Flourless Almond-Blueberry Muffins
Flourless Almond-Blueberry Muffins is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Line a standard 12-cup muffin pan with paper liners.
Whisk almond meal and cinnamon in a medium bowl; set aside.
Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes.
Add almond meal mixture and applesauce and stir just to combine.
Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes.
Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine.
Gently fold in blueberries.
Divide batter among muffin cups and top with almonds and demerara sugar.
Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes.
Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
Muffins can be made 3 days ahead.
Store in an airtight container at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.