Blueberry Muffins

Apr 25, 2024

One of the best things about muffins is that they give us full licence to eat cake for breakfast. What more compelling reason could there be for getting out of bed?

These very more-ish, zingy lemon and blueberry muffins also happen to be very low carb and contain minimal sugars too. Which perhaps surprisingly, make them a healthier option than the average carby, sugary breakfast of cereal, toast and fresh juice.  So fill yer boots!

The main thing is, these muffins are gorgeous whatever time of day you fancy eating them – and they’re really easy to make.

I’m a bit of a cake geek me, so I’ve tried this recipe with defrosted blueberries and again with fresh. Here’s the thing…. both are bloody delicious. But defrosted blueberries may have the slight edge in terms of the muffins’ overall flavour. When it comes to decorating the top of the cake though, fresh blueberries win the day. Frozen berries leave a bit of a weird Hammer-House-of-Horror stain around the fruit.

“Who cares??” some or all of you might be shouting at this point. And fair enough. Feel free to use either or both.

Makes 12 cakes.
250g almond flour
4 eggs
40g melted butter
40 ml double cream
3 tbsp sweetener*
180g blueberries (keep 3 blueberries per cake aside to decorate the muffins before baking)
1 ½ tsp baking powder
Zest of 2 lemons
1 tsp vanilla essence
1 tsp lemon essence (optional).
Pinch of salt

*Natural sweetener options could include xylitol, erythritol, allulose. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.

Pre-heat the oven to Gas mark 4/180C
Whisk the eggs, cream, sweetener, vanilla essence and lemon zest together, either in a food processor or a bowl.
Melt the butter. Add to the mixture and blend in well.
In a separate bowl measure the flour, baking powder and salt. Mix together.
Add the flour mix to the wet ingredients and stir/whizz in well. You may want to turn up the lemon flavour a bit more at this point, with a little additional lemon essence.
Keep some blueberries to one side to add on the top of the cakes. (approx 3 per cake)
Put the rest into the cake mixture and stir to distribute evenly.
Spoon the batter into the cake cases. Smoothing the top of the mixture finally with a spoon or small spatula.
Add the decorative berries to each cake.
Bake for 15 minutes (or until the top has turned a golden brown).
Cool on a wire rack.
Store in the fridge.