Flourless Almond-Blueberry Muffins

Ingredients

• •2½ cups almond meal
• •1 teaspoon ground cinnamon
• •5 whole large eggs
• •⅓ cup granulated sugar
• •1 teaspoon vanilla extract
• •½ cup unsweetened applesauce
• •½ teaspoon kosher salt
• •1⅓ cups blueberries
• •¼ cup sliced almonds
• •2 tablespoons demerara sugar

Cooking Instructions

1. 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.

   5 min

2. 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.

   5 min

3. 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.

   8 min

4. 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.

   40 min

5. 5.

   Muffins can be made 3 days ahead. Store in an airtight container at room temperature.