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- 1 cup fresh blueberries (or frozen, if out of season) - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/2 cup unsalted butter, melted - 2 large eggs, at room temperature - 1/2 cup milk (or almond milk for a dairy-free alternative) - 1 teaspoon pure vanilla extract - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 cup sliced almonds (for topping) You need about 15 minutes to prep. The total time to bake is around 35 minutes. This recipe makes 12 muffins. Each muffin is soft and packed with flavor. Each muffin has about 200 calories. They contain 8 grams of fat, 28 grams of carbs, and 3 grams of protein. These muffins also offer some fiber from the blueberries and almond flour. Blueberries give antioxidants, too, making them a tasty choice. Enjoy these muffins as a breakfast treat or a snack! Start by preheating your oven to 375°F (190°C). This ensures even baking. While the oven warms, prepare your muffin tin. You can use paper liners or grease the cups with non-stick spray. This step helps the muffins release easily when baked. In a large mixing bowl, combine the melted butter with granulated sugar and brown sugar. Whisk these together until creamy. Next, add the eggs, milk, and vanilla extract. Whisk until smooth. This mixture is the base for your muffins. It adds moisture and sweet flavor. In another bowl, mix the all-purpose flour, almond flour, baking powder, salt, and ground cinnamon. This step ensures even distribution of the leavening agent and spices. Now, gently fold the dry mix into the wet ingredients. Use a spatula or wooden spoon to combine them without overmixing. This keeps your muffins light and fluffy. Finally, gently fold in the blueberries for bursts of flavor in every bite. To keep your muffins light and fluffy, don’t overmix the batter. When you combine wet and dry ingredients, mix gently. Just fold until you see no dry flour. Overmixing adds too much air and makes muffins dense. Another tip is to use room temperature eggs and milk. This helps the batter stay smooth and blend well. Finally, make sure your baking powder is fresh. Old baking powder won’t rise properly, leading to flat muffins. To store your muffins, let them cool first. Then, place them in an airtight container. This keeps them fresh for about three days at room temperature. If you want to keep them longer, freeze them! Wrap each muffin in plastic wrap and place them in a freezer bag. They can last for up to three months in the freezer. When you’re ready to eat, just thaw them at room temperature or microwave them for a quick treat. You can easily tweak the recipe for different needs. If you’re gluten-free, swap all-purpose flour with a gluten-free mix. Using almond flour adds flavor but can make muffins denser; so, balance it out with more gluten-free flour. For dairy-free diets, use almond milk in place of regular milk. You can also try flax eggs instead of chicken eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes. This creates a great egg substitute! {{image_4}} You can mix other fruits with blueberries. Try raspberries or chopped strawberries. They add a sweet twist. You can also use peaches or apples for a fun flavor change. Just make sure to keep the fruit pieces small. This way, they blend well into the muffin batter. To make these muffins gluten-free, swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has xanthan gum to help with texture. This blend keeps your muffins fluffy and light. Almond flour already makes the recipe nutty and tasty. For a vegan version, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use almond milk instead of regular milk. You can also use coconut oil instead of butter. These changes keep the muffins moist and delicious. I love exploring local bakeries that offer blueberry almond muffins. These muffins are fluffy, tasty, and perfect for breakfast or a snack. Many bakeries use fresh blueberries and real almond flour, which adds a nice flavor. Here are a few local spots I recommend: - Sweet Treats Bakery: Known for their fresh ingredients and warm muffins. - Morning Bliss Cafe: They offer a great selection and often have special flavors. - Baker's Delight: Famous for their almond toppings and soft textures. These bakeries make blueberry almond muffins that are simply delightful. When it comes to pricing, blueberry almond muffins are usually affordable. Most bakeries charge between $2 to $4 each. Here are some menu highlights to look for: - Classic Blueberry Almond Muffin: A must-try with a crunchy almond topping. - Seasonal Specials: Some bakeries mix in other fruits, like peaches or raspberries. - Dairy-Free Options: Many bakeries now offer muffins made with almond milk. These options make it easy for everyone to enjoy a treat. Customers rave about blueberry almond muffins. Here are some common praises: - “These muffins are so moist and flavorful!” - “I love the almond crunch on top.” - “Perfect for a quick breakfast on the go.” These reviews show how much people enjoy these sweet treats. If you haven't tried one yet, I suggest you do! Yes, you can use frozen blueberries in your muffins. They work well, especially when fresh ones are not in season. Just add them straight from the freezer. This helps keep your muffins moist and packed with flavor. I love using frozen blueberries when I want to whip up muffins quickly. They still taste great and save time on prep. To check if your muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. This simple test helps you avoid underbaking or overbaking. I usually start checking them around the 18-minute mark to get the perfect bake every time. To reheat muffins, I recommend using a microwave or an oven. In the microwave, heat them for about 10-15 seconds. If you prefer the oven, set it to 350°F. Wrap muffins in foil and warm them for about 5-10 minutes. This keeps them soft and tasty. Enjoy your muffins warm for the best flavor! Blueberry almond muffins are easy to make and taste great. We covered the ingredients, preparation, and nutritional facts. You learned step-by-step instructions for baking. I shared tips to avoid dense muffins and how to store them well. We explored tasty variations and local bakeries for great muffins. Remember, you can adapt the recipe for your needs. Enjoy your baking adventure and make these muffins your own!

Blueberry Almond Muffins Bakery

Indulge in the delightful flavors of Blueberry Almond Muffins with this easy recipe! Packed with fresh blueberries and topped with crunchy almonds, these muffins are perfect for breakfast or a sweet snack. Discover how simple ingredients come together to create a moist and delicious treat. Click through to explore the full recipe and impress your family and friends with your baking skills today!
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Ingredients
  

1 cup fresh blueberries (or frozen, if out of season)

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup granulated sugar

1/4 cup packed brown sugar

1/2 cup unsalted butter, melted

2 large eggs, at room temperature

1/2 cup milk (or almond milk for a dairy-free alternative)

1 teaspoon pure vanilla extract

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup sliced almonds (for topping)

Instructions
 

Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or greasing it with non-stick cooking spray.

    In a large mixing bowl, combine the melted butter with the granulated sugar and brown sugar. Using a whisk or electric mixer, beat them together until the mixture is creamy and well combined.

      To the butter-sugar mixture, add the eggs, milk, and vanilla extract. Whisk these ingredients together until the mixture is smooth and homogenous.

        In a separate bowl, mix together the all-purpose flour, almond flour, baking powder, salt, and ground cinnamon. This step ensures that the leavening agent and spices are evenly distributed.

          Carefully fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix gently until just combined, being cautious not to overmix as this can lead to dense muffins.

            Once combined, gently fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter for a burst of flavor in every bite.

              Using a spoon or ice cream scoop, fill each muffin cup in the prepared tin about two-thirds full with the batter to allow for rising.

                Evenly sprinkle the sliced almonds over the tops of the muffin batter for added texture and crunch.

                  Bake in the preheated oven for 18-20 minutes. To test for doneness, insert a toothpick into the center of a muffin; it should come out clean when they are finished baking.

                    After baking, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                        Presentation Tips: For the best taste, serve the muffins warm. You might sprinkle a light dusting of powdered sugar on top, or add a dollop of whipped cream for a delightful finishing touch. Arrange them on a beautiful platter for an appealing display at your next gathering!