Prep time: 10 minutes
Cook time: 25 minutes
Yields: 12 muffins
Course: Dessert/ breakfast
- ½ cup unsalted butter (room temperature)
- 1 cup Sweet Like Sugar
- 3 large eggs (room temperature)
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 3/4 cup Blueberry Jam
- ¼ cup fresh blueberries
Step 1. Pre-heat the oven to 350 degrees F. Line a 12 standard size muffin pan with muffin liner.
Step 2. In a large bowl, using hand mixer, beat the unsalted butter and Sweet Like Sugar until creamy and fluffy.
Step 3. Add eggs one at a time and mix until combined followed by almond milk and vanilla extract.
Step 4. Further add almond flour, baking powder, and salt. Mix until well combined but do not overmix.
Step 5. Scoop the batter to the muffin pan until half filled. Place a tablespoon of Blueberry Jam in each muffin well, later cover the jam with remaining batter until 3/4 of muffin liner.
Step 5. Top each muffin batter with 2-3 fresh blueberries. Bake in a preheated oven for 20-25 minutes until it turns golden brown and when a toothpick inserted comes out clean, there would be some Blueberry Jam but that’s okay.
Step 7. Let it cool for 10 minutes and serve the muffins with milk or as it is for breakfast or snacks. Serve the muffins for about 2 – 3 days in an airtight container/ zip lock bag. Freeze for up to 3 months.