Fluffy Carrot Blueberry Muffins Recipe
Carrot and Blueberry Muffins Recipe
Category: Desserts
Servings: 12 Muffins
These carrot and blueberry muffins combine the sweetness of fresh carrots with the delightful burst of blueberries. A perfect blend of tender textures and natural flavors, these muffins are a wholesome treat for any occasion. Follow this step-by-step guide to create a batch of light, flavorful muffins that everyone will love.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Almond flour | 50g |
| All-purpose flour | 300g |
| Sugar | 180g |
| Vegetable oil | 90g |
| Eggs | 165g (approx. 3 large eggs) |
| Vanilla bean (scraped) | 1 |
| Blueberries | 90g |
| Carrots | 240g (about 2 medium carrots) |
| Baking powder | 16g |
| Salt | A pinch |
| Additional blueberries | 35g |
Instructions:
-
Prepare the Carrots:
Start by peeling the carrots, then grate them using a coarse grater. This will help the carrots release excess moisture, making them easier to incorporate into the batter. -
-
Make the Batter:
In the bowl of a stand mixer, combine the eggs and sugar. Start mixing until the eggs are semi-whipped. Continue beating until the mixture becomes light and fluffy. -
Mix Dry Ingredients:
In a separate bowl, sift together the all-purpose flour and almond flour. Also, add the baking powder and a pinch of salt. -
Combine Wet and Dry Ingredients:
Gradually add the sifted dry ingredients into the egg mixture while continuing to mix. This will ensure a smooth and consistent batter. -
Incorporate Oil and Vanilla:
With the mixer still running, slowly pour in the vegetable oil, followed by the scraped vanilla bean. Keep mixing until the batter is smooth and creamy. -
Fold in Carrots and Blueberries:
Gently fold the grated carrots and 90g of fresh blueberries into the batter. Be careful not to overmix to maintain a light and airy texture. -
Prepare the Muffin Tin:
Line a 12-cup muffin tin with paper liners. Fill each cup with batter, using a piping bag for easy and even distribution. -
Add Extra Blueberries:
Place approximately 3 blueberries on top of each muffin (you’ll need about 35g in total). These will bake into the muffins, giving a beautiful pop of color and flavor. -
Bake the Muffins:
Preheat your oven to 180°C (350°F). Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool slightly in the tin before transferring them to a wire rack. -
Serve and Enjoy:
Once the muffins have cooled to a warm, pleasant temperature, serve them fresh. Enjoy these delectable carrot and blueberry muffins with a cup of tea or as a quick breakfast snack!
These carrot and blueberry muffins are perfect for brunches, as an afternoon snack, or simply as a healthy treat. Packed with natural sweetness from the blueberries and carrots, they’re sure to become a favorite.
