Delicious Muffins bursting with Blueberries.
Make these Blueberry Muffins for breakfast or brunch. They are easy to make and who doesn’t love fresh Muffins straight out of the oven?
I also make a second batch and individually freeze them. They are great to take out of the freezer for a last minute breakfast. I just simply microwave to reheat one for breakfast or a snack.
BLUEBERRY MUFFINS
Ingredients:
- 1 Cup Fresh Blueberries plus a handful extra for the top.
- 2 Cups Blanched Almond Flour
- 1 & 1/2 Teaspoons Baking Powder
- 1/8 Teaspoon Himalayan Pink Salt
- 3 Tablespoons Organic Honey
- 1/3 Cup Unsweetened Almond Milk
- 5 Tablespoons Unsalted Butter, melted
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
Directions:
1. Preheat the oven to 350 degrees.
2. Line a muffin pan with 12 paper muffin cups. Set aside.
3. In a medium size bowl stir together the Flour, Salt and Baking Powder with a fork. Set aside.
4. In a large mixing bowl add the Eggs, Honey, Vanilla, Almond Milk and the Melted Butter (make sure the Butter has cooled or you will get scrambled eggs). Using a handheld mixer, blend these ingredients together, then slowly add in the dry ingredients and mix until a batter forms.
5. Fold in 1 Cup of Blueberries.
6. Scoop the Batter evenly into the prepared muffin tin. A cookie scoop can be helpful for this task. Then top each muffin by gently pressing 2 or 3 Blueberries on the top.
7. Bake the Muffins in the preheated oven for 17-20 minutes. They are done when top is slightly golden brown and a toothpick inserted in the center comes out clean. In my oven they took 20 minutes. When the Muffins are done, remove the pan from the oven and cool them on a wire rack.
8. Serve the Muffins with sweet cream butter on the side. Store any leftover Muffins in an airtight container for 3-4 days.
Recipe by: Hot Dish Homemaker