recipe

Blueberry Muffins

A healthy muffin using no highly processed white flour or sugar! Fast to make and freeze well. Great for breakfast, lunch or snacks.

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Serves : 6
Ready In : 30 minutes or less

 

Ingredients

  • 25g olive oil
  • 2 free range eggs
  • 100g ground almonds
  • 2 tbsp blueberries
  • 1 tsp baking powder (gluten free if on a gluten free diet)
  • 3 tsp Sweet Freedom

Instructions

  1. Whisk the olive oil, Sweet Freedom and the eggs together.
  2. Add the dry ingredients and mix together thoroughly.
  3. Stir in the blueberries carefully, you want an even distribution of them, but not too much squishing!
  4. Put into small individual ramekin dishes and microwave them individually for about 1 – 2 minutes each, depending on the size of your ramekins and your microwave power.
  5. OR you can bake in the oven in a non-stick muffin tin for about 15 minutes. Preheat the oven to 190°C / 375°F / Gas 5.
    Whichever cooking method you choose be careful not to overcook the mix – the muffins are ready when light and springy on top.