Jump to Recipe Jump to Video Print Recipe

Whenever a craving for sweet desserts strikes, I run for these blueberry flaked almonds muffins, literary! These muffins are moist, fluffy, full of flavor, healthy and are quick and easy to make. Using blueberries and almonds makes these muffins good for your health too. Try this recipe at home and you will never be able to stop the crave!

These blueberry flaked almond muffin are juicy and crunchy and offer a delightful balance of flavor and texture. Additionally, they’re quick and easy to make, making them a go-to choice for busy mornings or spontaneous baking sessions.

Why you’ll love blueberry flaked almond muffins

The combination of flavors is heavenly. The sweetness of juicy blueberries pairs beautifully with the nutty crunch of flaked almonds, creating a mouthwatering taste sensation.
With just a few simple steps, you can whip up these muffins in no time, making them a go-to choice for busy schedules.
They are healthy.These treats are a guilt-free indulgence, packed with antioxidants from blueberries and healthy fats from almonds.
They can fit perfectly into any part of your day as breakfast treat, midday snack, or a dessert, making them very versatile.

Similar recipes to love

How to make blueberry flaked almonds muffins

Making these blueberry flaked almonds muffins is easy. Perfect for breakfast, snack time, or dessert, they come together quickly with just a handful of ingredients and a few basic steps. Here is an overview of the ingredients that you require for these delicious bites!

Ingredients

All-purpose flour – This acts as the base and add structure to the muffins.
Whole-wheat flour – Enhances the nutritional value of the muffins and add a slightly denser texture.
Blueberries – Add a burst of natural sweetness and tangy flavor to the muffins. They also add moisture and vibrant color.
Almond flakes – Serves to add texture and flavor. They help to garnish and add nutritional value to the muffins.
Sugar – Sweetens the muffins and balances the other tangy flavors from the yogurt and lemon juice.
Softened butter – Provides richness and flavor.
Plain yogurt -Helps to moisturize the muffins. Its slight acidity also reacts with the baking soda to aid in leavening.
Eggs – Bind the ingredients together and provide structure.
Lemon zest – Adds citrus aroma and flavor to the muffins.
Lemon juice – Enhances the overall tartness. It also reacts with baking soda to create a light, airy texture in the muffins.
Salt – Balances sweetness and enhances the overall flavor.
baking powder – A leavening agent that helps the muffins rise, creating a light and fluffy texture.
baking soda – Works alongside acidic ingredients to provide leavening.

Instructions

Preheat the oven to 175°C, line muffin tin with paper cupcake liners or grease with butter or oil to prevent the muffins from sticking to the cups.
In a large bowl sift the white wheat flour and the whole wheat flour, salt, baking powder and baking soda then mix thoroughly, add zest of one lemon then mix.
In another bowl beat butter with sugar with a mixer until light and fluffy.
Add eggs one at a time and beat with a mixer between each addition.
Add yogurt and lemon juice then mix well with a mixer.
Mix the dry ingredients and the liquid ingredients together and mix them well with a spatula.
Add the flaked Almonds into the mixture and fold with the spatula.
Toss the blueberries with 1 tablespoon of flour before adding them to the mixture.
Add into the batter and mix them gently to prevent breaking. Tossing the blueberries with flour helps to prevent them from sinking to the bottom of the muffin cups.
Scoop the butter with a big spoon or ice cream scoop and and put into the greased or paper-lined muffin tin.
Bake for 20 minutes or until the test for doneness returns positive results. When ready, remove and cool them on a wire for about 5 minutes before serving.

Blueberry flaked almonds muffins

These blueberry flaked almonds muffins are moist, fluffy, full of flavor, healthy and are quick and easy to make. Using blueberries and almonds makes these muffins good for your health.

No ratings yet

Print Pin Rate

Prep Time: 20

Cook Time: 20

Resting Time: 5

Total Time: 45

Servings: muffins

Calories: 140.6kcal

Equipment

Oven

Ingredients

1 cup all-purpose flour
1 cup whole-wheat flour
1 cup blueberries fresh or frozen
¾ cup sugar
1 cup Almonds flakes
½ cup softened butter
1 cup plain yogurt
2 eggs
Zest of 1 lemon
1 tbsp lemon juice
½ tbs salt
1 tbs baking powder
1 tbs baking soda

Instructions

Step 1:

Preheat the oven to 175°C
Line muffin cups with paper cupcake liners or grease with butter or oil to prevent the muffins from sticking to the cups.

Step 2:

In a large bowl sift the white wheat flour and the whole wheat flour, salt, baking powder and baking soda then mix thoroughly.
Add zest of a lemon then mix.
In another bowl mix butter and sugar and beat with a mixer until light and fluffy.
Add Eggs one at a time beating between each addition.
Add yogurt and lemon juice then mix well.

Step 3:

Mix the dry ingredients and the liquid ingredients and mix them well with a spatula.
Add the flaked Almonds into the mixture and fold them in with a spatula.

Step 4:

Toss the blueberries with 1 tablespoon of flour before adding them to the mixture Tossing the blueberries with flour helps to prevent them from sinking to the bottom of the muffin cups.
Add into the batter and fold them gently into the batter to prevent breaking.
Scoop the butter with a big spoon or ice cream scoop and and put into the greased or paper-lined muffin tin.
Sprinkle with Almond flakes on each muffin before baking
Bake for 20 minutes or until the test for doneness returns positive results. When ready remove and cool them on a wire for about 5 minutes before serving.
Serve with tea for breakfast, as a snack , or as dessert