No one will miss the flour in these pillowy-soft breakfast muffins, which are naturally gluten-free and kosher for Passover.
Recipe information
Total Time
45 minutes
Yield
Makes 12 muffins
Ingredients
Preparation
Step 1
Preheat 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.
Step 2
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.
Step 3
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.
Step 4
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.
Do ahead: Muffins can be made 3 days ahead. Store in an airtight container at room temperature.
Editor’s note: Head this way for more of our best almond flour recipes →
Recipe notes
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