Carrot and Blueberry Muffins

To make the carrot and blueberry muffins, start by peeling the carrots 1, then grate them with a large-holed grater 2 and transfer them to a sieve, pressing them with a spoon from time to time 3 to remove the excess liquid.

In the meantime, prepare the batter: pour the eggs into the bowl of a stand mixer 4, add the sugar 5, and turn on the machine (alternatively, use an electric mixer). Score a vanilla bean and, using a sharp knife, scrape out the seeds 6.

Transfer the seeds into the semi-whipped eggs 7. Finish whipping the eggs and, in the meantime, sift the flour 8 and baking powder 9 into another bowl.

Add the almond flour 10 to the sifted flour and mix everything thoroughly 11. When the eggs have become light and frothy, gradually incorporate the dry ingredients 12, keeping the mixer running until you get a smooth and consistent batter. If using an electric mixer, you can continue to work the mixture with the beaters while gradually adding the flour.

At this point, still with the beaters running, gradually add the vegetable oil in a thin stream 13. Once you have a smooth and creamy batter 14, add the drained carrots 15.

and incorporate them into the mixture 16. Also add the 90 grams of blueberries 17, gently mix, and transfer the mixture to a disposable piping bag: make the tip by cutting the end and fill the muffin cups placed in a 12-cup muffin tray 18; it is important not to exceed 3/4 of each cup, we used about 80 grams of batter per cup.

Once the batter is finished, place 3 blueberries on each muffin (you will need about 35 grams of blueberries in total) 19 and bake in a preheated static oven at 350°F for 25 minutes (you can try baking with a convection oven: as a general indication, usually lower the temperature by 20°F and reduce the baking time by 10 minutes, but you can adjust by trying to bake one to find the right balance for the others). Once out of the oven 20, let your carrot and blueberry muffins cool slightly before serving!