Blueberry muffins

These tasty treats are made with almond flour for a protein-rich base, while juicy blueberries are rich in disease-fighting antioxidants.
  • Prep time:
    10 minutes
  • Cooking time:
    20 minutes
  • Serves:


Preheat the oven to 175°C.

Prep a muffin tray with paper cases.

Combine the almond flour, bicarbonate of soda and sea salt in a small bowl.

In a separate bowl, blend the eggs, honey, vanilla, lemon zest and coconut oil.

Pour the liquid ingredients into the dry ingredients and blend with an electric whisk until well-combined.

Add the blueberries and gently fold into the batter.

Fill each muffin case with batter until half full and sprinkle the tops with sliced almonds.

Bake for 20 minutes, or until a toothpick comes out clean.


230g almond flour

1/2 teaspoon bicarbonate of soda

Pinch of sea salt

3 eggs

5 tablespoons honey

2 teaspoons vanilla extract

2 teaspoons lemon zest

5 tablespoons coconut oil, melted

150g blueberries

30g sliced almonds

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