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!
If you ask me what my favourite flavour of muffin is, I would say blueberry. I also love ground almond in anything, so how could I say no to making these almond and blueberry muffins? They are very moist inside with a slightly crisp crunchy surface on the top, almost like the top of a brownie.
What I also love about muffins is how easy they are to make. All you need to do is whisk up the wet ingredients and then fold in the dry ones. So simple and they are quick to bake too. These muffins only take 25 minutes to bake which is so much quicker than baking a whole cake!
Ingredient notes for blueberry almond muffins
To make these blueberry almond muffins you'll need:
- Eggs - I usually use large eggs but you can get away with using medium ones too.
- Olive oil - I just use a light olive oil for these and you could replace it with vegetable oil.
- Caster sugar
- Ground almonds
- Self-raising flour - If you don't have self raising then use plain flour plus half a teaspoon of baking powder.
- Blueberries - I normally use fresh blueberries but frozen ones also work.
How to make blueberry almond muffins
Do check out the recipe card further down the post. I ahve to say, these blueberry muffins are super simple to make. Just whisk up the wet ingredients and then fold the dry ingredients into the wet ones.
Can you adapt the recipe?
When I first made these muffins I added more blueberries but I found it to be a bit too much! I have halved the amount as I found that some of the muffins just had too many in which was making them a bit too fruity! However, feel free to add a few more if you want.
You can also use a different fruit instead of blueberries. Raspberries or cherries are also delicious in these fruity almond muffins.
How do you stop the Blueberries from Sinking?
The blueberries in these muffins have a habit of sinking to the bottom of the muffin cases. I don't mind that at all but if you do there's a really easy way to stop the blueberries from sinking. Just stir a tablespoon of flour into them before adding them to the muffin batter.
How Sweet are these Almond Blueberry Muffins?
When I first made these muffins they were very sweet with 250g of sugar in. I said that if you didn't have a sweet tooth, maybe they wouldn't be for you. I've recently updated the recipe and now only use 200g of sugar. They are still definitely sweet enough.
How to Store these Almond Muffins
I store these muffins in an airtight container at room temperature and they keep well for three days. If you want to keep them for longer then freeze some of them after they have cooled. They'll keep in the freezer for up to 3 months. Just defrost at room temperature.
When to eat these blueberry almond muffins
I love to eat these as a dessert or snack. They are delicious when warm from the oven with a little ice cream. However, there's nothing to stop you eating them for breakfast if you like muffins for breakfast!
The Inspiration for these Almond Muffins
I found the recipe for the blueberry almond muffins on Jane's Adventures in Dinner, when I used to take part in the Secret Recipe Club. This blog seems to have disappeared now but it was full of gorgeous inspirational recipes.
Almond Blueberry Muffins
- 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
- 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.
More Muffin Recipes
I love making homemade muffins for my family. Do check out some of the recipes below!
Keep in touch
Do let me know if you make these blueberry almond muffins. I love to get feedback from readers.