Currently, I find myself utterly obsessed with the delightful combination of Almonds and Blueberries. As fall blankets us in its warm and cozy embrace, serving as a prelude to the impending winter, these muffins serve as a sweet and fresh memory of the departing summer - a season I wish would linger just a bit longer.
While I’m not particularly fond of fruity desserts, blueberries stand as the exception, and they hold a special place in my heart. In fact, I have more recipes with them, including a note to share the recipe for the most delicate cheesecake-berry dessert.
As for almonds, they rank among my favorite nuts and snacks, and it dawned on me that merging these two beloved ingredients was an excellent idea. The spark for this delectable creation ignited when I noticed a similar treat displayed at Starbucks. I thought to myself, ‘I can do better than that.’ And so, here I am.
Countless rounds of testing and tweaking were necessary to achieve the perfect result. These little treasures, when paired with a robust cup of coffee, undoubtedly create the ultimate culinary experience. Join me in savoring this delightful fusion of flavors!
Ingredients
- 2 cups ground almonds
- 1 cup almond flour
- 1/2 cup almond milk (or milk of your choice)
- 1/2 cup (1 stick) butter melted and at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon almond extract
- A pinch of salt
- 1 cup frozen blueberries
Instructions
- Preheat your oven to 170°C (350°F) and line a muffin tin with paper liners or grease it.
- In a large mixing bowl, combine the almond flour, ground almonds, granulated sugar, brown sugar, and a pinch of salt. Mix these dry ingredients together.
- In a separate bowl, whisk together the melted and room-temperature butter, almond milk, and vanilla extract.
- Pour the wet mixture into the dry mixture and stir until well combined.This will form the muffin batter.
- Gently fold in the frozen blueberries into the batter. Be careful not to overmix, as this can cause the blueberries to break apart and color the batter.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for about 20-25 minutes or until a toothpick inserted into a muffin comes clean.
Notes
- Ground Almonds vs. All-Purpose Flour Ground almonds add a unique texture and nutty flavor to these muffins, making them lighter and more moist. However, if you prefer or have dietary restrictions, you can replace the ground almonds with an equal amount of all-purpose flour. Just be aware that this substitution will result in a slightly denser and more compact muffin.
- Adjusting Sugar You can adjust the amount of sugar to your taste. If you prefer muffins that are less sweet, you can reduce the amount of granulated and brown sugar. Conversely, if you have a sweet tooth, you can increase the sugar slightly.
- Milk Options Feel free to use your milk of choice. Almond milk is a great option for a nutty undertone, but regular dairy milk or other milk alternatives work just as well.
- Fresh vs. Frozen Blueberries: While the recipe specifies frozen blueberries, you can also use fresh blueberries if they are in season. Just be aware that fresh blueberries may release more moisture during baking, potentially affecting the texture of the muffins.
- Don’t Overmix When combining wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to tough muffins. Stir until the ingredients are just combined.
- Baking Time Baking times may vary based on your oven, so keep a close eye on the muffins. They are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Enjoy!
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