Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups (150g) regular all-purpose flour (see NOTES below for GF)
  • 1/4 cup (28g) superfine blanched almond flour (I use Bob's Red Mill)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup + 2 tablespoons (200g) pure maple syrup or agave, room temp
  • 1/4 cup (60g) canned lite coconut milk, shaken well first (SEE NOTES below), room temp
  • 1 tablespoon (15g) lemon juice + zest of 1 lemon
  • 2 tablespoons (30g) unsweetened plain creamy non-dairy yogurt (I used cashew yogurt, the Forager brand), room temp
  • 1 teaspoon vanilla extract
  • 1/2 cup (90g) fresh blueberries
  • raw sugar for topping, optional
  • Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups to compare, just the scale and bowl, making sure to hit zero before each addition.
  • I use this scale.

Instruction

  • Make sure your liquids are at room temperature before beginning. Cold ingredients make for tough batters and muffins and harder to mix smoothly.
  • Preheat the oven to 350°F and line a muffin pan with 9 liners. 10 if using a lot of blueberries. 9 will yield quite fluffy muffins.
  • To a large bowl, add the all-purpose flour, almond flour, baking powder and salt and whisk well.
  • To a separate medium bowl, whisk together the syrup, milk, lemon juice/zest, yogurt and vanilla and whisk until very smooth and frothy.
  • Pour the wet over the dry and very gently mix with a spoon until incorporated and the batter is smooth, but being very careful not to overmix! It's ok if there are a few lumps as long as no more flour is visible. Overmixing batters that contain all-purpose flour (gluten) can easily become dense, chewy and not rise well. The batter will be thick.
  • Gently fold in the blueberries.
  • Divide the batter into 9-10 muffin liners. The batter will fill up high, this is correct and how your muffins will be tall and fluffy.
  • Sprinkle raw sugar on the top of each muffin if desired. It gives a pretty sheen and crunch.
  • Bake for 20 minutes until golden brown and a toothpick is clean. 20 minutes was perfect each trial for me.
  • Cool 15 minutes before serving.