Almond Butter and Blueberry Muffins (vegan)

This week has brought me back to uni, which means fresh stationary, a new timetable and packed lunches. As well as a savoury meal, its lovely to have a box of sweeter snacks to choose from. Fruity, nutty muffins are deliciously satisfying, and a bit of Sunday baking will have you set up for the week.

This recipe is inspired by, and uses, Pip and Nut’s new blueberry trail mix almond butter. The blend uses coconut, pumpkin seed butter, sunflower seed butter, dried blueberries and a little sweetener, alongside almond butter. If you can’t get hold of it, plain almond butter will also be fine; just use smooth. 

Almond Butter and Blueberry Muffins (vegan)
Prep time
Cook time
Total time
Makes 6 muffins or 10 cupcakes
Serves: 6-10
  • 150g / 1.5 cups flour
  • 100g / 0.5 cups sugar, or sugar free sweetener, like Natvia
  • 1.5 tsp baking powder
  • 30g / 0.25 cup sunflower seeds
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 100g / 3 tbsp blueberry trail mix almond butter
  • 150ml / 0.3 cup milk
  • 150g / 1 cup frozen blueberries
  1. Line a cupcake or muffin tin. Preheat the oven to 180 degrees. Sift and stir together the flour, sugar, baking powder, salt and cinnamon. Add the sunflower seeds. In a separate bowl, whisk together the almond butter and milk. Stir the almond butter and milk into the dry ingredients
  2. Spoon a tsp of mix into each cupcake case. Stir the blueberries into the rest of the mix before filling the rest of the cupcake cases. This helps to stop all the blueberries from sinking to the bottom. Bake for 16-18 minutes for cupcakes, or 20-22 minutes for muffins.