Fruit Explosion Morning Muffins

Prep time: 10 minutes

Cook time: 25 minutes

Yields: 12 muffins

Course: Dessert/ breakfast

 

Ingredients

- 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

 

Instructions

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 6: 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.