Disse Blåbær-mandelmuffins 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 Veganske havregrynsmuffins, Veganske bringebærmuffinseller Bananmuffins med 3 ingredienser.
Selv om hele oppskriften er rett nedenfor, bør du ikke gå glipp av alle tipsene mine lenger ned, inkludert ingrediensbytter, matlagingstips og trinnvise bilder!
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Blåbær-mandelmuffins
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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porsjoner: 12 muffins
Kalorier: 223.1 kcal
Ingredienser
- 2 kopper All-purpose mel - (merknad 1)
- ⅔ cup Mandelmel - (merknad 2)
- ½ cup Lønnesirup
- ½ cup Kokosyoghurt - eller eplemos
- ¼ cup Canola olje - (merknad 3)
- ½ cup Mandel-melk - (merknad 4)
- 1 teskje Mandelekstrakt
- 1 teskje Vaniljeekstrakt
- 2 ts Baking Powder
- 1 spiseskje Sitronsaft
- ¼ teskje Salt
- 1 ½ cup Blåbær - fresh or 1 1/4 cup frozen (note 5)
Topping
- ⅓ cup Skiver av mandler
Instruksjoner
- Forvarm ovnen til 180 °C. Kle et muffinsbrett med 12 hull med papirformer. Smør med matoljespray. Sett til side.
- 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.
- Vend inn blåbær, ferske eller frosne, og rør for å blande dem jevnt.
- 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.
- Avkjøl på rist før servering.
Merknader
Merk 1: White spelt flour or white wholewheat work well in the same amount. For a gluten-free version, use my glutenfri konverteringsguide.
Merk 2: Almond meal would work, but the muffin will come out dryer and a bit gritty.
Merknader 3Enhver olje med lav smak fungerer bra, som rapsolje, smeltet kokosolje eller avokadoolje. For et oljefritt alternativ kan du prøve most banan eller eplemos.
Merknader 4Du kan også bruke soyamelk, havremelk eller en hvilken som helst usøtet plantebasert melk du liker.
Merknader 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.
Butikk: 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.
Ernæring
Visning: 1muffin | Kalorier: 223.1kcal | karbohydrater: 30.8g | Protein: 4.5g | Fett: 9.6g | Mettet fett: 0.7g | Flerumettet fett: 1.8g | Enumettet fett: 3.9g | Transfett: 0.02g | Natrium: 135.8mg | kalium: 87.4mg | Fiber: 2.1g | Sukker: 10.9g | A-vitamin: 10.1IU | Vitamin C: 3.5mg | Vitamin D: 0.1pg | Kalsium: 103.1mg | Stryke: 1.4mg | Magnesium: 15.7mg | Fosfor: 51.7mg | Sink: 0.4mg
Ingredienser og erstatninger
Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift
- All-purpose mel: Choose unbleached flour for best results. For a gluten-free version, use my glutenfri konverteringsguide.
- Mandelmel: 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.
- Lønnesirup: Choose pure maple syrup. You can also use agave nectar or coconut nectar.
- Kokosyoghurt: 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 olje: Choose a neutral-flavored oil. It would also work with melted coconut oil or vegetable oil.
- Mandel-melk: I use unsweetened almond milk, but any plant-based milk can be substituted.
- Mandelekstrakt: This adds depth to the almond flavor. You can skip it and only use vanilla extract if you need.
- Vaniljeekstrakt: Choose pure vanilla extract for best flavor. Vanilla bean paste is a good alternative.
- Baking Powder: Make sure it’s fresh for proper leavening.
- Sitronsaft: Fresh is best, but bottled will work in a pinch.
- Salt: Fine sea salt or kosher salt work well.
- blåbær: Fresh or frozen can be used. If using frozen, don’t thaw before adding to the batter.
- Skiver av mandler: For topping. Chopped almonds or other nuts can be used as alternatives.
Carines baketips
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.
- Frosne blåbær – if using frozen blueberries, add them to the batter while still frozen to prevent color bleeding.
- Mandelsmak – 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
Takk skal du ha!!
Delicious! I made them with frozen tart cherries! Awesome recipe Carine!