Brilliant blueberry muffins!

These simple and yummy muffins are fun to make with little ones and also packed with nutrients – a winning combination.

Aprons on? Let‘s Cook!

10 mins
20-25 mins

Blueberry Muffins

Quick and easy to make muffins with a soft moist centre, stuffed-full of juicy blueberries bursting with flavour. You can use frozen blueberries but we would recommend fresh for maximum nutrients and flavour. These fruity muffins are a great way to start the day.


  • 150g blueberries (ideally fresh but frozen work too)
  • 150ml milk (dairy or plant based)
  • 150g almond flour
  • 130g oat flour (make your own by whizzing oats into flour in your blender or food processor!) – choose gluten free if preferred
  • 110g honey
  • 10ml olive oil
  • 2 eggs
  • 1 tsp bicarbonate of soda
  • 1 tsp lemon juice


  • Mixing bowl x 2
  • Wooden spoon
  • Muffin tray and cases
  • Measuring scales
  • Sieve


  • Nuts
  • Eggs
  • Dairy (optional)
  • Gluten (optional)


1 Preheat the oven to 170c (190c non-fan assisted / gas mark 4) and line your muffin tray with cases
2 Mix all of the dry ingredients in your mixing bowl – we recommend sieving the bicarb to avoid any clumps
3 In a separate bowl mix the eggs, honey, milk, olive oil and lemon juice
4 Combine the wet and the dry ingredients and mix thoroughly
5 Add the blueberries and gently mix to combine, trying not to break the blueberries up too much
6 Divide the batter equally into each muffin case and then bake for 20-25 mins or until a toothpick comes out clean
7 Allow to cool before removing from the tin and transferring to a wire rack
8 Store in an airtight container in the fridge for up to 5 days

Fun fact! Blueberries are often referred to as a “superfood” as they contain a number of antioxidants and are an excellent source of dietary fibre, vitamin C, vitamin K, manganese and iron.

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