Blueberry Muffin Variations



Instructions


1. Preheat oven to 350 degrees 2. Fill muffin tin with muffin cups. 3. Combine the almond flour, baking soda and sea salt in a small bowl. 4. In a separate bowl, blend the eggs, honey, vanilla, lemon zest and slightly cooled coconut oil. 5. Pour the liquid ingredients into the dry ingredients and blend until well incorporated 6. Add blueberries and gently fold into the batter. 7. Fill each liner with batter. 8. Sprinkle the tops with sliced almonds. 9. Bake for 20-25 minutes or until a toothpick comes out clean.Gluten Free Lemon Blueberry MuffinsThis post may contain affiliate links.These Gluten Free Lemon Blueberry Muffins are made with almond flour,sweetened with honey, loaded with blueberries, have a hint of lemon, and arecompletely habit-forming!This is an easy to make Gluten Free Blueberry Muffin recipe that you can pulltogether in a pinch! These almond flour blueberry muffins are low carb, highin protein, light and fluffy in texture and bursting with deliciousblueberries!You don’t quite get the lift…the height.. out of muffins made with almondflour like you do when baking with white flour. But, you know what else youdon’t get….you don’t get the heaviness….the weight… the sugar crash…thatmuffins made with white flour and sugar come with. Another upside to thesehealthy blueberry muffins is the hint of lemon flavor and abundance of freshblueberries in them.These healthy lemon blueberry muffins are a family favorite! If I can’t findbig juicy blueberries at my local health food store, then I’ll typically useorganic frozen berries (Earthbound Farm are my fave). If you use frozenblueberries, it’s best if you don’t defrost them before adding them to thebatter. And you’ll love how easy this healthy lemon blueberry muffin recipe isto pull together.

Blueberry Muffins


* 1½ cups all-purpose flour * ¾ cup granulated sugar * 2 teaspoons baking powder * ½ teaspoon salt * ⅓ cup vegetable or coconut oil * 1 egg * ⅓ cup + 2 tablespoons buttermilk * 1 ¼ cup fresh blueberries

How Do You Make Buttermilk Blueberry Muffins?


If you’ve never tried baking muffins with buttermilk, you’re in for a realtreat! Buttermilk is awesome to use when baking because it creates a slightlyacidic batter that helps keep baked goods moist and tender by breaking downlong, tough strands of gluten. I definitely notice that my baked goods withbuttermilk rise up to be lighter and fluffier, and the texture of the crumb isabsolute perfection!These muffins come together quick and easy with a simple batter of flour,sugar, buttermilk, butter and vanilla. Start by mixing up all the dryingredients in a large bowl, and then add in the blueberries. I like to tossthem in the flour mixture to keep them from sinking to the bottom of themuffins. Next, mix and measure the the wet ingredients in a separate bowl.Pour the buttermilk mixture into the dry ingredients and stir just until mixed(the batter will be very thick and not smooth). Do NOT overmix! There shouldstill be a few streaks of flour. The more gently you handle the batter, themore tender your muffin will be!I love to add a sprinkling of coarse sparkling sugar over the tops of themuffins before baking. It’s optional but it adds a bit of crunch and sparklethat we love.

Enjoy These Other Delicious Muffin Recipes!


Chocolate Chip Pumpkin MuffinsBanana Chocolate Chip Protein MuffinsApplesauce MuffinsCustomizable Oatmeal MuffinsIf you try these blueberry muffins, let me know! Leave a comment and if yourfamily loves them as much as mine does, be sure to give it a five star ⭐️rating! Also, tag @kimscravings on Instagram with a picture of your creation.It’s so fun to see what you’re cooking! Be sure to subscribe to our mailinglist to receive more healthy delicious recipes straight to your inbox.

Overview: How to Make Blueberry Muffins with Streusel Topping


There are no secret ingredients, no tricks, or no complicated steps in thisblueberry muffin recipe. You only need a few bowls and a mixer, which isperfect for hungry tummies in the morning. 1. Whisk the dry ingredients: flour, leaveners, and salt. 2. Mix the wet ingredients: butter, sugars, eggs, sour cream or yogurt, and vanilla. 3. Combine & add milk 4. Spoon into muffin pan 5. Add streusel topping: just brown sugar, cinnamon, and walnuts 6. BakeThat’s it! The sour cream is the magical ingredient because it adds so muchmoisture and produces the softest blueberry muffins ever.

