Blueberry muffins have been a fetish of mine since I was a child. They are a handy on-the-go snack that freeze very nicely. I make bulk batches when I get the urge and then freeze them for future use.
After several unsuccessful attempts I have finally figured out how to make them light and moist. Rather than use sugar and a liquid, I substitute with maple syrup (honey tends to make them brown too fast) and I use 1/3 part almond flour in my muffin mix. I have used both fresh and frozen blueberries but I prefer fresh, folding them in after the batter is fully mixed. …continue reading
