Blueberry Almond Muffins
Every Morning Goal
I have to say, blueberry muffins are the best! So simple and so sweet. They are soft and crumbly and you just need two bowls to put them together. Not even two bowls, just one bowl and a large measuring cup. You can also add anything you want, like pecans, other fruits, poppy seeds or chocolate chips, like in my blueberry chocolate chips muffins. For this time though, I went with the goodness of silvered almonds.
I kept thinking about how convenient is to have these babes around while I was making coffee and smelling the sweet aroma coming out from my countertop oven. And that was not the day I was baking them. I just took a couple out of the freezer, popped them in the oven, turned it on 350° and wait about 5 minutes after the oven reached that temperature before taking them out. I always freeze the remaining muffins after the first day of baked and they taste even better when reheated this way. The edges become crispy but the muffins are still soft on the inside.
I love my blueberry almond muffins! You can count there are always some on the freezer. I also love to put a bit of butter and sprinkle a bit of sugar on top during he last minute of reheating or serve with sweetened cream cheese. How do you like to eat your muffins? Would love to read our ideas!
Recipe notes
You may use fresh or frozen blueberries for this recipe.
I usually use ricotta cheese but I didn’t have any on hand. What I had was crème fraiche. I went for it and they turned out perfect, so use whatever you prefer or have in hand.
To make the sweetened cream cheese, just let some cream cheese come to room temperature so it’s soft and whisk some sugar to taste.
Blueberry Almond Muffins
Ingredients
◯ Unbleached all purpose flour – 1 ½ flour + ½ TBSP
◯ Baking powder – 1 ½ Tsp
◯ Fine sea salt – ½ Tsp
◯ Raw sugar – ½ cup
◯ Vegetable oil – ¼ cup
◯ Organic coconut milk – ½ cup
◯ Organic free range eggs – 1
◯ Organic Crème fraiche or Ricotta cheese – ¼ cup
◯ Pure vanilla extract - ½ Tsp
◯ Blueberries, preferably frozen (see notes) – 1 ½ cup
◯ Sliced almonds – ½ cup, or a bit more if desired
Details
Yield:
12 muffins
Total time:
35 minutes
Active time:
10 minutes
Equipment:
large bowls, wooden spoon
Steps
To make the blueberry almond muffins:
Preheat oven to 350°. Line or grease with butter or baking spray a muffin pan.
In a large bowl mix flour, baking powder, salt and sugar with a hand whisk.
In medium bowl pour oil and milk. Add the egg and beat. Add the crème fraiche/ricotta cheese and vanilla and mix one last time.
Add blueberries and silvered almonds to the flour mixture and mix until they’re incorporated and well coated with the flour.
Make a well in the center of the flour mixture bowl and pour the wet ingredients mixture in the center. Using a wooden spoon start to gently incorporate the flour mixture into the liquid. After you have incorporated a good amount of the flour start to gently beat towards the walls of the bowl to break big lumps of flour. Mix just until well incorporated and until all the flour seems wet. Do not over mix.
Fill each spot of your prepared muffin pan, about ¾ thru. Sprinkle some sugar on top. Place pan in oven and bake for 20 to 25 minutes, until they have a golden yellow color and a toothpick comes out clean after inserted through the center of one muffin in the middle.
Let them cool for a few minutes before removing from pan. They will be good for up to a week in a cool dry environment. You may freeze and reheat them in the microwave or counter top oven at 350° before eating.
