Almond Blueberry Muffins

These almond blueberry muffins are just perfect for an afternoon snack! Deliciously moist and fruity as well as easy to make. There's no reason not to make your own blueberry muffins now!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 25

Servings

Calories 179kcal

Author Corina Blum

Ingredients

4 eggs
80 ml olive oil
200 g caster sugar
135 g ground almonds
85 g self-raising flour
100 g blueberries fresh or frozen

Metric - US Customary

Instructions

Put the eggs, oil and sugar in a mixing bowl and whisk until the contents turn pale.
Fold in the ground almonds and flour gently until just combined. Then fold in the blueberries
Spoon into the muffin cases. Bake in the oven at 180°C for 25 minutes.
Cool on a wire rack.

Notes

Nutritional information is approximate and a guideline only.

This recipe has been updated in February 2020.

The sugar has been reduced from 250g to 200g.

The blueberries have been reduced from 200g to 100g.

Nutrition

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