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.
My favorite brand of maple syrup is Kirkland’s at Costco’s. You can pick up a gallon sized container for about sixteen dollars. You can also buy a bulk bag of almonds and grind them yourself with a coffee grinder or mixer. I have used both whole ground up almonds and peeled varieties. It really made no difference.