Brimming with bursts of plump blueberries throughout, these almond flour muffins have a soft, springy crumb and gorgeously crunchy sugar crust.
You'll love the subtle sweetness infused with lemon zest and vanilla bean. Naturally gluten-free, a few ingredient swaps can easily make the recipe dairy-free, too.

To make these blueberry muffins, you only need one large mixing bowl and about ten minutes up your sleeve. Life indeed is sweet when baking is this easy!





Recipe notes and variations:

• As the warmer season approaches, you should be able to get your hands on fresh berries for this recipe; however, frozen will work just as well (just don't thaw them first or you'll have purple muffins!). Feel free to use a different berry, too! Raspberries, blackberries, strawberries or even cherries - they are all equally as delicious!
  
  
• These blueberry muffins freeze really well. Store them in an airtight container and take them out as needed for quick snacks or an easy breakfast on the go. Fabulous for unexpected guests, too.
  
  
• To make this recipe dairy-free, use plant-based milk and coconut oil or a neutral olive oil instead of melted butter.

• Add 1 cup of chocolate chips to the batter for bursts of chocolate. Consider whether dark, milk, or white chocolate is best paired with your chosen fruit. We love white chocolate with blueberries!
  
  
• Use 1/3 cup honey or pure maple syrup instead of sugar for a naturally sweetened option. Coconut sugar is another variation, but will yield a darker, more caramel-tasting muffin.
  
  

Ingredients:

2 cups almond flour/meal
3 free-range eggs
1/2 cup caster sugar, plus extra for sprinkling
1/4 cup melted butter or coconut oil
1/2 tsp baking soda
1 tsp apple cider vinegar
1/2 cup milk of your choice
Zest of 1 lemon
1 tsp vanilla extract
1/4 tsp sea salt
1 cup fresh or frozen blueberries, plus extra for topping

Method:

Preheat the oven to 180 °C, and grease a regular-sized muffin tin or line with paper cases.

Add all ingredients except the blueberries to a large bowl, and mix until you have a smooth batter. Fold in the blueberries, being careful not to overmix.

Fill each muffin tin 3/4 full, and top with a few extra blueberries.

Sprinkle each muffin with extra sugar for additional crunch and sweetness.

Bake for 15-20 minutes or until lightly golden and a skewer comes out clean when inserted into the middle.

Makes 10-12 muffins.