BA’s Best Blueberry Muffins


* Just made this recipe and they’re quite tasty muffins. A little too much blueberry for my taste, so I think I’ll reduce the amount of blueberries by at least half a cup next time. Overall, pretty good! * These are SO YUMMY! I didn’t have yogurt so I subbed about 1C of oat milk and it worked just fine. These muffins are light and fluffy and delicious. I will definitely be revisiting this recipe next time I make muffins! * These were excellent and I even used whole wheat pastry flour that expired in 2012 and ancient frozen blueberries ( I never clean my freezer ). The muffins browned nicely in a 12 cup dark non-stick pan at 425F and I had enough batter left for an extra mini 3×5 loaf. This blueberry muffin recipe is the only one I’ll ever bake from now on. * These blueberry muffins were incredible. I will look for every excuse to make these on a weekly basis. If you follow the directions EXACTLY you will get a phenomenal muffin. I am seeing people writing reviews on how the nutmeg was too strong, my guess is that they didn’t freshly grate their own nutmeg. 1tsp of fresh grated nutmeg vs 1tsp of ground nutmeg in the spice bottle is a different potency. I ground my own nutmeg and it was not overpowering in any way. This recipe is certainly lemony, I would almost call these blueberry lemon muffins but in the best way. One note is that I filled our 12 cup muffin tin higher than I normally would and was nervous about them over expanding but they did not at all. * Great recipe! Delicious muffins. Definitely overbaked them at the recommended 30 min. Will have to make them again with a shorter bake time. * I loved this recipe! I made this vegan by using bob’s red mill egg replacer and just used 3 tablespoons to sub for the 2 large eggs and 2 large egg yolks, used a cashew yogurt and my own vegan butter. These came out delicious! * I looooove these muffins! I have made them probably about 10 times. When I make them, I add extra lemon juice and zest so that they are quite lemony. I also skip the nutmeg. These are good with all AP flour and also with the whole wheat/white flour combo! BEST MUFFINS! Everyone loves them when I make them! * Overall the flavor is fine, next time I make it, I would reduce the salt (to perhaps 1.5 tsp) and also put the salt in the wet ingredient instead of the dry ingredient to ensure even distribution of salt in the batter. I also used a batch of very tart blueberries and the muffins turn out to be not sweet at all, so if you have a batch of tarty blueberries, either add another half cup of sugar into the batter, or in my case, drizzle honey on top of the muffin. The muffin also came out a bit burned and crunchy, so I would do 20mins instead next time! * Great flavor, great texture, but I probably would’ve pulled them at 22/23 minutes instead of 25 (they got a little bit burnt). My whole family thought they were a hit!! * Amazing texture…and flavour! Found a new family favourite! * Phenomenal muffins! I had never made muffins from scratch before, and this couldn’t have been a more delicious and foolproof way for me to use up all those summertime blueberries. I didn’t have access to wheat flour so I just used all AP, which got the job done and still produced such a yummy result. Honestly, I don’t have anything but positive comments to write here. Light, fluffy, fruity, citrus-y, spicy, and perfectly crusted! To whomever is still reading this review: stop reading and go make these thangs! (P.S. thanks for sharing this recipe from heaven, Rick!) * Amazing recipe by the Sugarman! These are my favourite blueberry muffins to make, using the wholemeal flour makes them taste healthier. I always get heaps of compliments and have made them many times. * These muffins were delicious! Based on other reviews, I added a little bit of milk to the batter to thin it out slightly (maybe 1/3 cup) and used orange zest instead of lemon zest because it’s what I had on hand. They turned out perfectly! * These were the most beautiful muffins I think I have ever made. I made some with muffin liners and some without. Would make again without the liners since they ended up being a bit smaller and changed the gorgeous shape. The details in the recipe are so nuanced and lovely. * had no yogurt and no nutmeg so subbed cinnamon, and 1 cup buttermilk + 1.4 cup butter (for the fat content). these were lovely, not too sweet, kind of chewy, a little crunchy on top, overall totally delicious!!!Blueberry MuffinsThis is our favorite blueberry muffins recipe! They’re extra buttery, soft,and moist. For that bakery style goodness, top with cinnamon brown sugarstreusel. Prepared with basic ingredients and a couple mixing bowls, you’llappreciate this easy breakfast recipe.If you’ve tried Pumpkin Crumb Cake Muffins or bakery style Chocolate ChipMuffins, you know we’re serious about muffin recipes. Muffins are a favoritebecause they’re easy to make, quick to bake, and the flavors are endless justlike scones. Everyone appreciates a fresh batch of muffins and, best of all,muffins double as breakfast and snack. (Or in the case of double chocolatemuffins… dessert!)But when it comes to muffin varieties, blueberry muffins hold the crown.Nothing compares to the classic blueberry muffin and today we’re showing youexactly how to prepare them.

Best Blueberry Crumble Muffins


Kim LangeSpectacular, super-moist buttermilk blueberry muffins bursting with sweet-tartblueberry flavor with a slightly crunchy, crumble topping.Prep Time 15 minsCook Time 20 minsServings 12 ServingsCalories”

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