Breakfast & Brunchcarriesexperimentalkitchen
Almond Blueberry Lemon Muffins
These muffins made with almond and bread flours, brown sugar, oil, blueberries and lemon are delicious and make a tasty breakfast.
👥 16 Servings⏱️ Prep & Cook: 28 min⏳ Prep: 10 min🔥 Cook: 18 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- wooden spoon
📝 Preparation Steps
1
Preheat oven to 350 degrees F.
2
Combine both flours in a bowl along with the baking soda and salt; then set aside.
baking soda1 teaspoon
3
In another larger bowl, combine the sugar, oil, egg, lemon zest and juice and water until it's smooth.
large egg1lemon, zest and juice1
4
Add the flour mixture to the wet mixture; then mix well with a wooden spoon. Carefully fold in the blueberries and gently mix so that they stay as whole as possible.
blueberries (fresh or frozen)2 cups
5
Pour the batter into lined muffin tips and bake for ⏱️ 15-20 minutes or until top springs back when touched. (You can also generously spray the tins with cooking spray if you don't have liners).
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