Description
A hearty muffin loaded with blueberries and two kinds of nuts! Perfect for breakfast or for snacks!
Ingredients
Scale
- 2 eggs
- 1 C milk or whey
- 1/2 C maple syrup
- 8 Tbsp butter, melted and cooled
- 1 Tbsp vanilla
- 1/2 C almond butter
- 3 C flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2 C blueberries, thawed (if using frozen), rinsed & drained
- 1 C chopped pecans
- cinnamon sugar topping (optional)
Instructions
- Preheat oven to 400°.
- Whisk together the wet ingredients, (eggs through almond butter), in a small mixing bowl. Combine the dry ingredients, (flour through salt), in another mixing bowl. Pour the wet mixture into the dry ingredients and stir with a wooden spoon just until the ingredients are combined and few streaks of flour remain.
- Add the blueberries and pecans into the muffin dough and stir until evenly incorporated.
- Pour the batter into the cups of a greased muffin pan. The batter will fill cups to the top. Sprinkle tops of the muffins with cinnamon sugar (2 tsp sugar, 1 tsp cinnamon).
- Bake in preheated oven for 18-20 minutes, until muffins are cooked through.
Notes
{The recipe calls for almond butter, but I have also used peanut butter. The almond butter has a more subtle taste in the muffins than the peanut butter, but both work well.}