Blueberry muffins

Jun 23, 2020 | Recipes, Snacks and Sweet things

These gluten free muffins are easy to make and perfect for lunch boxes – an awesome alternative to sugary snacks and perfect for sharing.

Blueberry and banana muffins
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 medium size muffins


  • 150 g ground almond
  • 1 teaspoon baking powder
  • 3 eggs
  • 10 mls water
  • 2 tablespoons olive oil
  • 2 tablespoons honey (optional)
  • 150 g blueberries



  • Preheat oven to 170˚C  and line a muffin tray with lightly oiled muffin cases  
  • Place the ground almond and baking powder in a bowl and mix
  • Add the eggs, water, oil and honey (optional) and whisk until you have a well combined, light and almost pourable mixture
  • Add most of the blueberries and fold in gently
  • Spoon the mixture into the muffin cases and place 2 or 3 of the left over berries on top of each muffin
  • Bake in the oven for 25-30mins or until muffins are golden brown on top
  • Place on a cooling rack until you cannot resist them anymore ?

Top Tips

  • Replace the blueberries with raspberries, grated apple, bananas or boysenberries or use a combination
  • These muffins freeze really well so you can make masses at one time
  • You can easily turn these muffins into savoury ones by omitting the fruit and honey and adding your favourite herbs and spices – fresh rosemary (finely chopped), black pepper and turmeric work really well

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Oh my… so gorgeous, so moorish and super nutritious too… a winner all round.