Almond Flour Blueberry Muffins Recipe

Low Sodium Blueberry Muffins Tasty, Healthy Heart …

WEBMay 7, 2021 · Set aside. In a large mixing bowl use a handheld or stand mixer fitted with a paddle or beater attachment, beat the unsalted butter, …

Rating: 5/5(4)
1. Preheat oven to 425°F. Spray a 12-count or 6-count jumbo muffin pan with nonstick spray. Set aside.
2. Mix all of the crunchy topping ingredients together. Set aside.
3. Whisk the flour and no sodium baking soda in a medium bowl, evenly distributed, loose and fluffy. Set aside.
4. In a large mixing bowl use a handheld or stand mixer fitted with a paddle or beater attachment, beat the unsalted butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes.

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Almond Flour Blueberry Muffins The Almond Eater

WEBAug 5, 2020 · Instructions. Preheat oven to 350°. Line a muffin tin with muffin liners and spray each one with nonstick spray (or use coconut …

Rating: 5/5(54)
1. Preheat oven to 350°. Line a muffin tin with muffin liners and spray each one with nonstick spray (or use coconut oil).
2. Stir flour, cinnamon, baking soda, and salt together in a large bowl.
3. In a separate bowl, whisk eggs, syrup, milk, oil, vinegar, and vanilla together, then pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to over-mix!
4. Reserve 2 tbsp blueberries; set aside. Fold the rest of the blueberries into the batter, then divide the batter evenly into the muffin tin. Place reserved blueberries on top of the batter, then bake the muffins for 18-22 minutes, or until a toothpick comes out clean. Wait 10 minutes after muffins are done baking before carefully transferring them to a cooling rack.

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Healthy Blueberry Muffins Recipe Cookie and Kate

WEBApr 8, 2018 · In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with …

1. Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
3. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.

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