Muffin Badam Blueberry

Ini Muffin Badam Blueberry 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.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

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, Muffin Rasberi Vegan, Atau 3-Ingredient Banana Muffins.

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Muffin Badam Blueberry

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.

5 daripada 2 undi

Cetak ULASAN Jimat Diselamatkan!

Kongsi di Facebook Pin Simpan dalam E-mel

Masa persediaan: 30 minit minit

Masa Masak: 20 minit minit

Jumlah masa: 50 minit minit

Kursus: sarapan

Masakan: Amerika

Hidangan: 12 mufin

Kalori: 223.1 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 2 cawan Tepung serbaguna - (nota 1)
• ▢ ⅔ cawan Tepung Badam - (nota 2)
• ▢ ½ cawan Sirap maple
• ▢ ½ cawan Yogurt Kelapa - or applesauce
• ▢ ¼ cawan Minyak canola - (nota 3)
• ▢ ½ cawan Susu badam - (nota 4)
• ▢ 1 sudu teh Ekstrak Badam
• ▢ 1 sudu teh Ekstrak vanila
• ▢ 2 sudu teh Serbuk penaik
• ▢ 1 sudu makan Jus lemon
• ▢ ¼ sudu teh Garam
• ▢ 1 ½ cawan Blueberry - fresh or 1 1/4 cup frozen (note 5)

Topping

• ▢ ⅓ cawan Badam Hiris

arahan

• 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.

Nota

Nota 1: White spelt flour or white wholewheat work well in the same amount. For a gluten-free version, use my panduan penukaran bebas gluten.

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

Nota 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.

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

Nota 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.

Kedai: 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.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Alatan

12-Hole Muffin Pan

Muffin Cases

Mengukur Cawan dan Sudu

Mangkuk adunan

Rak Penyejuk

Kongsi di Facebook Resipi Pin

Pemakanan

Berkhidmat: 1muffin | Kalori: 223.1kcal | Karbohidrat: 30.8g | Protein: 4.5g | Lemak: 9.6g | Lemak tepu: 0.7g | Lemak tak jenuh ganda: 1.8g | Lemak tak jenuh tunggal: 3.9g | Lemak trans: 0.02g | Natrium: 135.8mg | Potasium: 87.4mg | Serat: 2.1g | gula: 10.9g | Vitamin A: 10.1IU | Vitamin C: 3.5mg | Vitamin D: 0.1Pg | Kalsium: 103.1mg | Iron: 1.4mg | magnesium: 15.7mg | Fosforus: 51.7mg | zink: 0.4mg

Bahan dan Pengganti

• Tepung serbaguna: Choose unbleached flour for best results. For a gluten-free version, use my panduan penukaran bebas gluten.
• Tepung Badam: 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.
• Sirap maple: Choose pure maple syrup. You can also use agave nectar or coconut nectar.
• Yogurt Kelapa: 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.
• Minyak canola: Choose a neutral-flavored oil. It would also work with melted coconut oil or vegetable oil.
• Susu badam: I use unsweetened almond milk, but any plant-based milk can be substituted.
• Ekstrak Badam: This adds depth to the almond flavor. You can skip it and only use vanilla extract if you need.
• Ekstrak vanila: Choose pure vanilla extract for best flavor. Vanilla bean paste is a good alternative.
• Serbuk penaik: Make sure it’s fresh for proper leavening.
• Jus lemon: Fresh is best, but bottled will work in a pinch.
• Garam: Fine sea salt or kosher salt work well.
• blueberry: Fresh or frozen can be used. If using frozen, don’t thaw before adding to the batter.
• Badam Hiris: For topping. Chopped almonds or other nuts can be used as alternatives.

Petua Membakar Carine

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. Blueberry beku – if using frozen blueberries, add them to the batter while still frozen to prevent color bleeding.
3. Almond flavor – 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

Vegan Blueberry Muffins

Banana Carrot Muffins

3-Ingredient Banana Muffins

Oat Flour Banana Muffins