Blueberry Almond Muffins
This recipe is slightly adapted from Thug Kitchen's recipe of the same name. If you're looking for a vegan version of the recipe, I definitely recommend theirs. These muffins are tender, full of almond flavour, bursting with blueberries and definitely will add comfort to your day.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup almond flour
- 2 tbsp ground flaxseed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup milk
- 1/4 cup grapeseed oil (or other neutrally flavoured oil of your choice)
- 1 large egg
- 1 tsp almond extract
- 1/4 cup cane sugar
- 3/4 cup frozen blueberries
- 1/4 cup sliced almonds
How To Make This Recipe
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Preheat the oven to 400°F. Place 12 paper liners in a muffin tin.
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Add the three flours, flaxseed, baking powder, baking soda and salt to a large bowl and stir to blend. Mix together the milk, oil, egg, almond extract and cane sugar in a large measuring cup. Pour the wet ingredients into the dry mixture and stir just until the batter comes together. There may be some small lumps. Add the blueberries and almonds, and stir just until incorporated.
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Evenly divide the batter among the prepared muffin cups. I use a large ice cream scoop for this. Bake for 20 to 25 minutes, or until nicely golden brown and a tester comes out clean.
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Cool in the muffin tray for about five minutes, then transfer the muffins to a cooling rack. But you just may want to eat one or two warm from the oven.