Image of Blueberry Almond Butter Muffins

Blueberry Almond Butter Muffins

What a way to start the day!

Servings: 12

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Course:

Breakfast Brunch Dessert Baking Party Food

Cuisine:

American

Keywords:

baking breakfast brunch Muffins blueberry Sweet muffin homemade Weekend Butter almond butter Almond Home Baking Home Morning

🧂 Ingredients

250 grams Self Raising Flour
90 grams Caster Sugar
0.5 tsp Baking Powder
200 grams Blueberries
60 ml Vegetable Oil
50 grams Almond Butter
180 ml Almond Milk
1 tsp Vanilla Extract
Flaked Almonds

to sprinkle on top

Instructions

1 Prep & Dry Ingredients

Preheat the oven to 190°C Conventional or 170°C Fan

Line your muffin tray with 12 muffin cases.

Place the Flour, Sugar and Baking Powder in a large bowl and mix to combine
fully.

Toss the Blueberries into the flour mixture and make sure they are coated in
flour. (This may or may not help prevent the blueberries sinking but if theres a
chance it works we do it this way)
2 Wet Ingredients & Mix

In a separate bowl place the Oil, Almond Butter, Almond Milk and Vanilla Extract
and whisk together. (Take some time doing this as the next mix must be quick.)

Add this wet mix to the Flour and Blueberry mix and stir with a wooden spoon or
spatula until the flour is just incorporated.

It is important that the mix is not smooth you want it to be shaggy and lumpy –
in fact some small streaks of flour are preferable to overmixing.
3 Into the Cases and Bake

Place the mixture into your waiting muffin cases and sprinkle flaked almonds on
top.

Bake for 20 minutes or until they are golden brown and a toothpick comes out
clean when poked into the centre.

Allow to cool on a wire rack and enjoy!