Test Kitchen: Blueberry Almond Muffins

by Chelsea Lincoln in Recipes

Nothing beats a good muffin in the morning, especially with a warm drink in the other hand. There are so many different types of muffin recipes available, but my favorite has always been one which included blueberries. Luckily, I had some left over from another baking project so I decided to create some tasty muffins using them and include our unique Almond Meal Flour.

Almond Meal Flour contributes a really nice taste and texture to baked goods. You can substitute up to 25% of the flour in a recipe with this flour. So if you have a recipe which calls for 1 cup of flour, you can use ¼ cup Almond Meal Flour and ¾ cup of the flour called for in the recipe. Sometimes more can be used in a recipe, but this ratio is a safe bet for good results.

People really enjoyed these muffins so I hope you do as well!

Blueberry Almond Muffins

½ cup Evaporated Cane Juice
¼ cup Vegetable Oil
2 Eggs
¾ cup Milk
1 ¼ cups Unbleached White Flour
1 cup Almond Meal Flour
½ tsp Salt
2 tsp Baking Powder
1 cup Fresh Blueberries

Topping:
¼ cup Evaporated Cane Juice
1/3 cup Almond Meal Flour
2 Tb Butter

Prepare the topping by combining all ingredients and using a pastry cutter or fork to cut the butter into the sugar and flour. Cut in butter until it is pea-size; set aside.

For the muffins, whisk together the evaporated cane juice, oil, eggs and milk. In a separate bowl, blend together the flours, baking powder and salt. Add the dry ingredients into the wet and combine using a spatula. When the batter is mostly blended, add the blueberries and fold into the batter. Be careful not to over mix. Spoon the batter into greased muffin tins about ¾ full. Add the topping evenly over the muffins. Bake at 375°F for 25 minutes. Makes 12 muffins.

About The Author
Chelsea Lincoln Google: Chelsea Lincoln
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