Dit 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.
I created this recipe to combine two of my favorite ingredients – blueberries and almonds – in a delicious, plant-based treat. As someone passionate about vegan baking, I’m always looking for ways to make classic recipes dairy-free and egg-free without compromising on taste or texture.
These muffins prove accessible, delicious vegan options that everyone can enjoy, a bit like my Oatmeal Vegan Muffins, Veganistiese Framboosmuffins, of 3-bestanddeel piesangmuffins.
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Blueberry Almond Muffins
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.
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porsies: 12 muffins
kalorieë: 223.1 kcal
Bestanddele
- 2 koppies Meeldoelige meel - (aantekening 1)
- ⅔ koppie Amandelblom - (aantekening 2)
- ½ koppie Esdoringstroop
- ½ koppie Klapperjogurt - of appelsous
- ¼ koppie Canola olie - (aantekening 3)
- ½ koppie Amandelmelk - (aantekening 4)
- 1 teelepel Amandel uittreksel
- 1 teelepel Vanielje-ekstrak
- 2 teelepels Bakpoeier
- 1 eetlepel Suurlemoensap
- ¼ teelepel Sout
- 1 ½ koppie Blueberry - fresh or 1 1/4 cup frozen (note 5)
beleg
- ⅓ koppie Gesnyde amandels
instruksies
- 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.
Notes
Nota 1: White spelt flour or white wholewheat work well in the same amount. For a gluten-free version, use my glutenvrye omskakelingsgids.
Nota 2: Almond meal would work, but the muffin will come out dryer and a bit gritty.
Let 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.
Let 4: You can also use soy milk, oat milk, or any unsweetened plant-based milk you love.
Let 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.
Voeding
Dien: 1muffin | kalorieë: 223.1kcal | koolhidrate: 30.8g | proteïen: 4.5g | vet: 9.6g | Versadigde vet: 0.7g | Meervoudig onversadigde vet: 1.8g | Mono -onversadigde vet: 3.9g | Trans vet: 0.02g | natrium: 135.8mg | kalium: 87.4mg | Vesel: 2.1g | suiker: 10.9g | Vitamien A: 10.1IU | Vitamien C: 3.5mg | Vitamien D: 0.1mg | kalsium: 103.1mg | yster: 1.4mg | magnesium: 15.7mg | fosfor: 51.7mg | sink: 0.4mg
Bestanddele en vervangings
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- Meeldoelige meel: Choose unbleached flour for best results. For a gluten-free version, use my glutenvrye omskakelingsgids.
- Amandelblom: Use blanched almond flour for a finer texture. While this might work with other nut flours like hazelnut or cashew flour, I haven’t tried them yet.
- Esdoringstroop: Choose pure maple syrup. You can also use agave nectar or coconut nectar.
- Klapperjogurt: Look for unsweetened varieties. You can also use any other plant-based yogurt like almond yogurt. It might also work with applesauce or mashed banana for a different flavor profile.
- Canola olie: Choose a neutral-flavored oil. It would also work with melted coconut oil or vegetable oil.
- Amandelmelk: I use unsweetened almond milk, but any plant-based milk can be substituted.
- Amandel uittreksel: This adds depth to the almond flavor. You can skip it and only use vanilla extract if you need.
- Vanielje-ekstrak: Choose pure vanilla extract for best flavor. Vanilla bean paste is a good alternative.
- Bakpoeier: Make sure it’s fresh for proper leavening.
- Suurlemoensap: Fresh is best, but bottled will work in a pinch.
- Sout: Fine sea salt or kosher salt work well.
- bloubessies: Fresh or frozen can be used. If using frozen, don’t thaw before adding to the batter.
- Gesnyde amandels: For topping. Chopped almonds or other nuts can be used as alternatives.
Carine se Bakwenke
To achieve perfect Blueberry Almond Muffins every time, you need to read these tips:
- Avoid overmixing the batter – a few lumps are okay and will result in tender muffins.
- Bevrore bloubessies – if using frozen blueberries, add them to the batter while still frozen to prevent color bleeding.
- Amandel geur – for a more pronounced almond flavor, toast the almond flour before adding it to the batter.
- Bakery-style domed tops – start baking at a higher temperature (400°F/200°C) for the first 5 minutes, then reduce to the recommended temperature for the remaining time. This initial burst of heat helps create that raised muffin top.
Lovely tasty muffins. Thank you so much for all your Delicious recipes
Dankie!!
Delicious! I made them with frozen tart cherries! Awesome recipe Carine!