Healthy Blueberry Almond Muffins made with White Lily all-purpose baking flour! The perfect blend of almond flour, coconut sugar and big, juicy blueberries bursting with flavor! You have to try these!
As Mother’s Day approaches, I feel a tremendous amount of love and gratitude for my mother. She continues to amaze me with her love, strength and selflessness for us, her grandchildren and my father.
My mom is a rockstar. For real. She has taught me how to be a better person, how to love unconditionally and what hard work really means and looks like. She has worked her tail off from the day we (and my brother and sister) were born and she’s still going. Even though my mother is retired, she works at home, she faithfully attends prayer meetings to pray for us all the time and I just know that even though we all live in different places, my mother thinks and prays for us all the time. We are always on her mind and in her heart.
There’s a lot going on right now in my family, my extended family, and I know that things weigh heavy on my mother and father. Even though we are all adults, with our own families now, the worrying and love doesn’t stop.
As some of my friends get ready to enter motherhood, I feel so happy for them for the change that is about to happen. The amount of love that you will feel for your baby surpasses any amount of love that you currently know, well maybe not more than this love, but you know what I mean. And for those who struggle with fertility and having a family, my heart breaks for you but hope is still there! Hope!
I’ve been thinking a lot about life. Our lives, how we live, what we deem important. What we strive for. What does everything really mean? All I know is that nothing is more important to me than my family. Their health, their well being, their love.
My mother will be here with us next week and I am going to be making these muffins again for her. These blueberry almond muffins are perfect for my mother; not too sweet, moist and flavorful. And bursting with big, juicy blueberries.
I added fresh blueberries into the batter and placed a few on top right before baking. I also hit these muffins under the broiler for just 2 minutes to get them nicely browned on top. This is totally not necessary and I only did this for the photos.
Just look at these blueberry almond muffins!
And if you’re a regular reader here, you know what flour I used. That goes without saying. I used my go-to all purpose baking flour from White Lily Flour, this is the brand I use when baking. I love the quality, taste and texture of this flour. And I’ve said this before but it’s great for cakes, cookies, pie crusts, pancakes, brownies, muffins, scones, and pizza dough! You can basically use it for almost everything!
I think their Wheat and Almond flour would also be absolutely delicious in these muffins!
Whether you are seeing and spending time with your mother this Mother’s Day, or just hanging out with friends and family, I hope you give these Blueberry Almond Muffins a try! Wishing everyone a fabulous weekend!
Healthy Blueberry Almond Muffins
- 1 stick unsalted butter room temperature
- 1/2 cup plus 1 tablespoon coconut sugar
- 2 large eggs at room temperature
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- ¾ cup almond flour (aka ground almond meal)
- 1/4 teaspoon salt
- ½ cup sour cream at room temperature
- 1/2 cup fresh blueberries + more for topping
- Preheat your oven to 350 degrees and spray your muffin pan with baking spray.
- Using your stand mixer fitted with the paddle attachment, beat the butter and sugar together for about 2 to 3 minutes. Add in the eggs, one at a time, mixing well after each addition. In a separate, large mixing bowl, combine the flour, baking powder, almond flour and salt. Add the dry ingredients into the wet mixture and mix together on a low setting. Once everything has been incorporated, turn the mixer up to a higher setting and mix well for just a minute or two.
- Add in the sour cream and beat until smooth and thoroughly combined into the batter. Turn the mixer off and, by hand, and in the 1/2 cup of blueberries and gently mix using a rubber spatula. Pour the batter into each well in the muffin pan (I filled my muffin cups more than 3/4th's of the way full to get bigger, bakery style muffins; you may have enough batter for one more muffin) and sprinkle on a few extra blueberries on top of each muffin.
- Bake for about 25 minutes, or until a tester inserted comes out clean. Remove from the oven and let the cool for a few minutes before serving. Enjoy!
Adapted from my Blackberry Almond cake recipe.
Disclosure: This is a paid, sponsored post in partnership with White Lily Flour. All opinions expressed here are 100% my own.