Blueberry Muffins
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
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
