What is your usual breakfast? Mine is usually a choice between a bowl of cereal or porridge with oat milk or I can have toast with almond butter and blueberries. This toast option is definitely my favourite breakfast in fact it may well be impossible to dislike anything with almond butter in. Now this combination of blueberries and almond butter is so good I simply had to put it into another form. Breakfast muffins always feel like a treat and here is my scrumptious take – Blueberry Almond Butter Muffins.
I first tried this delicious combination after hearing David Schwimmer on a podcast mention it as a breakfast. Since then I’ve been well and truly hooked. The inspiration to make this into baked good form came in two different forms. The first is my long standing quest to replicate the perfect blueberry muffin I made almost 7 years ago. Foolishly i didn’t write down the recipe and so to this day I am trying to figure out just how I made it. The second was researching substitutes for eggs in baking. I discovered that you can in some cases swap out the egg for nut butter. So of course I thought about putting almond butter into a muffin and blueberry seems the obvious partner.
These muffins are actually vegan. This is more happy accident than intention. Yes, I have been experimenting with egg substitutes so that takes care of that. The fat in muffins is almost always oil here I use vegetable oil. That only leaves the fluid or rather the selection of milk. The milk I have in my kitchen every day is either oat or almond. If I know I’m having visitors then I may purchase another type but if you you surprise me they are your choices. Thus these delicious muffins are vegan and I’m sure it will shock whoever you make them for, there is certainly no compromise here.
I am particularly fond of the top of these Blueberry Almond Butter Muffins. The flaked almonds toast up and give such a wonderful texture. It is also very nice to have what is on top of the muffins advertise what is in the muffins. It is impossible to miss these are packed full of blueberries and so the almonds on top let you know those nuts are a key player. Also if it has fruit and nuts then I can think of it as a healthy snack, that’s how it works, right?
The perfect way to enjoy these Blueberry Almond Butter Muffins is at a brunch party. I am one of those humans who needs food and coffee to function. I don’t like to get up and go I’d much rather ease into the day. I’ve found that I really do enjoy having people round for breakfast or brunch. You can have pastries, frittata, hash browns, pancakes, coffee bar, espresso martini bar, top your own smoothie bowls and of course breakfast muffins.
If you are wanting to try some more breakfast recipes take at look at these:
Giant Hash Brown & Eggs
Tropical Smoothie Bowl
Cheshire Cat Tale – Chocolate Twists
Puffed French Toast
Raspberry Pancakes
Sweet Potato & Bacon Waffles
Pea & Avocado Toast Topper
Let me know what you think of these Blueberry Almond Butter Muffins in the comments below. If you have a go share your pictures with me, tag me on social media use the hashtag #CUBBintheKitchen to be featured in my stories.
Happy Eating!
Blueberry Almond Butter Muffins
Ingredients
- 250 grams Self Raising Flour
- 90 grams Caster Sugar
- 0.5 tsp Baking Powder
- 200 grams Blueberries
- 60 ml Vegetable Oil
- 50 grams Almond Butter
- 180 ml Almond Milk
- 1 tsp Vanilla Extract
- Flaked Almonds to sprinkle on top
Instructions
- Prep & Dry IngredientsPreheat the oven to 190°C Conventional or 170°C FanLine your muffin tray with 12 muffin cases.Place the Flour, Sugar and Baking Powder in a large bowl and mix to combine fully.Toss the Blueberries into the flour mixture and make sure they are coated in flour. (This may or may not help prevent the blueberries sinking but if theres a chance it works we do it this way)
- Wet Ingredients & MixIn a separate bowl place the Oil, Almond Butter, Almond Milk and Vanilla Extract and whisk together. (Take some time doing this as the next mix must be quick.)Add this wet mix to the Flour and Blueberry mix and stir with a wooden spoon or spatula until the flour is just incorporated.It is important that the mix is not smooth you want it to be shaggy and lumpy – in fact some small streaks of flour are preferable to overmixing.
- Into the Cases and BakePlace the mixture into your waiting muffin cases and sprinkle flaked almonds on top.Bake for 20 minutes or until they are golden brown and a toothpick comes out clean when poked into the centre.Allow to cool on a wire rack and enjoy!
Notes
Leftovers Tip
Leftover muffins are a problem that I imagine few people have. In any case I find freezing these muffins to be fantastic. That way they are on hand whenever I need them.You could easily however use them as a topping for a fruit cobbler just fill the dish with prepared fruit then torn up muffins and then foil to avoid burning.
