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There’s something undeniably delightful about the aroma of freshly baked muffins wafting through your kitchen. Muffins not only make for a comforting breakfast option, but they also serve as a versatile snack or a sweet treat for special occasions. Among the myriad of muffin flavors, the sweet combination of blueberries and almonds stands out as a perfect pairing. The burst of juicy blueberries mingling with the nutty essence of almonds creates a harmonious flavor profile that is both satisfying and nutritious.

Sweet Blueberry Almond Muffins

Indulge in the delightful experience of baking with this Sweet Blueberry Almond Muffins recipe! These muffins combine juicy blueberries and the nutty flavor of almond, creating a perfect balance of taste and nutrition. With wholesome ingredients like almond flour and fresh blueberries, they're not just delicious but also packed with antioxidants and healthy fats. Perfect for breakfast, snacks, or special gatherings, this recipe is easy to follow, ensuring a rewarding baking experience. Enjoy the aroma of freshly baked muffins and share them with loved ones for a sweet treat any time of day!
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Ingredients
  

1 cup all-purpose flour

½ cup almond flour

½ cup granulated sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 large egg

½ cup unsweetened almond milk (or regular milk)

⅓ cup vegetable oil or melted coconut oil

1 tsp vanilla extract

1 cup fresh blueberries (or frozen)

¼ cup sliced almonds (for topping)

Instructions
 

Preheat the Oven:

    Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with butter or cooking spray.

      Mix Dry Ingredients:

        In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt until well combined.

          Combine Wet Ingredients:

            In a separate bowl, beat the egg, then add the almond milk, vegetable oil, and vanilla extract. Whisk until thoroughly mixed.

              Combine Mixtures:

                Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; some lumps are okay.

                  Fold in Blueberries:

                    Gently fold in the blueberries, ensuring they are evenly distributed without crushing them.

                      Fill Muffin Tin:

                        Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the top of each muffin with sliced almonds for an added crunch and flavor.

                          Bake:

                            Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.

                              Cool and Serve:

                                Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

                                  Prep Time, Total Time, Servings: 15 min | 30 min | 12 muffins