Blueberry Almond Butter Muffins
What a way to start the day!
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.