Whole wheat blueberry and almond muffins

Whole wheat blueberry and almond muffins

Afternoon of tea and coffee, afternoon to make these healthy whole wheat blueberry and almond muffins that are exquisite.

By using erythritol, we get that it does not have so many calories and by using whole wheat flour we provide more fiber and vitamins and minerals that refined flours do not provide. In addition, almond flour provides us with a lot of vitamin C, in case you didn't know, as well as healthy fats.

Ingredients for 6 units:

• 75 gr of blueberries
• 50 ml evaporated milk
• 30 gr of whole wheat flour
• 30 gr almond flour
• 1 egg
•  75 gr of erythritol or 50 gr of panela
• 40 ml sunflower oil
• 3 drops of vanilla essence
• 1 heaping teaspoon of yeast
• Lemon peel zest
• *You may have some dough left over, fill another small mold and use it to bake.

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Recipe elaboration step by step:

1. Preheat the oven to 180ºC.
2. In a bowl, beat the egg, vanilla, oil and evaporated milk.
3. Add the erythritol or panela and some grated lemon peel and beat again.
4. Add the rest of the dry ingredients: oat flour, almond flour, baking powder and beat again.
5. Finally add the cranberries and stir without breaking them.
6. Put some muffin tins in the mold. As they are made of silicone, they unmold very well, in case you don't have molds, although it is recommended to grease a little the holes of the mold.
7. Fill the molds or holes, without going all the way to the top, about three quarters, and bake for 12 minutes. You can also use the airfryer, at 170ºc for about 10/12 minutes.

*SUGGESTION: accompanies these whole wheat blueberry and almond muffins some seasonal strawberries and with a little Greek yogurt or creme fraiche.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum