Are you craving a delicious and healthy muffin that's quick to make? Look no further! These almond meal blueberry muffins are the perfect answer. Bursting with juicy blueberries and boasting a subtly nutty flavor from almond flour, these muffins are a delightful treat for breakfast, brunch, or a satisfying snack. They’re also naturally gluten-free, making them a perfect option for those with dietary restrictions. This easy recipe is perfect for both beginner bakers and experienced cooks alike, promising a consistently delicious result every time. Let's get baking!
Ingredients:
- 1 ½ cups almond flour
- ½ cup granulated sugar (or coconut sugar for a healthier option)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk (dairy or non-dairy)
- ¼ cup melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions:
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Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This prevents sticking and ensures easy removal of your delicious muffins.
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Dry Ingredients: In a large bowl, whisk together the almond flour, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are well combined to ensure even baking.
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Wet Ingredients: In a separate bowl, whisk together the egg, milk, melted coconut oil, and vanilla extract until well blended.
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Combine: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
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Add Blueberries: Fold in the blueberries gently.
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Fill Muffin Cups: Fill each muffin cup about ¾ full.
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Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so keep an eye on them during the last few minutes of baking.
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Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Muffins:
- Don't overmix the batter: Overmixing develops gluten (even in gluten-free recipes) and can result in tough muffins. Mix until just combined.
- Use fresh or frozen blueberries: Frozen blueberries work perfectly well and often result in a juicier muffin. If using frozen, don’t thaw them before adding them to the batter.
- Adjust sweetness: If you prefer a less sweet muffin, reduce the sugar by ¼ cup. You can also experiment with different sweeteners like maple syrup or honey.
Variations:
- Lemon Blueberry Muffins: Add the zest of one lemon to the batter for a burst of citrus flavor.
- Chocolate Chip Blueberry Muffins: Add ½ cup of chocolate chips along with the blueberries for a delightful combination.
- Nutty Blueberry Muffins: Add ½ cup of chopped walnuts or pecans to the batter for extra crunch.
Nutritional Information (per muffin, approximate):
- Calories: Approximately 150-180
- Fat: 8-10g
- Protein: 4-5g
- Carbohydrates: 15-20g
- Fiber: 2-3g
These delicious and healthy almond meal blueberry muffins are perfect for any occasion. Enjoy them as a quick breakfast, a satisfying snack, or a delightful treat! They're easy to make, packed with flavor, and a great way to incorporate healthy ingredients into your diet. This recipe is a fantastic addition to your collection of easy recipes and quick dinner ideas, offering a homemade touch without the fuss. Enjoy!