These blueberry almond muffins are a delightful treat, perfect for breakfast or a mid-day snack. The combination of juicy blueberries and crunchy almonds creates a wonderful texture and flavor that will leave you craving more. Plus, they are easy to make and can be enjoyed by everyone, including those who prefer dairy-free options.
If you don't usually stock almond milk or sliced almonds in your pantry, you might need to pick these up at the supermarket. Almond milk is a popular dairy-free alternative to regular milk and can be found in the refrigerated or shelf-stable section. Sliced almonds are typically located in the baking aisle or near the nuts and dried fruits.
Ingredients For Blueberry Almond Muffins
Flour: The base of the muffin, providing structure and texture.
Almond milk: A dairy-free alternative that adds moisture and a subtle nutty flavor.
Sugar: Sweetens the muffins and helps with browning.
Vegetable oil: Adds moisture and helps keep the muffins tender.
Baking powder: A leavening agent that helps the muffins rise.
Vanilla extract: Adds a rich, sweet flavor to the muffins.
Salt: Enhances the overall flavor of the muffins.
Blueberries: Fresh berries that add bursts of juicy sweetness.
Sliced almonds: Adds a crunchy texture and nutty flavor on top of the muffins.
Technique Tip for Perfect Muffins
When mixing the batter, be careful not to overmix. Overmixing can lead to tough muffins with a dense texture. Stir the wet ingredients into the dry ingredients until just combined, even if there are a few lumps. This ensures a light and fluffy muffin.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the muffins healthier.
almond milk - Substitute with soy milk: Soy milk has a similar consistency and nutritional profile, making it a good alternative.
sugar - Substitute with maple syrup: Maple syrup is a natural sweetener and adds a unique flavor to the muffins.
vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add moisture to the muffins.
baking powder - Substitute with baking soda and vinegar: Combining baking soda with vinegar can create the same leavening effect as baking powder.
vanilla extract - Substitute with almond extract: Almond extract can enhance the almond flavor in the muffins.
salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used when fresh ones are not available, though they may add extra moisture.
sliced almonds - Substitute with chopped walnuts: Chopped walnuts can provide a similar crunch and nutty flavor.
Alternative Recipes to Try
How to Store or Freeze Your Muffins
Allow the blueberry almond muffins to cool completely on a wire rack. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
For short-term storage, place the muffins in an airtight container. Line the bottom of the container with a paper towel, arrange the muffins in a single layer, and place another paper towel on top before sealing. This helps absorb any excess moisture.
Store the container at room temperature for up to 3 days. If you need to keep them longer, consider refrigerating them, but be aware that refrigeration can sometimes dry out baked goods.
For longer storage, freezing is an excellent option. Individually wrap each muffin in plastic wrap or aluminum foil to protect them from freezer burn. Place the wrapped muffins in a resealable freezer bag or an airtight container.
Label the container with the date to keep track of their freshness. Blueberry almond muffins can be frozen for up to 3 months.
When ready to enjoy, thaw the muffins at room temperature for about an hour. For a quicker option, unwrap and microwave them on a microwave-safe plate for 20-30 seconds until warmed through.
To refresh the texture, you can also reheat the thawed muffins in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore their original baked goodness.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the blueberry almond muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
For a quick reheat, use a microwave. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.
If you have an air fryer, preheat it to 300°F (150°C). Place the muffins in the basket, making sure they are not touching each other. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook.
For a stovetop method, use a steamer. Fill a pot with a small amount of water and bring it to a simmer. Place the muffins in a steamer basket and cover. Steam for about 5 minutes or until heated through. This method helps retain moisture.
If you prefer a toaster oven, preheat it to 325°F (160°C). Place the muffins on the rack or a baking sheet and heat for 8-10 minutes. This method gives a slightly crispy exterior while keeping the inside moist.
Essential Tools for Baking
Oven: used to bake the muffins at the specified temperature of 375°F (190°C).
Muffin tin: holds the muffin batter in individual portions for baking.
Paper liners: placed in the muffin tin to prevent the muffins from sticking and for easy removal.
Large bowl: used to mix the dry ingredients together.
Another bowl: used to whisk together the wet ingredients.
Whisk: used to combine the almond milk, vegetable oil, and vanilla extract.
Spatula: used to fold in the blueberries gently into the batter.
Measuring cups: used to measure out the flour, almond milk, sugar, and vegetable oil accurately.
Measuring spoons: used to measure out the baking powder, vanilla extract, and salt.
Toothpick: used to check if the muffins are fully baked by inserting it into the center.
Wire rack: used to cool the muffins completely after they have been removed from the muffin tin.
Time-Saving Tips for Baking Muffins
Pre-measure ingredients: Measure and set aside all ingredients before starting. This will streamline the baking process.
Use a large bowl: Mixing in a large bowl prevents spills and makes combining wet and dry ingredients easier.
Opt for frozen blueberries: If fresh blueberries aren't available, use frozen ones to save time on washing and sorting.
Quick almond topping: Toast sliced almonds in advance and store them in an airtight container for quick use.
Batch bake: Double the recipe and freeze extra muffins for a quick snack later.
Blueberry Almond Muffins Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup almond milk
- ½ cup sugar
- ¼ cup vegetable oil
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup fresh blueberries
- ¼ cup sliced almonds
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk together almond milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in blueberries.
- Divide the batter evenly among the muffin cups. Sprinkle sliced almonds on top.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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