Ingredients
1 1/2 cups all-purpose flour
1/2 cup almond flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk (or regular milk)
1/4 cup vegetable oil or melted butter
1 large egg
1 cup fresh or frozen blueberries
1/4 cup sliced almonds (plus extra for topping)
Instructions
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Preheat Oven:
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Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
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Mix Dry Ingredients:
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In a large bowl, whisk together flour, almond flour, sugar, baking powder, baking soda, and salt.
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Mix Wet Ingredients:
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In a separate bowl, whisk together the almond milk, oil or butter, egg, almond extract, and vanilla extract.
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Combine Wet and Dry Ingredients:
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Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
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Add Blueberries and Almonds:
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Gently fold in the blueberries and sliced almonds.
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Fill Muffin Tin:
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Divide the batter evenly among the muffin cups, filling them about 2/3 full. Sprinkle the tops with extra sliced almonds for a nice crunch.
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Bake:
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Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool and Serve:
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Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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