Authentic home cooking from Italy, with US measurements. 
Blueberry Muffins
Blueberry muffins are a classic pantry dessert. In our home, they are often on the breakfast table, and I enjoy preparing them in different versions by changing the flours or liquid ingredients used... this time I was inspired by the recipe from @rosso_rubinian, and thanks to her, I served my family a delicious and fragrant treat! 😋
Blueberry Muffins
Blueberry muffins are a classic pantry dessert. In our home, they are often on the breakfast table, and I enjoy preparing them in different versions by changing the flours or liquid ingredients used... this time I was inspired by the recipe from @rosso_rubinian, and thanks to her, I served my family a delicious and fragrant treat! 😋
Open in Cookpad AppSteps
- 1
Combine the dry ingredients (all-purpose flour, raw cane sugar, baking powder, salt, and grated lemon zest) in a bowl and mix with a whisk to distribute evenly.
- 2
Add the unsweetened plant-based yogurt, unsweetened plant-based milk, and extra virgin olive oil, stirring with a spatula just until the liquid ingredients are incorporated and no lumps remain.
- 3
Finally, add the blueberries, stirring to distribute them throughout the batter.
- 4
Pour the batter into a greased and floured muffin tin or, alternatively, use muffin liners, filling each cavity no more than 3/4 full. Sprinkle the tops of the muffins with almond granules.
- 5
COOKING METHOD 1:
Place in an air fryer and cook at 320°F for 30 minutes. - 6
COOKING METHOD 2:
Bake in a preheated oven at 350°F (static) for 30 minutes. - 7
Remove from the air fryer or oven and let cool completely before serving.
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