Flourless Almond-Blueberry Muffins
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Ground Cinnamon5 large
Egg (separated)1 cup
Granulated Sugar1 tsp
Vanilla Extract1 cup
Unsweetened Applesauce1 tsp
Kosher SaltDirections:
1
Preheat oven to 350°F
2
Line a standard 12-cup muffin pan with paper liners
3
Whisk almond meal and cinnamon in a medium bowl; set aside
4
Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes
5
Add almond meal mixture and applesauce and stir just to combine
6
Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes
7
Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine
8
Gently fold in blueberries
9
Divide batter among muffin cups and top with almonds and demerara sugar
10
Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes
11
Transfer to a wire rack and let cool in pan at least 10 minutes before serving
12
Preheat oven to 350°F
13
Line a standard 12-cup muffin pan with paper liners
14
Whisk almond meal and cinnamon in a medium bowl; set aside
15
Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes
16
Add almond meal mixture and applesauce and stir just to combine
17
Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes
18
Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine
19
Gently fold in blueberries
20
Divide batter among muffin cups and top with almonds and demerara sugar
21
Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes
22
Transfer to a wire rack and let cool in pan at least 10 minutes before serving
23
Do Ahead Muffins can be made 3 days ahead
24
Store in an airtight container at room temperature
25
Muffins can be made 3 days ahead
26
Store in an airtight container at room temperature