Ingredients
- 1 cup of finely ground almond flour
- ⅛ tsp baking soda
- A pinch of salt
- ½ cup of creamy coconut milk
- 1 room-temperature large egg
- 2 tbsp of melted coconut oil
- 2 tbsp of raw honey
- 1 tsp of pure vanilla extract
- ¼ cup of fresh blueberries
- ¼ cup of chopped nuts
Step 1
Begin by preheating your oven to a cozy 350 degrees F (175 degrees C). Prepare your muffin tin by lining it with either paper liners or opting for a silicone one for easy removal later on.
Step 2
In a mixing bowl, combine the almond flour, baking soda, and a pinch of salt to create a wholesome dry mix. In a separate bowl, whisk together the creamy coconut milk, a fresh egg, fragrant coconut oil, sweet honey, and a dash of vanilla for a delightful wet mixture. Gently incorporate the dry ingredients into the wet mixture using a rubber spatula; be careful not to overmix. Next, lovingly fold in juicy blueberries and crunchy nuts before pouring the batter into the awaiting muffin cups.
Step 3
Allow your creations to bake in the preheated oven until the tops bounce back at a gentle touch, usually around 20 to 25 minutes. After baking, let them rest in the tin for 5 minutes before transferring them to a cooling wire rack to reach room temperature. Enjoy the delightful aroma and taste of your homemade muffins!
Extra Tips & Suggestions
- 1. Keep your almond flour in an airtight container to maintain its freshness and prevent it from absorbing moisture.
- 2. Store your blueberries in the refrigerator in a perforated container to keep them fresh for longer.
- 3. When preparing the muffin batter, mix the wet and dry ingredients separately and combine them just before baking to prevent the batter from becoming too dense.
