Almond Blueberry Muffins

Treat yourself to the irresistible combination of flavors and experience the pure joy of homemade blueberry muffins.

Nutritional Values 

*per serving

Energy 200.0 kcal
Fat 7.0 g
Carbohydrates 30.0 g
Fibre 2.0 g
Protein 4.0 g

*values are estimated and subject to change

Ingredients: (makes 6)

Dry ingredients:

  • 125g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 teaspoon salt

Wet ingredients:

  • 75g granulated sugar
  • 50g dairy free butter, softened
  • 60g almond pulp ( after processed by Milky Plant)
  • 60g dairy free yogurt, at room temperature
  • 45g almond milk ( freshly made using Milky Plant) 
  • 1 tsp pure vanilla extract
  • 1/2 cup blueberries


  1. Preheat the oven to 180 degrees Celsius.
  2. Prepare the muffin pan and set it aside.
  3. In a large bowl, combine all the dry ingredients and set them aside.
  4. In a separate bowl, whisk together the wet ingredients.
  5. Pour the wet mixture into the dry ingredients and mix until incorporated.
  6. Fold in the blueberries.
  7. Scoop the muffin batter into the prepared muffin tins, filling them about 3/4 full.
  8. Gently tap the muffin tin to remove any errant air bubbles.
  9. Bake at 180 degrees Celsius for 25-30 minutes.
  10. Remove the muffin tin from the oven and let the muffins cool for 5-10 minutes before serving.

Almond Blueberry Muffins Recipe Video

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