Ok, these win the fave muffin on the blog award. How are they even real?! If you’ve had the pleasure of laying mouth on my Crazy Moist Blueberry Zucchini Muffins or Almond Flour Blueberry Banana Bread, you know almond flour is the freaking dream. It makes everything taste like cake! And a level of moistness like no other. These muffins have the crackly tops from a sprinkle of raw sugar that we all crave, and honestly taste just as good as their all purpose flour counterparts. Plus, they’re mighty muffins! That means they’re actually satiating thanks to all the healthy fats. But don’t take my word for it!
Ingredients
Almond flour: I get Kirkland brand at Costco, which is the best price I’ve found! You want super fine blanched almond flour, not almond meal, which has the skins. I use almond flour in so many of my healthy muffin recipes! Blueberries: I wanted to post this recipe (and accompanying photos) with frozen blueberries because I pretty must always use frozen in recipes. They do bleed a smidge but I don’t mind! You could toss in a bit of flour to prevent this but it doesn’t bother me. You can also use fresh, like in my Lemon Blueberry Muffins. Ground flax: Also known as flax meal, this adds another layer of binding, plus extra nutrition. I use flax in so many recipes, and it’s easy to find at every grocery store these days. Store in the fridge for optimal shelf life! Maple syrup: We’re using a touch of nature’s finest sweetener! Honey also works great. Eggs: Eggs are important here for binding since there’s no flours containing gluten, which helps offer binding and structure in “regular” muffins. I do not think these would work well without them! Baking soda: For rise. Salt: A must for balancing flavors. Almond and vanilla extract: Vanilla is essential in baking but a kiss of almond extract really takes these to the next level. Sugar: A sprinkling of sugar on top gives these irresistible texture and crunch for those bakery vibes.
Substitutions and dietary swaps
Dairy free: Use dairy-free butter. High protein muffins: Add 2 scoops of collagen peptides. Lemon blueberry muffins: Add the zest of 1-2 large lemons and ½ tsp lemon extract . Add-ins: Add ⅓ cup coconut, walnuts, or chocolate chips!
Let’s make it!
Storage
Store on the counter in an air-tight container for up to 3 days, then refrigerate any leftovers. “These muffins are 5 star and then some! Perfect in every way. This recipe is definitely a keeper and I will make these on repeat. The flavor is right on point. Simple and easy to make; my son gave them a thumbs up.” –Jackie “These are SO incredible!! How do I give this 10 stars? Made these exactly as written and wouldn’t change a thing!” –Val “Made these last night & they were amazing! The recipe was super easy - literally made them while my kiddos had a bedtime snack and then had one for my bedtime snack!” –Abby “These are amazing!! The only problem is my husband keeps eating them all 🙂 They’re the perfect texture and flavor and easy to make.” –Julie Fold in blueberries with a rubber spatula. Bake for 20 minutes, until golden! Spoon batter into tin. Sprinkle sugar on the top of each muffin. These freeze super well, too Now tell me: do you know the muffin [wo]man?
