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Carrie's Experimental Kitchen


12
2
What's This?
Serving size 16

I'm not home as much lately with all of the running around I'm doing getting ready for the kitchen reno, vacation and school/sports activities, but I continue to buy food like I am. For example, I bought so much fruit last week that we could never possibly eat it all. In fact, I still have a half of watermelon I have to cut up! Anyway, I had purchased 2 large containers of fresh blueberries and the second one wasn't going to make it much longer. So I decided to make these muffins for the kids to take for breakfast. They both aren't fond of a big breakfast, so these little muffins were perfect and had a great flavor. I just love the combination of lemons and blueberries, don't you?

Ingredients

1 cup almond meal/flour (I used Trader Joe's brand)1 cup bread flour (I used King Arthur)1 tsp baking soda½ tsp salt1 cup brown sugar½ cup canola oil1 egg2 cup blueberry (I used fresh but you can use frozen)1 lemon, zest and juice½ cup water

Directions

  1. In a bowl, mix together both flours, baking soda and salt. Set aside. In another larger bowl, mix together the sugar, oil, egg, lemon zest and juice and water until it's smooth.
  2. Add in the flour mixture and mix well, then fold in the blueberries. Pour batter into lined or sprayed (with cooking spray) muffin/cupcake pans and bake at 350 degrees for 15-20 minutes (until top springs back when touched). 

 

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Tags: Breakfast, Brunch, Blueberry, Nut

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