Simple Blueberry Breakfast Muffins
I always love coming downstairs to a clean kitchen, but not a perfectly immaculate kitchen. I like it to feel lived in and not too precious, but still clean and organized. We keep our liqueur neatly on a shelf, along with cutting boards and appliances we don’t use regularly. On the counter, we keep things we use more often, like our KitchenAid® Artisan® Mini Mixer. It makes my impulsive baking habits really easy.
My favorite fruit as a little girl was blueberries, and I was having a craving for some blueberry muffins! Even though it is summer, we had a bag of frozen berries in the freezer, and wanted to use them up. These muffins are more rich, moist, and dense than light and cakey but they feel more filling that way and are definitely delicious.
- 1 cups Almond Flour
- 3/4 cups All Purpose Flour
- 4 ozs Butter, Browned
- 3/4 cups Plain Yogurt, Whole Fat
- 1 cups Blueberries, Fresh or Frozen
- 2 Eggs
- 1/2 cups Honey
- 1 tsp Salt
- 1 tsp Baking Powder
Preheat the oven to 350.
Place the butter in a nice heavy saucepan and stir carefully until nice and golden and smelling delicious. Set aside.
Place the almond meal, flour, baking powder, and salt into the mixer, and stir on low. Add the honey, yogurt, and eggs. Mix on low. Add the butter to combine.
Grease 10 muffin tins with butter, and fill them halfway. Sprinkle the blueberries on the top!
Bake for about 15-20 minutes or until they are browned on top.