Blueberry Muffins

Written By Gracie

I am a big fan of healthy alternatives! We all love comfort food, but know it’s not particularly good for us, so it’s pretty exciting when you can create a healthy version of it and still get that ‘comfort’ effect without the guilt or sluggish feeling that comes with eating it.

I had some fun experimenting in the kitchen on Sunday trying to create a healthy version one of my favourite comfort foods…blueberry muffins. The results were great! Not only do they taste like ‘proper’ blueberry muffins but they also have health benefits! They are refined sugar free, they keep you fuller for longer, they’re a great source of fibre, great for energy and endurance, they’re suitable for vegans, people with gluten intolerances and people following a plant-based diet.

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NB: You will need muffin/cupcake cases

Ingredients: (makes 6)

  • 160g blueberries
  • 90g ground almonds
  • 40g Plain gluten-free flour (I used: but you can also use rice flour or buckwheat)
  • 5x Tbsp Almond milk
  • 4x Tbsp Maple syrup
  • 1x Tbsp Chia Seeds
  • 1x Tsp Lucuma powder (this is optional but it does add to the flavour so if you can then definitely add it).
  • ½ Tsp Vanilla extrat
  • ¼ Tsp Baking powder
  • Pinch of Himalayan salt

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1) Pre-heat the oven to 180 degrees C

2) In a mixing bowl add all the ingredients (except the blueberries) and mix until everything has combined.

3) Add the blueberries and gently fold them in (so they don’t break)

4) Spoon the mix evenly into the muffin cases and pop them into the oven for around 25-30 mins until the blueberries start to bubble and the top turns golden brown.

5) Once ready leave them to cool on a cooling rack. Once cooled enjoy…


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