Prep time: 10 minutes
Cook time: 25 minutes
Yields: 12 muffins
Course: Dessert/ breakfast
Ingredients
- ½ cup unsalted butter (room temperature)
- 1 cup GOOD GOOD Sweet Like Sugar
- 3 large eggs (room temperature)
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 3/4 cup GOOD GOOD Blueberry Jam
- ¼ cup fresh blueberries
Instructions
- Pre-heat the oven to 350 degrees F. Line a 12 standard size muffin pan with muffin liner.
- In a large bowl, using hand mixer, beat the unsalted butter and GOOD GOOD Sweet Like Sugar until creamy and fluffy.
- Add eggs one at a time and mix until combined followed by almond milk and vanilla extract.
- Further add almond flour, baking powder, and salt. Mix until well combined but do not overmix.
- Scoop the batter to the muffin pan until half filled. Place a tablespoon of GOOD GOOD Blueberry Jam in each muffin well, later cover the jam with remaining batter until 3/4 of muffin liner.
- Top each muffin batter with 2-3 fresh blueberries. Bake in a preheated oven for 20-25 minutes until it turns golden brown and when a toothpick inserted comes out clean, there would be some GOOD GOOD Blueberry Jam but that’s okay.
- Let it cool for 10 minutes and serve the muffins with milk or as it is for breakfast or snacks. Serve the muffins for about 2 – 3 days in an airtight container/ zip lock bag. Freeze for up to 3 months.