Baking · Vegetarian · Gluten-free

Almond Flour Blueberry Muffins

Name: Almond Flour Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 6 pieces
Ingredients: 1 1/4 cups (125 g) blanched almond flour; 1/2 tsp baking soda; Pinch of salt; 1 large egg; 1/4 cup (60 ml) pure maple syrup; 3 tbsp kefir; 1/2 tbsp vegetable oil; 1/2 tsp vanilla extract; 1/2 cup (75 g) blueberries

Light muffins made with almond flour instead of wheat, sweetened with maple syrup and moistened with kefir, with blueberries through the batter and on top. The large Portioning Scoop fills each cup of the Silicone Muffin Mould equally, and the silicone releases the muffins cleanly once they have cooled.

In brief Almond Flour Blueberry Muffins is a baking recipe cooked in the Tupperware Silicone mould. It takes 40 minutes in total and serves 6 pieces.

Total time: 40 min
Prep: 10 min
Cook: 20 min
Rest: 10 min

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Product usedTupperware Silicone mould

Tupperware Silicone mould recipes (102)See the product ↗

+ Tupperware Portioning scoop

Method

Heat the oven to 350 °F (180 °C).
Whisk the almond flour, baking soda and salt together in the Tupperware Ice Prism Bowl 2 l.
In the Ice Prism Bowl 500 ml, mix the egg, maple syrup, kefir, oil and vanilla until blended. Pour this into the dry ingredients and stir only until combined.
Fold in the blueberries, keeping a few back. Fill the Tupperware Silicone Muffin Mould with the large Tupperware Portioning Scoop and press the reserved blueberries on top.
Bake for about 20 minutes, until a toothpick inserted in the centre comes out clean. Leave to cool for 10 minutes before unmoulding.

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Questions about this recipe

How long does Almond Flour Blueberry Muffins take?

40 minutes in total: 10 minutes of preparation and 20 minutes of cooking. Add 10 minutes of resting time.

Which Tupperware product do I need?

This recipe is written for the Tupperware Silicone mould. See all 102 recipes for the Silicone mould on this site.

How many people does it serve?

The quantities are for 6 pieces. Use the − and + buttons above the ingredients to adjust them.

Any tip for success?

The muffins keep for 3 days in an airtight Tupperware container in the fridge; frozen blueberries work too, added straight from the freezer so they do not colour the batter.

Is it suitable for special diets?

Yes, this recipe is vegetarian · gluten-free.

Almond Flour Blueberry Muffins

Ingredients

Method

Questions about this recipe

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