Place the dry ingredients in a stand mixer with a beater attachment and combine on low speed.

Add the butter, milk, and vanilla. Mix thoroughly.

Incorporate blueberries, mixing just enough to distribute them evenly.

Bake in greased muffin pans at 350°F for 20 minutes or until golden brown.

VARIATIONS

Replace the almond flour with hazelnut flour. Swap the butter substitute with applesauce. If using frozen blueberries, pat them dry and then dust with your choice of flour to keep the muffins from turning blue.

SERVING SUGGESTIONS

Need something quick to go? Try some muffins, raw nuts, and fresh fruit for a nourishing and quick meal.

PLANNING AHEAD

These muffins freeze well, so consider making a double batch and storing some in the freezer for up to one month. To reheat, place them in a covered casserole dish or wrap each muffin in foil. Warm in a 300°F  oven for 15–20 minutes; they’ll taste almost as fresh as when first baked.