Simple Maca Blueberry Muffins (KitchenAid Version)

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Ingredients:

1 ¾ cups all-purpose flour (plus 1 tablespoon for the blueberries)

¼ cup maca powder

¾ cup granulated sugar

1 ½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

½ cup (1 stick) butter, melted and slightly cooled

2 large eggs

½ cup milk (whole milk preferred)

1 tsp vanilla extract

1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour)

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Instructions:

1. Prep and Preheat: Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease the cups.

2. In a medium bowl, whisk together the flour (except the tablespoon), maca powder, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.

3. Using the paddle attachment on your KitchenAid mixer, add the melted butter, eggs, milk, and vanilla extract to the bowl. Mix on medium speed until smooth and well combined (about 1-2 minutes).

4. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined—avoid overmixing.

5. Remove the bowl from the mixer. Gently fold in the blueberries (tossed with 1 tablespoon flour*) using a spatula to avoid crushing them.

6. Divide the batter evenly among the muffin cups, filling each about ¾ full.

7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

*tossing the blueberries with flour helps to evenly distribute them and keep them from all sinking to the bottom of the batter