool completely.

LOW-CARB BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers or greasing with coconut oil.
• In a medium bowl, whisk together almond flour, salt, baking powder, and granulated sweetener until completely combined.
• Whisk in the avocado oil. Mixture will appear mealy.
• In a separate bowl, whisk together eggs, almond milk, and vanilla extract.
• Pour egg mixture into the dry ingredients and stir together.
• Stir in blueberries.
• Spoon batter into the prepared muffin pan, filling each cavity 2/3 to 3/4 of the way full.
• Bake for 25-30 minutes or until the tops spring back when lightly touched.

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°. Line a muffin tin with muffin liners and spray each one with nonstick spray (or use coconut oil).
• Stir flour, cinnamon, baking soda, and salt together in a large bowl.
• In a separate bowl, whisk eggs, syrup, milk, oil, vinegar, and vanilla together, then pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to over-mix!
• Reserve 2 tbsp blueberries; set aside. Fold the rest of the blueberries into the batter, then divide the batter evenly into the muffin tin. Place reserved blueberries on top of the batter, then bake the muffins for 18-22 minutes, or until a toothpick comes out clean. Wait 10 minutes after muffins are done baking before carefully transferring them to a cooling rack.

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY & ALMOND MUFFINS

Steps:

• Preheat oven to 180c/fan.
• To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
• Next, in a large separate bowl cream the butter until soft and creamy.
• Then scrape the almond paste into the butter and mix thoroughly.
• Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
• Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
• Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
• Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.

ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER

Steps:

• Preheat oven 350 degrees.
• Mix dry ingredients.
• Mix liquid ingredients in separate bowl.
• Add liquid ingredients to dry ingredients and gently mix.
• Gently fold in blueberries.
• Put into prepared muffin cups.
• If making mini muffins cook for 15 minute or when toothpick comes out clean.
• If making big muffins cook for 20-23 minute or when toothpick comes out clean.
• Cool for 5 minutes and enjoy. Yum!

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and spray with cooking spray. Set aside.
• In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
• Add almond flour (make sure to level the top with a knife and do not pack) and stir gently with spatula until well mixed.
• In a small bowl, combine blueberries with 1 tbsp of almond flour and stir to coat evenly (this prevents them from sinking).
• Add blueberries to the bowl with batter and give a few gentle stirs just enough to combine.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin. Bake for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.
• Remove from the oven, let cool for 15 minutes and enjoy.

BLUEBERRY ALMOND MUFFINS

Steps:

• 1. Preheat the oven to 350. Lightly butter the muffin tins. In the bowl of a mixer, with a paddle attachment, cream the sugar, butter, zest, baking powder, baking soda and salt on low until softened. Then on medium till light and fluffy, scraping down the sides of the bowl as necessary. 2. Add the eggs one at a time mixing after each. Pour in the buttermilk and mix on low till combined. 3. Add the flour in 3 batches turning of the mixture between each addition and mixing slowly till just combined. 4. Remove bowl from mixer and fold in the fruit by hand. 5. If making the topping, in a small bowl whisk the egg white till frothy. Add the sugar, cinnamon and almonds. 6. Spoon the batter into the muffin tins filling the cups to the rim. Spoon about a tablespoon of the topping on each muffin. 7. Bake for 20 to 25 minutes until the topping is nicely browned and the muffins are firm to the touch.