Blueberry and Almond Muffins Recipe

A vegan friendly breakfast or afternoon treat made with almond flour and golden syrup. It will hard to find someone who doesn't fancy one of these tasty muffins with an afternoon cuppa.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 17

Total Time 27

Course Dessert

Cuisine American

Keyword blueberry and almond muffins

Diet Dairy Free, Vegan, Vegetarian

Ingredients

200 g blueberries
150 g organic almond flour
150 g organic white cake flour
1 tsp organic baking powder
1 tsp bicarb
1/2 natural fine sea salt
1 tsp organic vanilla powder
150 g plant-based yoghurt
100 ml organic extra virgin olive oil
6 tbsp golden syrup
50 g organic flaked almonds

Instructions

In a large mixing bowl, add the vanilla extract, yoghurt, vegetable oil and golden syrup and whisk well.
Next, sift the ground almonds, flour, baking powder, bicarb and salt.
Add to the mixing bowl and gently fold in.
Now add the blueberries and continue to fold the mixture.
Spoon the mixture into 12 muffin cases and bake at 200c.
After 5 minutes, remove the muffins and sprinkle with the flaked almonds.
Return to the oven and bake for a further 12 minutes or until completely cooked through.
Allow to cool and serve.

Blueberry and Almond Muffins Recipe

Ingredients 1x2x3x

Instructions

Ingredients