Nämä Mustikka-mantelimuffinssit 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, Vegaaniset vadelmamuffinssittai 3-ainesosan banaanimuffinssit.
Vaikka koko resepti on aivan alla, älä missaa kaikkia vinkkejäni alempana, mukaan lukien ainesosien vaihdot, ruoanlaittovinkkini ja vaiheittaiset ohjeet!
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Mustikka-mantelimuffinssit
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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Tallenna sähköpostiin
annoksia: 12 muffinit
kalorit: 223.1 kcal
Ainekset
- 2 kupit Yleisjauho - (huomautus 1)
- ⅔ kuppi Manteli jauho - (huomautus 2)
- ½ kuppi Vaahterasiirappi
- ½ kuppi Kookosjogurtti - or applesauce
- ¼ kuppi rypsiöljy - (huomautus 3)
- ½ kuppi Manteli-maitoa - (huomautus 4)
- 1 teelusikka Manteliuutetta
- 1 teelusikka Vaniljauute
- 2 teelusikallista Leivinjauhetta
- 1 ruokalusikka Sitruunamehua
- ¼ teelusikka Salt
- 1 ½ kuppi Mustikka - fresh or 1 1/4 cup frozen (note 5)
täytteet
- ⅓ kuppi Viipaloidut mantelit
Ohjeet
- 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.
Huomautuksia
Huom 1: White spelt flour or white wholewheat work well in the same amount. For a gluten-free version, use my gluteenittoman ruokavalion muuntamisopas.
Huom 2: Almond meal would work, but the muffin will come out dryer and a bit gritty.
Huomautuksia 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.
Huomautuksia 4: You can also use soy milk, oat milk, or any unsweetened plant-based milk you love.
Huomautuksia 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.
Ravitsemus
Tarjoilu: 1muffinssi | kalorit: 223.1kcal | hiilihydraatit: 30.8g | proteiini: 4.5g | rasva: 9.6g | Tyydyttynyt rasva: 0.7g | Monityydyttymättömät rasvat: 1.8g | Monityydyttymättömät rasvat: 3.9g | Transrasva: 0.02g | natrium: 135.8mg | kalium: 87.4mg | kuitu: 2.1g | sokeri: 10.9g | A-vitamiini: 10.1IU | C-vitamiini: 3.5mg | D-vitamiini: 0.1pg | kalsium: 103.1mg | Rauta: 1.4mg | Magnesium: 15.7mg | fosfori: 51.7mg | Sinkki: 0.4mg
Ainesosat ja vaihdot
Tässä kappaleessa annan kaikki vinkkini oikeiden ainesten valitsemiseen. Koko reseptin mittoineen löydät vierittämällä reseptikorttiin postauksen alareunassa!Siirry koko reseptiin
- Yleisjauho: Choose unbleached flour for best results. For a gluten-free version, use my gluteenittoman ruokavalion muuntamisopas.
- Manteli jauho: 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.
- Vaahterasiirappi: Choose pure maple syrup. You can also use agave nectar or coconut nectar.
- Kookosjogurtti: 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.
- rypsiöljy: Choose a neutral-flavored oil. It would also work with melted coconut oil or vegetable oil.
- Manteli-maitoa: I use unsweetened almond milk, but any plant-based milk can be substituted.
- Manteliuutetta: This adds depth to the almond flavor. You can skip it and only use vanilla extract if you need.
- Vaniljauute: Choose pure vanilla extract for best flavor. Vanilla bean paste is a good alternative.
- Leivinjauhetta: Make sure it’s fresh for proper leavening.
- Sitruunamehua: Fresh is best, but bottled will work in a pinch.
- Salt: Fine sea salt or kosher salt work well.
- mustikat: Fresh or frozen can be used. If using frozen, don’t thaw before adding to the batter.
- Viipaloidut mantelit: For topping. Chopped almonds or other nuts can be used as alternatives.
Carinen leivontavinkkejä
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.
- Jäädytetyt mustikat – if using frozen blueberries, add them to the batter while still frozen to prevent color bleeding.
- Almond flavor – 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
Kiitos!!
Delicious! I made them with frozen tart cherries! Awesome recipe Carine!