Blueberry & Almond Muffins
Member recipe

Blueberry & Almond Muffins

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(3 ratings)

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Serves 1 - 12 Muffins

A delicious, extremely easy and healthy recipe perfect for adults and kids alike!

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  • 100g ground almonds
  • 100g caster sugar
  • 2 eggs
  • 100g self-raising flour
  • 1 tbsp milk
  • 100g butter
  • 3 drops vanilla essence
  • 3 small handfuls of blueberries


    1. Preheat oven to 180c/fan.
    2. To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
    3. Next, in a large separate bowl cream the butter until soft and creamy.
    4. Then scrape the almond paste into the butter and mix thoroughly.
    5. Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
    6. Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
    7. Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
    8. Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.

Comments, questions and tips

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8th Mar, 2016
I used wholewheat flour and an extra egg (because they were small), so didn't need the milk. These were the most awesome breakfast treat for my children! They seem to work pretty well as bribes too...
7th Feb, 2016
I used 80g of sugar and 80g of butter as I'm watching my silhouette ;) and there absolutely perfect - really delicious :)
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