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Fresh Blueberry and Almond Muffins

These American-style muffins can be baked up to three days ahead. Just pop them in a moderate overn for about 10 minutes before you serve them. They freeze well, too.


  • 300g / 10oz self raising flour

  • 255g / 8oz caster sugar

  • 1 tsp baking powder

  • 50g / 2oz blanched flaked almonds

  • 2 eggs

  • 100g / 4oz butter, melted

  • 248ml carton of buttermilk

  • 1 tsp almond extract

  • 150g / 5oz fresh blueberries


  • 1.

    Preheat oven to 200°C/180°Fan/Gas 6.  You will need a 12 hole deep muffin tin lined with paper cases.

  • 2.

    Mix together the flour, sugar, baking powder. Roughly chop two thirds of the flaked almonds and add to the bowl. 

  • 3.

    In a separate bowl, mix the eggs, melted butter, buttermilk and almond extract together and whisk till blended.

  • 4.

    Pour the liquid onto the flour mixture and mix until smooth (careful not to over beat).  Stir in blueberries.

  • 5.

    Spoon into 12 muffin cases in a deep muffin tin and sprinkle the remaining flaked almonds on top.

  • 6.

    Bake in preheated oven for about 20-25 minutes until risen, golden brown and shrinking away from the sides of the tins.

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Posted by Report
This was exactly the recipe I wanted. It was simple and quick and the muffins were moist and fluffy and melt in the mouth. I have lots of ideas for different flavours using this as the basic ingredients.