Monday, 21 June 2021

Blueberry and Almond Muffins

These muffins are stuffed with blueberries and almond butter and are a total crowd-pleaser!

When I discovered Pip and Nuts Blueberry Muffin Almond butter, I knew I had to make ACTUAL muffins and they did not disappoint, nor did they last long in my house! I wanted to make these for a grab and go breakfast option, because eating cake (muffins tin this case) for breakfast is the best option ever. Back to the almond butter though, it really does have a blueberry muffin sweetness to it, you can smell it before you taste it and it reminds of those big fluffy muffins you see in Costcos, proper American muffins you know the ones. I don't know how I didn't just eat the whole lot of almond butter, it's basically breakfast in a jar right? These muffins are so easy to make and are so gooey and moist they really won't last very long, so make sure to hide them ;).

If you love blueberries and almonds.....

Check out these recipes for more inspiration!


Prep: 5 minutes
Cook: 25 minutes
Serves: 12

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a vegan lifestyle.


100g Plain flour
90g Oat flour
100g Coconut sugar or light brown sugar
2 tsp Baking powder
1 tsp Salt
65g Applesauce
190ml Soya milk +1 tbsp Apple cider vinegar
200g Blueberries 
Flaked almonds 


✿Preheat the oven to 180℃ and line a muffin tray with cases.
In a jug mix together the soya milk and ACV and leave for 5 minutes to create a 'buttermilk'. 
In a large bowl, combine both flours, sugar, baking powder and salt and mix together. 
In a separate bowl, combine the applesauce with the almond butter and mix together well.
Then add this to the flour mix along with the soya milk and combine everything together. 
Spoon a teaspoon of batter into each cupcake case. Then fold the blueberries through the remaining muffin batter in the large bowl. 
Fill the the cupcake cases with about 2 tbsp of batter in each until all used up and then sprinkle the flaked almonds on top of each one.
Bake for 20-25 minutes until a knife inserted comes out clean.
Best kept in an airtight container at room temperature for up to 5 days. Enjoy!


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