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Blueberry Almond Breakfast Muffins are the perfect way to start your day with a burst of flavor and nutrition. These delightful muffins combine the sweetness of fresh blueberries with the nutty crunch of almonds, creating a breakfast treat that is both satisfying and healthy. Packed with wholesome ingredients, these muffins are not only delicious but also a great source of fiber and protein. Whether you’re enjoying them on a busy morning or serving them at a brunch, these muffins are sure to impress!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ½ cup sliced almonds
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until well combined.
- Combine Wet Ingredients: In another bowl, beat the egg and then add the applesauce, vegetable oil, and vanilla extract. Mix until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
- Add Blueberries and Almonds: Gently fold in the fresh blueberries and sliced almonds, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to add them directly from the freezer to prevent them from getting mushy. You may need to increase the baking time slightly.
How can I make these muffins gluten-free?
To make gluten-free Blueberry Almond Breakfast Muffins, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and other ingredients are also gluten-free.
Can I substitute almond flour with another type of flour?
Yes, you can substitute almond flour with additional all-purpose flour or a nut-free alternative like oat flour, but it may alter the texture and flavor slightly.
How should I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage.
Can I add other fruits or nuts to the recipe?
Absolutely! Feel free to experiment with other fruits like raspberries or chopped apples, and you can also add different nuts such as walnuts or pecans for added flavor and texture.
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