Written By Sam Henselijn
Blueberry muffins are an excellent breakfast if you have a sweet tooth. The almond gives a mildly sweet taste we all appreciate. They have an extra delicious taste when rightly made, and they make the perfect grab-and-go breakfast. You don’t need to worry about the sweetness of the Blueberry muffins with almond streusel because they are grain-free and refined sugar-free.
There are several recipes for making blueberry muffins with almond streusel. But, the recipe in this article is simple, even for beginners. Here are some ingredients you will need:
- 1 cup sliced Almonds
- One pinch of ground Cinnamon
- One tablespoon of baking soda
- One pinch of ground nutmeg
- Four tablespoons of ground margarine. The margarine should be cut into ½ inch cubes and kept cold
- ¼ cup of coconut sugar
- ¼ cup of light brown sugar
- Almond streusel
- Two cups of almond flour
- One tablespoon of Cinnamon
- Two large eggs
- ¼ teaspoon of sea salt
- Four tablespoons of coconut oil. Alternatively, you can use coconut oil for canola, vegetable, or grapeseed oil
- Four tablespoons of maple syrup
- Two tablespoons of vanilla extract
- ¼ cup of non-dairy milk
- One cup of blueberries
- One tablespoon of apple cider vinegar
Procedure For The Streusel
Start by combining all ingredients in a bowl of a stand mixer. The bowl should be fitted with a paddle attachment. Then, mix until the butter is well incorporated. Once the mixture is loose and crumbly, it is an indication that it is well mixed.
Next, transfer the mixture to a baking sheet. Then gently break up any chunks in the mix. Place it in a refrigerator and allow it to sit there for thirty to sixty minutes before you can use it. Any remaining streusel should be transferred to an airtight container and refrigerated for two weeks.
Procedure For The Muffins
After making your streusel, it is time to make the muffins. Start by preheating your oven to about 350 degrees Fahrenheit. Line your muffin papers with paper liners.
Then, combine almond flour, cinnamon, baking soda, and sea salt in a bowl. Proceed to whisk them all together. Next, mix your eggs, maple syrup, coconut oil, non-dairy milk, vinegar, and vanilla extract. Stir them all together until they are smooth and form barter. Proceed to fold them up in ¾ cup of blueberries.
The next step is to use a ¼ measuring cup to pour batter into each cupcake liner. Then, place one or three blueberries on the top of each muffin. The number of blueberries you choose depends on your taste and the aesthetics you want to achieve. Finally, sprinkle the muffins with half streusel. You can reserve the remaining half for subsequent use.
Proceed to bake until the top turns golden. The baking should take about twenty to twenty-five minutes. Then, cool it in a pan for fifteen to twenty minutes.
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Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO