Ingredients

The following ingredients have 12 Servings
  • 85 g / 1/3 cup 100% natural almond butter* (I use this one)
  • 150 g / ¾ cup brown sugar or coconut sugar
  • 300 ml / 1¼ cup almond milk or other thin plant milk
  • 2 tsp lemon or lime juice (or apple cider vinegar)
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 200 g / 7 oz blueberries (or blackberries**)
  • 240 g / 2 cups all purpose wheat flour or a reliable GF flour mix (I tested this one)
  • 80 g / ¾ cup finely ground almonds / almond flour
  • ¾ tsp baking soda (GF certified if needed)
  • 1 tsp baking powder (GF certified if needed)
  • a pinch of salt

Instruction

  • Set the oven to 180° C / 355° C. Line a standard 12-hole muffin tin with paper liners or grease with oil.
  • In a bowl, mix together almond butter, sugar and a small amount of almond milk until smooth.
  • Next, add in the rest of the almond milk, lemon juice, vanilla and almond extracts. Mix really well.
  • Place a sieve over the bowl and sift in all the dry ingredients. Gently fold them into the wet ingredients until no flour pockets remain, be careful not to overmix if using a gluten flour.
  • Fold most of the blueberries into the cake batter, keeping a few aside for decoration.
  • Divide the mixture between 12 muffins and decorate with more blueberries.
  • Bake for 25-30 min, until a toothpick comes out clean. Let them cool down completely before removing them from the tin and eating.