If you follow me on instagram stories you know that Blake and I are always cooking something. Whether its baked eggs or a slow cooker Sunday, we are always cooking… and eating. For us, it’s not just about cooking to eat and that’s it. We really cook to enjoy, to celebrate the everyday and to be in the moment. It doesn’t always have to be gourmet but we love to mix things up trying different recipes. When I recently got an email from KitchenAid® wanting to collaborate I literally screamed out loud to Blake out of excitement. We got our KitchenAid® Artisan® Stand Mixer after we got married and it has been one of my most prized kitchen possessions. We use it ALL the time so I know when it comes to KitchenAid®, they are all about amazing quality products. I was excited to get a chance to test drive a new product: the KitchenAid® Pro Line® Series Blender. We actually don’t own a large blender so this is going to be a great addition to our kitchen. We decided to share a series of 3 recipes to show the true range of the blender. I did some research and wanted to cook both new and old recipes. So today, I am excited to share a new recipe I tried out for muffins. I love a grab and go treat especially in the mornings when I don’t have time for breakfast or just need something light. Muffins are so easy to make and being able to blend all the ingredients in the KitchenAid® Pro Line® Series Blender is a dream. Also, it’s a powerhouse doing so with ease and so quickly. And it’s sexy. Can I say an appliance is sexy? Well, you know what I mean. I love it. I also love anything that limits the mess I make. I wanted to do a healthier take on muffins so I used almond flour as well as only using the natural sweetness of honey instead of sugar. These muffins turn out a little more scone like because of the almond flour but they are an amazing little breakfast or midday treats. I also love blueberries and they are a big star of this recipe. They turned out amazing and I hope you try them out and let me know what you think. Stay tuned for more recipes soon!
Guilt Free Blueberry Lemon Blender Muffins
makes 12 servings
1/2 cup plain greek yogurt
Juice of 1 lemon (or 3 tablespoons lemon juice)
1/2 cup honey
1 tsp. vanilla extract
3 cups almond flour
1 1/2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
1 cup blueberries (plus a few extra to add on top of muffins if needed)
- Preheat oven to 350 degrees
- Combine first 6 ingredients (including the vanilla extract) in your blender and blend for about 30 seconds or until combined. Add the rest of ingredients, except blueberries, and blend for about 1 minute.
- Fold in the blueberries to mixture.
- Spray muffin tray with cooking spray and divide the batter evenly into your muffin tray.
- Bake for 25 minutes or until a toothpick inserted into the middle comes out clean.
- Transfer muffins onto wire rack to cool.
This post is sponsored by KitchenAid®. Big thank you for supporting all eat/sleep/wear collabs.