Ingredients
1 cup of almond flour
1 ½ teaspoon of baking powder
1 teaspoon of vanilla extract
3 eggs
2/3 cup of almond milk
85g of butter, melted
2 tbsp ZuZanna’s Blueberries Jam
Directions
1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, whisk together the almond flour and baking powder until well combined.
3. Add the vanilla extract, eggs, and almond milk. Mix until the batter is smooth.
4. Pour in the melted butter, stir to incorporate, then fold in the blueberry jam until evenly distributed.
5. Divide the mixture evenly between 12 muffin cases in a lined muffin tray.
6. Bake for 20 minutes, or until the tops are golden, puffed, and spring back when lightly touched.
7. Let the muffins cool in the tin—they will settle slightly as they cool.
8. Serve and enjoy as-is or with your favourite toppings.
