It’s berries season yay! During those difficult times, I have not stopped baking and taking food photos and I am really enjoying it! What about you? Have you found yourself spending a lot of time in your kitchen lately? What have you been making?
Sometimes, you want to indulge yourself and do not want to feel guilty, that’s right! Healthy indulgence. These muffins are one of those recipes where flavors are not compromised because there are no butter, no refined-sugars, no, not at all! You will just have a bite and another, until you find yourself eating more than one! Okay, guys be moderate!
You will love this recipe because it’s fresh, nutty, tangy and crunchy. I wanted to give those muffins a twist by adding some healthy crumbs on tops, spiced with some cinnamon.
What’s in those muffins?
It’s packed with good stuffs! And it is gluten free.
- Ground almonds
- Coconut sugar ( contains healthy fats that are known to help prevent high cholesterol and heart disease)
- Lemon zest (by now you got my obsession with lemon!)
- Coconut oil
- Almond milk
Combine the dry ingredients in a bowl, the wet ones in another and combine.
Fold int the berries, gently and place in cool muffin cases! I topped the muffins with some crumbs (optional) with a mix of coconut oil, some coconut flour, coconut sugar and cinnamon.
So, to keep it GF, it’s better to keep the almond flour (ground almonds) for that recipe. For the coconut sugar, if you do not have any, the best substitute here would be brown sugar. I only had honey in the pantry but maple syrup works really well, it’ll give a delicious taste to your muffins too. As for the berries, I personally used fresh blueberries because they will keep their shapes while baking. However, if you only have frozen ones, no need to thaw them, just place them into the batter. Frozen berries tend to dye the batter a bit but that’ll give an extra charm to the final result.
Can I freeze the muffins?
Yes! It is always nice to have ready muffins to go in the freezer! You will need to let the muffins cool down, freeze them separately for 2 hours, then transfer them into a resealable bag and keep them in the freezer up to 3 months. I usually let them thaw or for more yumminess I place them in the oven so they are warm! (You can use microwave too)
Let’s head to the recipe! Did you like it and made the recipe? Tag me on Instagram @feirouzbakes, I always love to hear from you!
Almond Blueberries Muffins Recipe (GF)
Baking time: 25-30min
Yield: 12 muffins
For the muffins
- 3 cups almond flour (ground almonds)
- 2 teaspoons baking powder (mine was GF)
- 1/2 organic coconut sugar
- 1 cup+extra for topping blueberries (fresh works best)
- 3 eggs
- 1 teaspoon vanilla powder or extract
- A generous 1/4 cup unsweetened almond milk
- 1/4 cup of honey or maple syrup
- 3 tablespoons melted organic coconut oil
- 2 tablespoons lemon zest
Fro the crumb
- 1/2 cup coconut flour
- 2 tablespoons coconut sugar
- 3 tablespoons melted coconut oil
- 1/4 teaspoon ground cinnamon
Preheat oven 170 degrees Celsius and line muffin tray with muffin cases. If you do not have cases, grease the pan well with some coconut oil.
- Place the dry ingredients in one bowl and the wet ones in another. Leave the berries, you will add them at the end.
- Combine the ingredients for each bowl and mix them together with a spatula or a whisk. No need to get the stand mixer out for that recipe!
- Fold in the berries gently. The batter should be moist and not too liquid.
- Mix all the crumb ingredients in a bowl with your fingertips to create a sandy texture.
- Fill 3/4 of the muffin cases, add some extra berries and sprinkle some of the crumb mixture on top of each muffins.
- Bake for 25-30min or when you insert a toothpick, it should come out clean.
- Let them cool down in the pan and transfer to a cooling rack.
- Enjoy warm or cold!
Refer to the notes above for freezing instructions.