Everyone needs a go to muffin mix recipe, and this is mine! This muffin base is literally my everything, from savory to sweet muffins I can mix in any toppings and the muffins always turn out perfect! Since blueberries have been in season lately, I have been experimenting with blueberry muffins that don’t sink to the bottom.
There is nothing I hate more than muffins that only have the yummy goodness at the bottom, I want a taste of everything in EVERY.SINGLE.BITE!
These little guys are perfect to be made ahead of time and then frozen, two months is the longest I would keep them in the freezer as they will get mushy if left too long.
1 cup of almond flour
1 cup of whole wheat flour ( can be subbed for regular flour OR almond flour !) 1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla
1/4 cup honey OR lakanto monkfruit or swerve
1/2 cup almond milk
1. Add all your dry ingredients together and quickly whisk
2. Make a well in the middle and add the liquid ingredients and mix until combined
3. At this point add your add ins and then let rest for 10-12 minutes on your counter
4. Preheat your oven to 350 and when ready bake for 20-22 minutes( clean toothpick test!)