Berry Almond Breakfast Muffins
These delicious and moist Berry Almond Breakfast Muffins are packed with fresh berries and almond flavor, perfect for a nutritious start to your day.
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Ingredients
Yields 12 muffins
- (2) large eggs
- (1/2 cups) granulated sugar
- (1/4 cups) vegetable oil
- (1/2 cups) milk
- (1 tsp) vanilla extract
- (2 cups) all-purpose flour
- (1 tbsp) baking powder
- (1/2 tsp) salt
- (1 packet / 0.25 oz) active dry yeast
- (1 cup) mixed berries (fresh or frozen)
- (1/2 cups) sliced almonds
- (1/4 cups) almond flour
Instructions
- 1
Preheat the oven to 375°F (190 °C) and line a muffin tin with paper liners.
- 2
In a large mixing bowl, whisk together the (2) large eggs and (1/2 cup) granulated sugar until well combined.
- 3
Add the (1/4 cup) vegetable oil, (1/2 cup) milk, and (1 tsp) vanilla extract to the egg mixture and whisk until smooth.
- 4
In another bowl, combine (2 cups) all-purpose flour, (1 packet / 0.25 oz) baking powder, (1 packet / 0.25 oz) salt, and (1 packet / 0.25 oz) active dry yeast.
- 5
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- 6
Gently fold in (1 cup) mixed berries and (1/2 cup) sliced almonds into the batter.
- 7
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- 8
Sprinkle (1/4 cup) almond flour on top of each muffin for a crunchy topping.
- 9
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- 10
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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