mga ito Mga Muffin na Blueberry at Almond 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, Vegan na Raspberry Muffins, O 3-Sangkap na Banana Muffins.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
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Mga Muffin na Blueberry at Almond
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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Servings: 12 muffins
Mga Calorie: 223.1 kcal
Ingredients
- 2 tasa Flour ng Lahat-Lyong - (tala 1)
- ⅔ tasa Flour ng Almond - (tala 2)
- ½ tasa Maple syrup
- ½ tasa Coconut Yogurt - or applesauce
- ¼ tasa canola Oil - (tala 3)
- ½ tasa Almond Milk - (tala 4)
- 1 kutsarita Katas ng almond
- 1 kutsarita Vanilla Extract
- 2 kutsarita Paghurno Powder
- 1 kutsara Lemon juice
- ¼ kutsarita Asin
- 1 ½ tasa Blueberry - fresh or 1 1/4 cup frozen (note 5)
Mga Toppings
- ⅓ tasa Hiniwang Almonds
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng paper case liners ang isang 12-hole muffin tray. Lagyan ng mantika gamit ang cooking spray. Itabi.
- 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.
- Ihalo ang mga blueberry, sariwa man o nagyelo, at haluin upang pantay na maihalo ang mga ito.
- 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.
- Palamigin muna sa wire rack bago ihain.
Mga Tala
Tandaan 1: White spelt flour or white wholewheat work well in the same amount. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
Tandaan 2: Almond meal would work, but the muffin will come out dryer and a bit gritty.
Tandaan 3Mabisa ang anumang mantika na may mababang lasa, tulad ng mantika ng canola, tinunaw na mantika ng niyog, o mantika ng avocado. Para sa opsyon na walang mantika, subukan ang dinurog na saging o sarsa ng mansanas.
Tandaan 4Maaari ka ring gumamit ng gatas ng soya, gatas ng oat, o anumang gatas na walang asukal mula sa halaman na gusto mo.
Tandaan 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.
Mag-imbak: 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.
kagamitan
Pagkain
Paglilingkod: 1keik | Mga Calorie: 223.1kcal | Carbohydrates: 30.8g | Protina: 4.5g | Taba: 9.6g | Saturated fat: 0.7g | Polyunsaturated Fat: 1.8g | Monounsaturated na taba: 3.9g | Trans Fat: 0.02g | Sosa: 135.8mg | Potassium: 87.4mg | Hibla: 2.1g | Asukal: 10.9g | Vitamin A: 10.1IU | Bitamina C: 3.5mg | Bitamina D: 0.1Pg | Calcium: 103.1mg | Iron: 1.4mg | magnesiyo: 15.7mg | Posporus: 51.7mg | Zinc: 0.4mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
- Flour ng Lahat-Lyong: Choose unbleached flour for best results. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
- Flour ng Almond: 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.
- Maple syrup: Choose pure maple syrup. You can also use agave nectar or coconut nectar.
- Coconut Yogurt: 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 Oil: Choose a neutral-flavored oil. It would also work with melted coconut oil or vegetable oil.
- Almond Milk: I use unsweetened almond milk, but any plant-based milk can be substituted.
- Katas ng almond: This adds depth to the almond flavor. You can skip it and only use vanilla extract if you need.
- Vanilla Extract: Choose pure vanilla extract for best flavor. Vanilla bean paste is a good alternative.
- Paghurno Powder: Make sure it’s fresh for proper leavening.
- Lemon juice: Fresh is best, but bottled will work in a pinch.
- Asin: Fine sea salt or kosher salt work well.
- blueberries: Fresh or frozen can be used. If using frozen, don’t thaw before adding to the batter.
- Hiniwang Almonds: For topping. Chopped almonds or other nuts can be used as alternatives.
Mga Tip sa Pagbe-bake ni 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.
- Frozen blueberry – 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
Salamat!!
Delicious! I made them with frozen tart cherries! Awesome recipe Carine!