Savor the delectable twist in our almond blueberry muffins, crafted with a blend of almond flour and adorned with crunchy almond slices and fresh blueberries. Just picture biting into a moist and tender muffin that encapsulates the rich essence of almonds. Creating a unique texture that's both satisfying and wholesome. Every bite is a symphony of flavors, complemented by the burst of freshness from plump, juicy blueberries.
To elevate the experience, almond slices and fresh blueberries are generously sprinkled on top, adding a delightful taste. The combination of almond flour, almond slices, and fresh blueberries not only creates a mouthwatering treat. But also infuses these easy blueberry almond muffins with a nutty richness.
Which makes them a perfect companion for your morning coffee or a sweet afternoon delight. Indulge in this delightful fusion of flavors that transcends the ordinary muffin experience.
Why You'll Love These Almond Blueberry Muffins
Fall in love with our almond flour muffin recipe. Meticulously crafted with a blend of almond flour, all purpose flour, almond slices, and fresh blueberries for an extraordinary taste experience.
The almond flour infuses a delightful nuttiness, while the all-purpose flour ensures the perfect muffin texture.
Each bite is adorned with the crunch of almond slices, adding a satisfying texture to the softness of the muffin. The fresh blueberries burst with natural sweetness, creating pockets of flavor that make every bite a sensation.
Together, these premium ingredients harmonize to deliver a muffin that's not only rich in taste but also a celebration of texture contrasts. Indulge in the symphony of flavors and textures in our blueberry almond-flavored muffins.
Ingredients Needed And Easy Substitutions
Here's a list of essential ingredients needed to whip up this delicious almond flour blueberry muffin recipe. Plus, we've got you covered with easy substations to accommodate your kitchen staples and preferences.
- all purpose flour serves as a structural component, providing the necessary gluten for the muffins to hold their shape and have desirable texture. To make these gluten free muffins, use gluten-free flour blend or whole wheat flour if needed as a replacement for all-purpose flour. Keep in mind it may result in a denser texture of a muffin.
- almond flour plays a crucial role in contributing to both the flavor and the texture of the muffins. It introduces a rich, nutty taste that adds depth and uniqueness to the overall flavor profile. Additionally, almond flour is known for its moisture-retaining properties, making the muffins moist and tender. Hazelnut flour would be another nut flour that can be substituted. Or using a combination of almond meal, coconut flour, and a bit of all-purpose flour could make a nutritious muffin with a unique flavor profile. However, you may need to increase the buttermilk amount.
- granulated sugar helps to sweeten the muffins while balancing the natural tartness of blueberries and adding a pleasant sweetness to the overall flavor. Brown sugar, honey, pure maple syrup, or coconut sugar can be used as substitutions for granulated sugar. The quantity may need to be adjusted to taste.
- baking powder and baking soda act as leavening agents, promoting the rising of the batter during baking.
- salt is a flavor enhancer and helps balance the sweetness of the muffins.
- unsalted butter adds a rich flavor and moisture to the batter, contributing to the overall tenderness of the muffins. Melted coconut oil can be used as a substation to the unsalted butter.
- buttermilk adds a subtle tangy flavor that complements the sweetness of these homemade almond flour muffins. The acidity in the buttermilk interacts with the baking powder to help the muffins rise and achieve a light, fluffy texture. Combine regular milk with vinegar or lemon juice to create your own buttermilk. Or you can use yogurt or sour cream as a replacement for the buttermilk. Even almond milk will work as a replacement. The texture and taste may be slightly different.
- large eggs act as a binding agent while also adding moisture and richness to the muffins. An egg replacer you could use is flax eggs.
- almond extract intensifies the nuttiness already present in the almond flour. It also contributes to the overall depth and richness of the muffins. Of course, vanilla extract is a great replacement for almond extract. However, there will be a difference in flavor. Adding lemon zest or lemon juice to the muffins will enhance the flavor profile of these muffins in several ways.
- fresh blueberries bring bursts of natural sweetness and juicy texture to the muffins. Frozen blueberries can be used in replacement of the fresh ones. I would recommend adding them in frozen otherwise thawed blueberries may add more moisture to the muffins, as well as discolor the muffins.
