THE RECIPE JOURNAL · Breakfast
Blueberry Almond Nut Muffins
These muffins are a delightful blend of sweet blueberries and crunchy almonds, perfect for a cozy breakfast or snack. Easy to make and wonderfully flavorful, they’re sure to become a favorite in your kitchen.
FROM THE KITCHEN • Blueberry Almond Nut Muffins
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or use a silicone one if you have it. In a bowl, combine the almond flour, baking soda, and salt. In another bowl, whisk together the coconut milk, egg, coconut oil, honey, and vanilla until everything is smooth. Pour the wet ingredients into the dry and gently mix with a rubber spatula — try not to overdo it. Carefully fold in the blueberries and nuts so they’re evenly spread without breaking the berries. Scoop the batter into the muffin cups, filling them up. Bake for about 20 to 25 minutes, or until the tops bounce back when you lightly press them. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.
Why you’ll love it
These muffins are a perfect blend of sweet blueberries and crunchy almonds. They offer a moist texture with a nutty flavor that feels both comforting and fresh. Great for breakfast or a snack, they bring a little joy to any time of day.
How to serve
Enjoy warm with a pat of butter or a drizzle of honey. They also pair nicely with a cup of coffee or tea. For a more indulgent treat, serve alongside a dollop of yogurt or cream cheese.
Storage & leftovers
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature when ready to eat. Reheat briefly in the microwave for a fresh-baked feel.
