Ces Muffins aux myrtilles et aux amandes 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 Muffins végétaliens à l'avoine, Muffins végétaliens aux framboises, ou Muffins à la banane à 3 ingrédients.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Muffins aux myrtilles et aux amandes
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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Portions: 12 muffins
Calories: 223.1 kcal
Ingrédients
- 2 tasses Farine tout usage - (remarque 1)
- ⅔ tasse Farine d'amande - (remarque 2)
- ½ tasse de sirop d'érable
- ½ tasse Yaourt à la noix de coco - or applesauce
- ¼ tasse Huile de canola - (remarque 3)
- ½ tasse Lait d'amande - (remarque 4)
- 1 cuillère à café L'extrait d'amande
- 1 cuillère à café Extrait de vanille
- 2 Cuillères à café La levure chimique
- 1 cuillerée à soupe Le jus de citron
- ¼ cuillère à café Le sel
- 1 ½ tasse Bleuet - fresh or 1 1/4 cup frozen (note 5)
Garnitures
- ⅓ tasse Amandes effilées
Instructions de Pose et d'Entretien
- Préchauffez le four à 180 °C (350 °F). Garnissez un moule à muffins de 12 cavités de caissettes en papier. Graissez-le avec un aérosol de cuisson. Réservez.
- 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.
- Incorporez délicatement les myrtilles, fraîches ou congelées, et mélangez pour bien les répartir.
- 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.
- Laisser refroidir sur une grille avant de servir.
Remarques
Remarque 1: White spelt flour or white wholewheat work well in the same amount. For a gluten-free version, use my guide de conversion sans gluten.
Remarque 2: Almond meal would work, but the muffin will come out dryer and a bit gritty.
Remarques 3Toute huile neutre en goût convient, comme l'huile de colza, l'huile de coco fondue ou l'huile d'avocat. Pour une option sans huile, essayez de la banane écrasée ou de la compote de pommes.
Remarques 4Vous pouvez également utiliser du lait de soja, du lait d'avoine ou tout autre lait végétal non sucré que vous aimez.
Remarques 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.
Boutique: 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.
Équipement
Alimentation
Servir: 1muffin | Calories: 223.1kcal | Glucides: 30.8g | Protéine: 4.5g | Graisse: 9.6g | Gras saturé: 0.7g | Graisses polyinsaturées: 1.8g | Gras monoinsaturés: 3.9g | Gras trans: 0.02g | Sodium: 135.8mg | Potassium: 87.4mg | Fibre: 2.1g | Sucre: 10.9g | Vitamine A: 10.1IU | Vitamine C: 3.5mg | La vitamine D: 0.1Pg | Calcium: 103.1mg | Fer à repasser: 1.4mg | Magnésium: 15.7mg | Phosphore: 51.7mg | Zinc: 0.4mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
- Farine tout usage: Choose unbleached flour for best results. For a gluten-free version, use my guide de conversion sans gluten.
- Farine d'amande: 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.
- de sirop d'érable: Choose pure maple syrup. You can also use agave nectar or coconut nectar.
- Yaourt à la noix de coco: 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.
- Huile de canola: Choose a neutral-flavored oil. It would also work with melted coconut oil or vegetable oil.
- Lait d'amande: I use unsweetened almond milk, but any plant-based milk can be substituted.
- L'extrait d'amande: This adds depth to the almond flavor. You can skip it and only use vanilla extract if you need.
- Extrait de vanille: Choose pure vanilla extract for best flavor. Vanilla bean paste is a good alternative.
- La levure chimique: Make sure it’s fresh for proper leavening.
- Le jus de citron: Fresh is best, but bottled will work in a pinch.
- Le sel: Fine sea salt or kosher salt work well.
- Myrtilles: Fresh or frozen can be used. If using frozen, don’t thaw before adding to the batter.
- Amandes effilées: For topping. Chopped almonds or other nuts can be used as alternatives.
Conseils de pâtisserie de Carine
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.
- Myrtilles surgelées – if using frozen blueberries, add them to the batter while still frozen to prevent color bleeding.
- Saveur amande – 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
Je vous remercie!!
Delicious! I made them with frozen tart cherries! Awesome recipe Carine!