Blueberry Muffins
🛒 What You’ll Need
- 2 cups Almond flour (or your favorite baking flour!) 🥯
- 1 ½ cups Fresh blueberries 🫐
- ½ cup Butter, softened 🧈
- ½ cup Monkfruit sweetener (or granulated sugar) 🍬
- 2 Large eggs 🥚
- 1 tsp Pure vanilla extract 🍦
- 1 tsp Baking powder 🥄
- A pinch of salt 🧂
👩🍳 Instructions
- Prep the Batter: In a large bowl, cream together your softened butter and sweetener until light and fluffy. 🥣🌪️✨
- Add the Wet Ingredients: Whisk in the eggs and vanilla extract until the mixture is smooth and pale yellow. 🥚🍦🤝
- Incorporate the Dry: Gently fold in your flour, baking powder, and salt. Be careful not to overmix to keep the muffins light! 🥯🌪️💎
- The Berry Burst: Use a spatula to gently fold the fresh blueberries into the thick, creamy batter. This ensures every muffin gets plenty of fruit! 🫐🤝🤤
- Fill the Tins: Scoop the batter into a lined muffin tin, filling each cup about ¾ of the way up. 🧁📐🥇
- Bake to Gold: Bake at 350°F for 20–25 minutes. You’ll know they’re done when the tops are beautifully golden and spring back when touched! ⏲️📈🔥
- Cool & Enjoy: Let them rest on a wire rack for a few minutes before diving into that warm, berry-filled center! 🌬️🥯💎
- Serve: Perfect on their own or with a little extra smear of butter! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Juicy” Secret: As shown in the photo, using fresh blueberries creates those beautiful, vibrant purple bursts throughout the muffin! 🫐🛡️💎
- The “Texture” Hack: To prevent your berries from sinking to the bottom, toss them in a teaspoon of flour before folding them into the batter! 🎯✨
