Blueberry & Almond Breakfast Muffins |

Blueberry & Almond Breakfast Muffins

Favourites 59

Prep Time: 10 Minutes | Cooking Time: 25 Minutes

Serves 6-8

Make a batch of these muffins on a Sunday afternoon and your future self will thank you, a great on-the-go breakfast to enjoy with a cup of tea that's sure to keep you full until lunch.


  • 80g/1⁄3 cup of almond butter
  • 200g/7oz of Greek yoghurt
  • 1 large ripe banana, cut into chunks
  • 1 large egg
  • 1 tsp of vanilla extract
  • 120g/scant 2⁄3 cup of light brown sugar
  • 220g/1 2⁄3 cups of plain (all-purpose) flour
  • 50g/1⁄2 cup of rolled oats
  • 1 tsp of baking powder
  • 1⁄2 tsp of bicarbonate of soda (baking soda)
  • 1⁄2 tsp of salt
  • 65g/1⁄2 cup of blueberries
  • 75g/21⁄2 oz of medjool dates, pitted and chopped


  • 2 tbsps of light brown sugar
  • 50g/2⁄3 cup of flaked (slivered) almonds
  • 2 tbsps of seeds, such as sesame, poppy, pumpkin or sunflower


  • Preheat the oven to 160°C/325°F/gas mark 3. Line a muffin tray (or trays) with muffin cases or squares of baking parchment.
  • Put the almond butter, yoghurt, banana, egg, vanilla and sugar into the bowl of a stand mixer and beat well until the mixture forms a batter. Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined. Stir in the blueberries and dates, using a wooden spoon.
  • Spoon the batter into the muffin cases to about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked (slivered) almonds and seeds.
  • Bake for 20–25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container.

Recipe courtesy of Pip & Nut: The Nut Butter Cookbook by Pippa Murray, photography by Adrian Lawrence (Quadrille, £15)