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These little muffins are super tasty! I love them, they are very soft and the sweetness of the pistachio goes perfectly with the acidity of the blueberries. Use frozen blueberries by baking the muffins a little longer and you can enjoy them all year round 🙂
⬆️🇫🇷
These muffins are super tasty! I love them because they are really moist and the sweet softness of the pistachio pairs perfectly with the blueberries. Use frozen blueberries if you want to try them all year round 🙂
Print the recipe
Blueberry and pistachio muffins
These super moist muffins will be perfect for all occasions!!
| Preparation time | 15 minutes |
| Cooking time | 20 minutes |
Instructions
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Preheat the oven to 180°C (350°F),
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Line a 12 muffin mold with cupcake liners,
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In a large bowl combine all the dry ingredients: flour, spelled flour, oat flakes, brown sugar, yeast, bicarbonate of soda,
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In another bowl, whisk together the eggs, yogurt, oil, lemon zest and juice,
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Combine the dry ingredients with the wet ones,
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Slowly incorporate the blueberries into the mixture,
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Transfer the batter evenly to all the cupcake liners,
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Sprinkle all the muffins with chopped pistachio,
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Bake for 20-25 minutes or until a toothpick comes out clean,
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Before serving, spread a little pistachio cream on top of each muffin.
Notes
- You can store muffins for up to 3-4 days in an airtight container.
- You can also freeze the mufins.
