Blueberry and Almond Muffins

You don’t have to be a pro baker to master these super irresistible and easy to whip up muffins! Not only are they a total crowd pleaser (they never last long in our house!) but they are also loaded with antioxidant rich berries and almonds, which both help to give your skin a healthy glow through out the cold winter months. Try making a batch to keep you going over the next week or to share with friends with a cup of tea… Dreamy!

The Recipe

Ingredients

100g coconut sugar or honey

70g coconut oil or butter

4 eggs

300g spelt flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp cinnamon

1 orange

1/2 tsp vanilla extract

200g frozen blueberries

50g flaked almonds

Directions

Preheat the oven to 170°C.

Place the sugar/honey and coconut oil/butter in a food processor and cream together. Once fluffy and light, add in the eggs and process together.

In a separate bowl, mix the flour, baking powder, bicarbonate of soda, and cinnamon together.

Zest the orange and mix together with the vanilla extract. Pour the orange and vanilla mixture with the wet, and then over the dry mixture and stir well, before adding in the blueberries and half the almonds.

Pour into large muffin paper moulds, sprinkle over some of the rest of the almonds and some sugar, bake in the oven for 25 minutes. Leave to cool then dig in.