Muffins (Blueberry)

[The Morning Burst Remix]

Fluffy, tender muffins bursting with juicy blueberries and made with wholesome ingredients that fuel your morning right. These bakery-style beauties combine clean eating with indulgent flavor for the perfect grab-and-go breakfast that doesn’t compromise on taste or nutrition.

remixology.com/recipe/muffins-blueberry/

Makes

12 muffins

Total Time

35 min (15 min prep)

Ingredients

Dry Ingredients:
2 cups (240g) almond flour
1/2 cup (60g) cassava flour
1/2 cup (100g) coconut sugar
2 tsp (8g) baking powder
1/2 tsp (3g) sea salt
1/2 tsp (2g) ground cinnamon

Wet Ingredients:
3/4 cup (180ml) unsweetened almond milk
1/3 cup (80ml) avocado oil
2 large pasture-raised eggs
1/4 cup (85ml) raw honey
2 tsp (10ml) vanilla extract
1 tsp (5ml) lemon zest

Add-Ins:
1-1/4 cups (185g) fresh organic blueberries
1 tbsp (8g) almond flour (for coating berries)

Steps

Prep:

Preheat oven to 375F (190C). Line 12-cup muffin tin with paper liners or grease with avocado oil. Bring all ingredients to room temperature.

Combine:

In large bowl, whisk together almond flour, cassava flour, coconut sugar, baking powder, salt, and cinnamon until evenly distributed.

Whisk:

In separate bowl, whisk together almond milk, avocado oil, eggs, honey, vanilla, and lemon zest until smooth and well combined.

Coat:

Toss blueberries with 1 tbsp almond flour in small bowl until lightly coated. This prevents berries from sinking during baking.

Fold:

Pour wet ingredients into dry ingredients and gently fold together just until combined. Don’t overmix – lumps are okay for tender muffins.

Add:

Gently fold coated blueberries into batter with just 2-3 strokes to distribute evenly without bursting the berries.

Fill:

Divide batter evenly among muffin cups, filling each about 2/3 full for perfect dome-shaped tops.

Bake:

Bake 18-22 minutes until tops are golden brown and spring back when lightly touched. Cool in pan 5 minutes before transferring to wire rack.

Make it Good For The Gut (Optional)

Fresh Blueberries: Rich in antioxidants and fiber that support digestive health and feed beneficial gut bacteria. Almond Flour: Provides prebiotic fiber and healthy fats that support gut microbiome diversity and nutrient absorption. Raw Honey: Contains beneficial enzymes and acts as a prebiotic to support healthy gut bacteria growth. Cinnamon: Has anti-inflammatory properties and may help regulate blood sugar for better digestive health. Lemon Zest: Contains natural oils and vitamin C that support liver detoxification and digestive function. Pasture-Raised Eggs: Higher in omega-3 fatty acids and easier to digest than conventional eggs.

Remix Options

Berry Variations: Use fresh raspberries, blackberries, or mixed berries for different antioxidant profiles and flavor combinations. Flour Alternatives: Replace with 2-1/2 cups oat flour for heartier texture, or use all cassava flour for grain-free option. Sugar-Free Version: Use 1/3 cup monk fruit sweetener or stevia blend instead of coconut sugar and honey. Dairy-Free Complete: Ensure all ingredients are plant-based by using flax eggs (2 tbsp ground flax + 6 tbsp water) instead of regular eggs. Protein Boost: Add 2 tbsp collagen peptides or vanilla protein powder to dry ingredients for extra nutrition. Spice Variations: Try cardamom and orange zest for exotic flavor, or add 1/4 cup chopped pecans for crunch and healthy fats.

Good To Know

Berry Coating Trick: Toss blueberries in almond flour before folding into batter to prevent them from sinking to the bottom during baking. Gentle Mixing: Fold wet and dry ingredients together just until combined – overmixing creates tough, dense muffins instead of tender, fluffy ones. Fill Strategy: Fill muffin cups 2/3 full for perfectly domed tops that don’t overflow or turn flat during baking. Doneness Test: Muffins are done when tops spring back lightly when touched and toothpick comes out with just a few moist crumbs. Cool Properly: Let muffins cool in pan 5 minutes before transferring to wire rack to prevent sticking and maintain structure. Storage Secrets: Store in airtight container 3 days at room temperature or freeze individually wrapped up to 3 months. Morning Prep: Make batter night before and store covered in fridge, then bake fresh in morning for warm breakfast treats.