- almond slices introduce a delightful crunch and a visually appealing texture that complements the almond flour.
For best results keep in mind any substations can alter the overall flavor and texture of the muffins.
How To Make These Easy Almond Blueberry Muffins
Making these delightful muffins is easy to do with a few simple steps. Get that oven preheating and line a muffin pan with paper liners or spray with nonstick spray.
In a large bowl, sift together the dry ingredients and set aside. In a separate mixing bowl mix together the wet ingredients. Slowly add the flour mixture to the wet ingredients, mix until combined being careful not to overmix. Gently fold in the fresh blueberries and almond slices into the muffin batter.
Fill the prepared muffin cups ⅔'s of the way full, I like using a large cookie scoop. You can sprinkle on top extra blueberries and almond slices before baking for a bakery look to these muffins.
Bake for 18-22 minutes, the timing will vary depending on the oven. My oven only takes 20 minutes to fully bake. You want the tops to be golden brown and the center fully baked. Then remove the muffin pan from the oven and place on a wire rack to cool. Store in an airtight container with sheets of parchment paper in between layers. For 1-2 days at room temperature or in the refrigerator for 4-5 days.
Tips For A Successful Bake
Here are some tips for achieving the best almond blueberry muffins.
Baking is a science so accurate measurements will ensure consistency. When it comes to mixing the batter, overmixing can lead to dense muffins, a few lumps are okay. Fold the blueberries in carefully to avoid breaking them.
Using paper liners in the muffin tin isn't a must but will be very helpful when it comes to cleanup. However, if you choose not to use liners you will want to use nonstick spray so the muffins don't stick to the pan. Fill the muffin cups up about two-thirds to three-quarters full to allow for proper rising.
Getting that oven preheated will help the muffins to bake correctly. Use a toothpick to check for doneness by inserting the toothpick into the center of the muffin. If it comes out clean or with a few moist crumbs but not wet batter the muffins are done. Allow the muffins to completely cool on a wire cooling rack before placing them in an air-tight container.
More Breakfast Pastry Ideas
Indulge In The Bliss Of Almond Blueberry Muffins
The journey to almond blueberry muffin perfection promises a symphony of flavors and textures. Wrapped in almond slices and brimming with succulent blueberries, these delightful treats embody the very essence of a delectable indulgence.
Whether enjoyed as a morning pick-me-up or a any time of the day. These blueberry almond flour muffins offer a harmonious blend of nuttiness, sweetness, and moist tenderness in every bite.
Almond Blueberry Muffins
Our almond blueberry muffins are the perfect balance of almond and blueberry flavor. Each bite is a delightful mix of crunchy almonds and juicy blueberries, creating a mouthwatering experience. These muffins bake to perfection, ensuring a light and fluffy texture that will leave you craving more. Treat yourself to the irresistible combination of almonds and blueberries in every scrumptious bite!
- 1½ Cups All Purpose Flour
- ½ Cup Almond Flour
- ½ Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Cup Unsalted Butter melted and slightly cooled
- ⅔ Cup Buttermilk
- 2 Large Eggs
- 1 Teaspoon Almond Extract
- 1½ Cup Fresh Blueberries
- ½ Cup Almond Slices chopped
Preheat oven to 375℉. Line a muffin pan with paper liners or grease the cups. Set aside.
In a large bowl sift together the all purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
In a separate large mixing bowl mix together the slightly cooled melted butter, buttermilk, eggs, and almond extract.
Slowly add the flour ingredients into the wet ingredients, and mix until combined but not over mixing.
Gently fold in the chopped almonds and fresh blueberries.
Using a large cookie scoop, scoop out the muffin batter and add into the paper lined muffin cups. Or fill the muffin cups ⅔'s of the way full.
This step is optional, sprinkle chopped almonds and fresh blueberries on top of each muffin.
Place the muffin tin into the preheated 375 degree oven and bake for 18-22 minutes. Or until toothpick inserted comes out clean.
Allow the muffins to cool on a wire rack, then place in an air tight container so they don't dry out.
Baking these muffins in my oven took 20 minutes. Keep in mind all ovens bake differently so adjust according to how your oven bakes.