Blueberry Almond Muffins

Prep Time
10 min
Cook Time
15 min
Servings
12 muffins
Blueberry Almond Muffins

Why have a bowl of sugar and milk in the morning when you can have a motherfuckin muffin? In less than an hour you can have these antioxidant packed breakfast boys in your gut. MAKE A BREAKFAST WORTH WAKING UP FOR.

Ingredients
1 ¼ cup all purpose flour
1 cup almond flour or more all purpose
¼ cup ground flaxseed
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 ¼ cup plain or vanilla nondairy milk
¼ cup maple syrup
¼ cup brown sugar
⅓ cup olive oil
1 teaspoon almond extract
1 cup blueberries (fresh or still frozen is fine)
¼ cup slivered almonds
Directions

Warm up your oven 400 degrees and line a 12 cup muffin tin.

In a large bowl mix up the flours, flaxseed, baking soda, baking powder, spices and salt until you don’t see any clumps. In a medium bowl throw together the milk, maple syrup, brown sugar, olive oil and almond extract and whisk that shit until it's all combined. Pour the wet bowl into the dry and stir until it's just combined then fold in the blueberries and almonds. Stir until there aren’t any big dry spots but don’t go fucking crazy and over mix otherwise the muffins will be tough and you’ll have wasted your damn time. See? Not that fucking hard.

Spoon the batter evenly into the muffin tin and top each with some extra slivered almonds and brown sugar if you wanna impress someone or if you love yourself. Bake for 15-20 minutes or until the edges are just starting to look golden and a toothpick stuck into one comes out clean. Let those motherfuckers cool in the pan for 5 minutes and then let them chill on a cooling rack for another 15 minutes until diving in.

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