Muffin ai mirtilli e mandorle

Alcuni degli Muffin ai mirtilli e mandorle 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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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 Muffin vegani all'avena, Muffin vegani al lampone, o Muffin alla banana con 3 ingredienti.

Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Muffin ai mirtilli e mandorle

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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Tempo di preparazione: 30 verbale min

Tempo di cuocere: 20 verbale min

Tempo totale: 50 verbale min

Corso: Colazione

cucina: americano

Dosi: 12 muffin

Calorie: 223.1 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

1x2x3x

Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Farina XNUMX - (nota 1)
• ▢ ⅔ bicchiere Farina di mandorle - (nota 2)
• ▢ ½ bicchiere Sciroppo d'acero
• ▢ ½ bicchiere Yogurt Al Cocco - or applesauce
• ▢ ¼ bicchiere olio di colza - (nota 3)
• ▢ ½ bicchiere Latte di mandorla - (nota 4)
• ▢ 1 cucchiaino da tè Estratto di mandorla
• ▢ 1 cucchiaino da tè Estratto di vaniglia
• ▢ 2 cucchiaini Lievito in polvere
• ▢ 1 cucchiaio Succo di limone
• ▢ ¼ cucchiaino da tè Sale
• ▢ 1 bicchiere Blueberry - fresh or 1 1/4 cup frozen (note 5)

Toppings

• ▢ ⅓ bicchiere Mandorle a fette

Istruzioni

• 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.

Note

Nota 1: White spelt flour or white wholewheat work well in the same amount. For a gluten-free version, use my guida alla conversione senza glutine.

Nota 2: Almond meal would work, but the muffin will come out dryer and a bit gritty.

Note 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.

Note 4: You can also use soy milk, oat milk, or any unsweetened plant-based milk you love.

Note 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.

Negozio: 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.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Attrezzatura

Teglia per muffin a 12 fori

Pirottini per muffin

Misurini e Cucchiai

Terrina

Griglia di Raffreddamento

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Alimentazione

Servendo: 1muffin | Calorie: 223.1kcal | Carboidrati: 30.8g | Proteine: 4.5g | Grasso: 9.6g | Grassi saturi: 0.7g | Grassi polinsaturi: 1.8g | Grasso monoinsaturo: 3.9g | Grasso trans: 0.02g | Sodio: 135.8mg | Potassio: 87.4mg | Fibra: 2.1g | Zucchero: 10.9g | Vitamina A: 10.1IU | Vitamina C: 3.5mg | Vitamina D: 0.1mcg | Calcio: 103.1mg | Ferro: 1.4mg | Magnesio: 15.7mg | fosforo: 51.7mg | zinco: 0.4mg

Ingredienti e sostituzioni

• Farina XNUMX: Choose unbleached flour for best results. For a gluten-free version, use my guida alla conversione senza glutine.
• Farina di mandorle: 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.
• Sciroppo d'acero: Choose pure maple syrup. You can also use agave nectar or coconut nectar.
• Yogurt Al Cocco: 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.
• olio di colza: Choose a neutral-flavored oil. It would also work with melted coconut oil or vegetable oil.
• Latte di mandorla: I use unsweetened almond milk, but any plant-based milk can be substituted.
• Estratto di mandorla: This adds depth to the almond flavor. You can skip it and only use vanilla extract if you need.
• Estratto di vaniglia: Choose pure vanilla extract for best flavor. Vanilla bean paste is a good alternative.
• Lievito in polvere: Make sure it’s fresh for proper leavening.
• Succo di limone: Fresh is best, but bottled will work in a pinch.
• Sale: Fine sea salt or kosher salt work well.
• mirtilli: Fresh or frozen can be used. If using frozen, don’t thaw before adding to the batter.
• Mandorle a fette: For topping. Chopped almonds or other nuts can be used as alternatives.

I consigli di Carine per la pasticceria

To achieve perfect Blueberry Almond Muffins every time, you need to read these tips:

1. Avoid overmixing the batter – a few lumps are okay and will result in tender muffins.
2. Mirtilli congelati – if using frozen blueberries, add them to the batter while still frozen to prevent color bleeding.
3. sapore di mandorla – for a more pronounced almond flavor, toast the almond flour before adding it to the batter.
4. 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.

More Healthy Muffin Recipes

Muffin vegani ai mirtilli

Muffin di banana e carota

Muffin alla banana con 3 ingredienti

Oat Flour Banana Muffins