Blueberry Almond Muffins

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5 from 2 votes

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www.theconsciousplantkitchen.com

These Blueberry Almond Muffins are the perfect week-end baking to share with family and friends. You will love the light almond flavor in these fluffy, light, and juicy muffins, naturally sweetened with maple syrup.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/blueberry-almond-muffins/ or scan the QR code here ➡️

Prep Time30

Cook Time20

Total Time50

Servings: muffins

Calories: 223.1kcal

Author: Carine Claudepierre

Ingredients

2 cups All-Purpose Flour (note 1)
⅔ cup Almond Flour (note 2)
½ cup Maple Syrup
½ cup Coconut Yogurt or applesauce
¼ cup Canola Oil (note 3)
½ cup Almond Milk (note 4)
1 teaspoon Almond Extract
1 teaspoon Vanilla Extract
2 teaspoons Baking Powder
1 tablespoon Lemon Juice
¼ teaspoon Salt
1 ½ cup Blueberry fresh or 1 1/4 cup frozen (note 5)

Toppings

⅓ cup Sliced Almonds

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with paper case liners. Grease with cooking spray. Set aside.
In a large mixing bowl, whisk all the wet ingredients: yogurt, almond milk, maple syrup, vanilla extract, oil, almond extract, and lemon juice. Stir until the batter is smooth.
Using a silicone spatula, stir in the dry ingredients: all-purpose flour, almond flour, baking powder, and salt.
Fold in blueberries, fresh or frozen, and stir to incorporate them evenly.
Fill the prepared muffin pan evenly with the muffin batter and sprinkle sliced almonds on top.
Bake the muffins at 350°F (180°C) for 25 to 28 minutes until a toothpick inserted in the center of the muffin comes out clean.
Cool down on a wire rack before serving.

Equipment

Notes

Note 1: White spelt flour or white wholewheat work well in the same amount. I didn't try all-purpose gluten-free flour for this recipe.

Note 2: Almond meal would work, but the muffin will come out dryer and a bit gritty.

Note 3: Any oil with a low flavor works well, like canola oil, melted coconut oil, or avocado oil. For an oil-free option, try mashed banana or applesauce.

Note 4: You can also use soy milk, oat milk, or any unsweetened plant-based milk you love.

Note 5: You don't need to thaw frozen blueberries. My tip is to place the frozen berries in a sieve and run cold tap water over them to remove the blue hue and prevent the muffin batter from turning blue/purple.

Store: The muffins can be stored in the fridge for up to 4 days in a sealed box or frozen for up to 1 month in zip-lock bags.

Nutrition