John Myers
Blueberry and Raspberry Muffins
The perfect blueberry and raspberry muffins recipe with a picture and simple step-by-step instructions.
- 250 g Soy belt
- 100 g Almond flour de-oiled
- 40 g Grated almonds
- 50 ml Rapeseed oil
- 50 g Birch sugar
- 2 tbsp Wheat bran
- 1 tbsp Baking powder
- Salt, vanilla flavor
- 150 g Raspberries, blueberries mixed fresh
- Whisk the ingredients except for the fruit in a bowl, season with salt and vanilla flavor to taste, then fold in the washed fruit. Pour into the muffin sleeves (in the muffin tin). I always use a scoop that I bought in the USA – so that the amount is the same everywhere.
- Bake in a preheated oven (200 degrees top / bottom heat) for about 35 minutes – cover with foil if necessary so that they don’t get too dark on the surface. Let them cool down a bit before enjoying – they are very fluffy and not dry at all! Also vegan, low carb, gluten-free, ……
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