These blondies are light, fluffy and absolutely delicious! It’s a great make-ahead breakfast option for entertaining or your next meal prep. Serve them with a side of fresh fruit and yoghurt and they’re sure to be a hit.
Makes: 9 pieces
Ready in: 40mins
Ingredients
2 eggs
1/4 cup milk (I used oat)
1/4 cup maple syrup
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp pure vanilla extract
1 3/4 cups almond meal
1 punnet blueberries
Method
Step 1. Preheat oven to 180 and line a 20 x 20cm baking tray. Set aside
Step 2. In a large bowl, add eggs, milk, maple syrup, baking powder, soda, salt, and vanilla extract, mix until smooth. Add 1 1/2 cups almond meal, reserving 1/4 cup. Mix well with spatula
Step 3. In a separate bowl, add blueberries and sprinkle with the remaining 1/4 cup almond meal. If blueberries are fresh, make sure to rinse and drain well. Stir gently to coat blueberries in the almond meal
Step 4. Add coated blueberries to the batter and gently stir them in. Transfer to the prepared baking tray and level gently with a spatula. Bake for 25 mins or until it starts to turn golden brown
Step 5. Remove from the oven and allow to cool before slicing.
Serve warm or cold with plain yogurt and a bit of maple syrup glaze and additional fresh blueberries
Storage: Refrigerate in a container for up to 3 days. Freeze for up to 3 months. To defrost, place on a counter for a few hours.
Notes:
Batter will be thick
Coating the berries in almond meal before adding to batter prevents them from sinking to the bottom.
Add extra maple syrup to the batter if your berries are sour.
Frozen blueberries work just as well as fresh
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