Blueberry Muffins With Lemon Honey Butter
Preheat oven to 400 degrees. Grease 12 muffin cups (or more depending on the size of your muffin pan) or line with paper muffin cups and set aside.
In a medium mixing bowl, combine the flours, sugar, baking powder and salt, saving out a little of the flour to dust over the blueberries. Make a well in the center of the flour.
Whisk the eggs, milk and melted butter together and pour all at once into the well of flour.
Stir gently until moistened. Batter may be lumpy.
Fold in the blueberries being careful not to crush the berries.
Divide the muffin batter among the muffin cups leaving enough room for the muffin batter to rise.
Bake for 20-25 minutes or until golden brown. Serve hot with lemon honey butter.
In a food processor or a sturdy bowl, beat all ingredients until well blended. The butter may turn paler as you whip it.
If you do not have almond flour, you can use an equal amount of whole wheat or all-purpose flour to replace it.
These freeze well for up to a week.
Ingredients
Directions
Preheat oven to 400 degrees. Grease 12 muffin cups (or more depending on the size of your muffin pan) or line with paper muffin cups and set aside.
In a medium mixing bowl, combine the flours, sugar, baking powder and salt, saving out a little of the flour to dust over the blueberries. Make a well in the center of the flour.
Whisk the eggs, milk and melted butter together and pour all at once into the well of flour.
Stir gently until moistened. Batter may be lumpy.
Fold in the blueberries being careful not to crush the berries.
Divide the muffin batter among the muffin cups leaving enough room for the muffin batter to rise.
Bake for 20-25 minutes or until golden brown. Serve hot with lemon honey butter.
In a food processor or a sturdy bowl, beat all ingredients until well blended. The butter may turn paler as you whip it.
If you do not have almond flour, you can use an equal amount of whole wheat or all-purpose flour to replace it.
These freeze well for up to a week.