Blueberry muffins with almond crumble

Blueberry muffins with almond crumble: a moist recipe with almond flour, fresh blueberries, eggs, coconut oil and maple syrup – easy to bake and pleasantly nutty.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 350 kcal per serving
• Protein: 10 g
• Fat: 25 g
• Carbs: 30 g

Ingredients

• 200 g almond flour
• 150 g fresh blueberries
• 3 organic eggs
• 100 ml almond milk
• 2 tbsp coconut oil
• 2 tbsp maple syrup
• 1 tsp baking powder
• 1 tsp vanilla extract

Method

You’ll need: oven · muffin tin · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and line a muffin tin with paper cases.
2. Whisk the eggs with the almond milk, vanilla extract and maple syrup in a large bowl until frothy.
3. Stir in the almond flour, baking powder and coconut oil until you have a smooth batter.
4. Carefully fold the blueberries into the batter and divide it between the cases.
5. Bake the muffins at 180 °C for 18–20 min, until lightly golden brown and just cooked through in the middle.
6. Leave the muffins to cool on a wire rack and serve lukewarm or completely cooled.

Good to know

These muffins are soft, moist and pleasantly nutty. They go well with coffee, breakfast or a little break in the afternoon.

Swaps

Almond milk → tinned coconut milk, thinned with a little water (slightly creamier, usually higher in fat) | maple syrup → date paste (also provides fibre) | coconut oil → ghee (naturally contains hardly any lactose and gives a fuller flavour) | blueberries → raspberries (also bring fibre, with less natural sweetness)

Allergens

Contains egg and almonds; well suited to children in a small, soft portion, and fine during pregnancy as long as the eggs are fully baked.

Dairy-free recipes