Blueberry Almond Muffins


Blueberry Almond Muffins

  • Servings: 2
  • Difficulty: Easy
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Blueberry almond muffins


  • 100g ground almonds
  • 2T butter or coconut oil
  • 1T honey
  • Pinch salt
  • 1 egg
  • ½t baking powder
  • ¼c fresh blueberries

To serve:

  • Greek yoghurt; or
  • Mascarpone; or
  • Whipped cream


Preheat the oven to 180°C. If you’re using metal muffin pans, either butter them or place a cupcake case in each slot. Otherwise use silicon cases or a silicon pan, and if you have heart-shaped pans, even better.

If you’re using whole almonds, place them in a grinder and whizz until they’re fairly fine (I actually like mine with a few coarser bits in).

Place the butter, honey and salt in a bowl, and beat until the mix is fluffy and pale yellow. Then add the egg and 1T of the ground almonds to help stop the mixture from separating, and beat until smooth (although don’t expect it to be completely smooth).

Now add the remaining ground almonds and the baking powder and beat again. If the mixture seems a bit dry, you may want to add a touch of yoghurt or milk (it’s unlikely but does depend on the size of your egg).

Spoon the mixture into muffin pans and drop a few blueberries in each one.

Bake for 15 – 20 mins, or until the muffins are just browned and fairly firm to the touch.  Leave them in the pan for a few minutes, then remove to a wire rack for a few more minutes – be gentle as they tend to be slightly fragile.

Serve warm or cold with a few more blueberries and some Greek yoghurt, mascarpone or whipped cream.


© Alexandra Lawrence and Inspired Nourishment, 2015



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