Monday 21 June 2021

Vegan Blueberry and Almond Muffins

These muffins are stuffed with blueberries and almond butter and are a total crowd-pleaser!

When I discovered Pip and Nuts Blueberry Muffin Almond butter, I knew I had to make ACTUAL muffins and they did not disappoint, nor did they last long in my house. I wanted to make these for a grab and go breakfast option, because eating cake (or muffins) for breakfast is the best option ever. Back to the almond butter though, it really does have a blueberry muffin sweetness to it, you can smell it before you taste it and it reminds of those big fluffy muffins you see in Costcos, proper American muffins you know the ones. I don't know how I didn't grab a spoon and eat the whole jar of almond butter. These muffins are so easy to make and are so gooey and moist they really won't last very long, but arguably make a great meal prep option. 

If you love blueberries and almonds.....

Check out these recipes for more inspiration!


Prep: 5 minutes
Cook: 25 minutes
Serves: 12


  • You can use all plain flour if you don't have any oats. Also yo don't need to buy oat flour, just blend some oats in a blender or food processor. 


  • 100g plain flour
  • 90g oat flour
  • 100g light brown sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 heaped tbsp Pip and Nut Blueberry Muffin Almond Butter
  • 65g applesauce
  • 190ml soya milk +1 tbsp apple cider vinegar
  • 200g blueberries 
  • Flaked almonds 


  1. Preheat the oven to 180℃ and line a muffin tray with cases.
  2. In a jug mix together the soya milk and ACV and leave for 5 minutes to create a 'buttermilk'. 
  3. In a large bowl, combine both flours, sugar, baking powder and salt and mix together. 
  4. In a separate bowl, combine the applesauce with the almond butter and mix together well.
  5. Then add this to the flour mix along with the soya milk and combine everything together. 
  6. Spoon a teaspoon of batter into each cupcake case. Then fold the blueberries through the remaining muffin batter in the large bowl. 
  7. Fill the cupcake cases with about 2 tbsp of batter in each until all used up and then sprinkle the flaked almonds on top of each one.
  8. Bake for 20-25 minutes until a knife inserted comes out clean.
  9. Best kept in an airtight container at room temperature for up to 5 days. Enjoy!


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