Ravaging Blueberry Muffin Recipe
Welcome to Love With Recipes! Indulge in these soft, flavorful, and nutrient-packed Ravaging Blueberry Muffins—a delightful treat for your taste buds! This dessert recipe offers a perfect balance of sweetness from fresh blueberries and richness from coconut milk and almond flour. They are a wonderful option for breakfast, a snack, or a light dessert.
Ingredients:
| Ingredient | Measurement |
|---|---|
| Almond flour | 1 cup |
| Pinch of salt | To taste |
| Baking soda | 1 teaspoon |
| Whole egg | 1 |
| Coconut oil (melted) | 2 tablespoons |
| Coconut milk | 1 cup |
| Fresh blueberries | 1 cup |
Nutritional Information (Per Serving):
- Calories: 167 kcal
- Fat: 15.0 g
- Carbohydrates: 2.1 g
- Protein: 5.2 g
Preparation & Cooking:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serving Size: 4 muffins
Difficulty: Medium
Directions:
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Preheat the Oven: Start by preheating your oven to 350°F (175°C).
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Prepare the Muffin Tin: Line a muffin tin with paper muffin cups to prevent the batter from sticking and make the muffins easy to remove after baking.
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Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, a pinch of salt, and baking soda. Stir them together until evenly mixed, and set aside.
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Combine Wet Ingredients: In a separate bowl, crack the egg, add melted coconut oil, and pour in the coconut milk. Mix well until all the wet ingredients are fully incorporated.
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Incorporate the Wet Mixture into Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together until it forms a smooth batter. Be careful not to overmix.
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Add Fresh Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter. The burst of blueberries will add natural sweetness and a pop of color to your muffins.
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Fill Muffin Cups: Spoon the batter into the lined muffin tins. Fill each cup nearly to the top for perfect muffin-sized portions.
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Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, your muffins are ready.
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Cool and Enjoy: Once baked, remove the muffins from the oven and allow them to cool for a few minutes. Enjoy your ravaging blueberry muffins as they are, or pair them with your favorite spread!
Tips & Variations:
- Make it Vegan: For a vegan version, replace the whole egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
- Sweeten it Up: If you prefer a sweeter muffin, you can add a tablespoon of honey or maple syrup to the wet ingredients.
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, freeze them for longer storage and reheat as needed.
These Ravaging Blueberry Muffins are a nutritious and indulgent treat. The almond flour provides a slightly nutty taste, while the coconut oil adds richness, and the blueberries give a refreshing burst of flavor. Packed with healthy fats, low in carbs, and high in protein, they are a fantastic option for those following low-carb, gluten-free, or dairy-free diets.
Baking these muffins not only fills your kitchen with the sweet scent of blueberries but also gives you a delicious, guilt-free snack. The simplicity of the ingredients combined with the ease of preparation makes this recipe a perfect choice for busy mornings or a fun baking session with loved ones.
So, why not surprise your friends and family with a batch of these ravishing muffins? Bake a little love into every bite!
