Blueberry Currant Muffins

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For the last ten years, I have slowly (okay, not so slowly) become an avid gardener, preserver, and aspiring homesteader. I often joke the Mr. that I can’t wait for him to ‘make all the monies’ so I can stay home and grow and create good food. One of most favorite parts of gardening is the harvesting of the berries, which we grow by the pounds. It’s mediative for me. But with all those berries, must come preservation and I dig a good muffin! As the red currants and blueberries came in, I knew I had to combine them to get that beautiful pop of color. And so, I proudly present blueberry currant muffins. 

I generally like to keep things healthy around here, but have been straying from that a bit. It’s about balance, right? So I went back to my roots and did a little healthier take on a muffin, using maple syrup (If you’ve never made your own, I can’t recommend it enough. Check out my post on our adventure here!)

I hope you enjoy the bursts of flavor in these muffins as much as we did! Let’s get baking!

Your Ingredients

  • ½ cup almond milk 
  • 1 egg
  • ⅓ cup maple syrup 
  • ¼ teaspoon almond extract
  • 2 cups flour (I do high quality whole wheat from Sunrise Flour Mill
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons coconut oil, melted 
  • ¾ cup fresh blueberries 
  • ¼ cup red currants 
  • ¼ cup sliced almonds 

Your Steps to Blueberry Currant Muffins

Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract. Add flour, baking soda, and salt, mixing until just combined.

Gently fold in coconut oil, blueberries, and currants. Place in a well greased muffin tin, filling about ¾ of the way.

Top with sliced almonds. Bake for 18-22 minutes, until baked through. 

Blueberry Currant Muffins

Beautiful pops of color and flavor are abundant in these blueberry currant muffins perfect for breakfast, snacks, and anywhere in between!
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ½ cup almond milk
  • 1 egg
  • cup maple syrup
  • ¼ teaspoon almond extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons coconut oil melted
  • ¾ cup fresh blueberries
  • ¼ cup red currants
  • ¼ cup sliced almonds

Instructions
 

  • Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract.
  • Add flour, baking soda, and salt, mixing until just combined.
  • Gently fold in coconut oil, blueberries, and currants.
  • Place in a well greased muffin tin, filling about ¾ of the way. Top with sliced almonds.
  • Bake for 18-22 minutes, until baked through.
Keyword blueberries, Breakfast, currant muffins, maple syrup, muffins
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