Blueberryalmondfarinamuffins Recipes

ONE-BOWL BLUEBERRY ALMOND MUFFINS

Steps:

• Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 10 regular-sized muffins.)
• To make the topping, melt butter in a small microwave-safe bowl. Add the flour, sugar, almonds, and salt, and stir with a fork to combine into a crumbly streusel. Set aside.
• Combine the egg, sugar, and oil in a large mixing bowl. Whisk vigorously for 30-45 seconds, until the mixture is thick and slightly frothy.
• Add vanilla and almond extracts, vinegar, baking soda, and salt. Whisk to combine.
• Add sour cream, whisk to combine, then gently stir in the flour. The batter will be thick and slightly lumpy. Gently stir in the blueberries.
• Divide batter evenly among muffin cups, filling each about 3/4 full, and sprinkle the streusel evenly over the top. Bake at 425 for 5 minutes, then, without opening the oven door, reduce the temperature to 350 and bake for another 12-14 minutes. When done, the muffins will be lightly golden on top and a toothpick inserted into the centers will come out clean.
• Let cool for about 10 minutes in the pan, then remove to a wire rack to cool completely.

BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees. Line muffin tins with paper liners.
• Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
• Bake the muffins for 20 to 25 minutes, until golden brown.

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BEST-EVER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

BLUEBERRY ALMOND FARINA MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Combine ingredients for topping and set aside.
• Whisk farina, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
• Take out 1 TBSP of the dry mixture and coat the blueberries.
• Combine wet ingredients.
• Add wet ingredients to dry. Mix 10 strokes, add blueberries, and mix 3 more strokes. You will have a more tender product if you resist the urge to keep stirring.
• Fill cups of muffin pan 3/4 full, and sprinkle with topping.
• Bake 12-13 minutes, or until muffins are golden brown and tester comes out clean.

ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER

Steps:

• Preheat oven 350 degrees.
• Mix dry ingredients.
• Mix liquid ingredients in separate bowl.
• Add liquid ingredients to dry ingredients and gently mix.
• Gently fold in blueberries.
• Put into prepared muffin cups.
• If making mini muffins cook for 15 minute or when toothpick comes out clean.
• If making big muffins cook for 20-23 minute or when toothpick comes out clean.
• Cool for 5 minutes and enjoy. Yum!

BLUEBERRY & ALMOND MUFFINS

Steps:

• Preheat oven to 180c/fan.
• To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
• Next, in a large separate bowl cream the butter until soft and creamy.
• Then scrape the almond paste into the butter and mix thoroughly.
• Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
• Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
• Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
• Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.