Although I absolutely am capable of eating one of those giant muffins that seem to be the norm in bakeries and coffee places these days, I do realize that smaller is better, healthier and less caloric. So, when I decided to bake some blueberry muffins recently, I calculated baking times and such with a recipe that yielded 8 muffins, but used it to make 10.
I also ran out of flour, so I substituted almond meal, which was lovely, and gave the muffins a vaguely sweeter, but not sugary, flavor.
Here they are:
Blueberry Almond Muffins
- 5 tablespoons butter
- 1 cup all-purpose flour
- 3/4 cup almond flour (meal)
- 1/2 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons grated fresh lemon peel
- 1 cup plain Greek style yogurt
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup blueberries
Preheat the oven to 400 degrees. Lightly grease 10 muffin tins. Melt the butter and set it aside to cool. Combine the flour, almond flour, sugar, baking powder, salt, baking soda and lemon peel in a bowl and mix thoroughly to distribute the ingredients evenly. Place the yogurt, egg, melted cooled butter and vanilla extract in a second bowl and beat to blend ingredients thoroughly. Add the wet ingredients to the dry ones and mix just until combined. Fold in the blueberries. Fill muffin tins evenly with the batter. Bake for about 18 minutes or until a cake tester inserted into the center comes out clean. Let the muffins cool slightly, then remove them from the pan. Serve warm or let cool to room temperature.