Blueberry Muffins

I’ve been in a baking mood for the last week and thought I’d share another one of my favourites from my NEW 80/20 ebook. These high protein  blueberry muffins are practically a meal in itself and are lovely for breakfast on the run served with your favourite cup of tea or long black.  Enjoy !

What’s good about it:
Each muffin has just over 7 grams of protein which will help fill you up, keep blood sugars stable and support a healthy metabolism. I’ve made them with almonds which are kind to the digestive system and won’t blow you out. The  rich colour from blueberries comes from anthocyanins that are antioxidants which neutralize free radicals.

Makes 12

300 g (101/2 oz/3 cups) almond meal (see notes)
2 teaspoons gluten-free baking powder or 1/2 teaspoon bicarb soda (baking soda)
4 organic or free range eggs
60 ml (2 fl oz/1/4 cup) macadamia nut oil, cold pressed coconut or olive oil
1 teaspoon ground cinnamon
2 tablespoons honey / brown rice syrup / pure maple syrup or a few drops stevia if needed
1 red apple, chopped into small chunks with the skin left on
200 g fresh or frozen blueberries

Preheat the oven to 170°C (325°F/Gas 3).
Combine the almond meal and baking powder in a large mixing bowl.
Add the eggs, oil, cinnamon and honey to form a batter.
Fold in the apple and blueberries.
Divide into paper-lined muffin tins.
Bake for 35–40 minutes until cooked through and golden.


This recipe makes 12 large muffins – so you can easily half the recipe and make 12 smaller cupcake sized muffins if you need to. The nutritional profile of nutrients will be 1/2 of the original.  They keep for 4 days in an airtight container in the fridge.

For all those who are having trouble finding ground almond meal – the following is a quick and easy, throw it all in type of method that works really well with this recipe:

Combine all the ingredients in the following order into a good high speed blender – I used my Vitamix – Combine eggs – oil – chopped apple – cinnamon – baking powder – almonds (you can use whole, meal, flaked etc..what ever you have in the fridge)  Only add 2 tablespoons honey or brown rice syrup or even a little stevia if using, as the red apple + blueberry is sweet naturally so you don’t need to add much sweetness. Blend until smooth and creamy looking. Spoon into a bowl and fold in the blueberries last. Spoon into muffin cups and bake as directed.

Hazelnut meal also works really well  with this recipe and marries perfectly with the apple and blueberry.

For nut free muffins use 1/4 cup coconut flour (40 g)  + 2 tablespoons arrowroot or health chef organic pea protein in place of the 3 cups of almond meal – reduce the baking powder to 1 good teaspoon – reduce the blueberry to 100 g. You can get coconut flour in any good health food store. This recipe makes 6 large muffins or 12 cupcake sized muffins. If the mix looks a little wet – add a touch more coconut flour or pea protein.


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94 Responses to “Blueberry Muffins”
  1. Hayley says:

    These look delicious, can’t wait until the weekend when I have time to bake them! Thanks :)

  2. Angela says:

    Why do you need freshly ground almond meal? Can I just use almond meal bought in packet from the supermarket?

  3. Belinda says:

    Hi Teresa, could you tell me what brand of Stevia you prefer / use ?

    Thanks, Belinda

  4. Ai Mie says:

    Wow I can’t wait to make these T they look amazing! Just a question with the coconut flour option, is it correct that only 1/4 cup of coconut flour replaces the full 3 cups of almond meal?

    • Yep the ratio is correct. Also add an additional 2 tablespoons arrowroot. You will get 6 muffins in place of 12. :)

      • Mel says:

        That’s funny. I made these with coconut flour before i saw your response and got 12 lovely muffins. I just used 1/4 cup of coconut flour, with no arrowroot and 1 teaspoon baking powder.

  5. Margaret says:

    Such amazing photography as always. Those blueberries are practically bouncing off the screen! :)

  6. Angela says:

    Perfect simple recipie- will definitely give this a whirl. I may try half almond meal and half coconut flour as I haven’t had much success with coconut flour yet and would like to be able to cook with it!
    I don’t have a vitamix so will do the regular bad beater in bowl method. Thanks

  7. Angela says:

    Oops- meant “hand” beater- please edit.

  8. Brittany says:

    Yum!!! I will make these this weekend but substitute the grated apple for mashed banana to make them fructose friendly :)

  9. Sarah says:

    These look amazing! Quick question – is almond meal the same as ground almonds? Thanks for an inspirational website. I came across it a couple of weeks ago and can’t wait for the weekend – when I’ll have time to try out some of your recipes!

  10. Suze says:

    I tasted these today, they were amazing. Thanks Senta and Teresa, they are going on my monthly muffin baking list.

  11. Cobichin says:

    I opened my emails this morning to find the blueberry muffin recipe.
    They looked so good I just had to make them. The mixture made 24 mini muffins and
    Four large muffins which are in the oven as I type this comment.
    The mini muffins took 16 minutes to bake.
    I wish I could take a photo of my product as they rose beautifully and are a
    Lovely golden brown. I will now taste one……
    OMG!!! That was scrumptious.
    I would suggest to use paper baking cups as I had trouble getting the first
    One out of the tin..
    Thanks heaps Theresa for a great tasting and looking recipe.

  12. Joanne says:

    Do you put frozen blueberries in the mix frozen or thawed – I found they all sunk to the bottom (frozen) – still delicious though

  13. Jane says:

    Was wondering with the almond meal is it okay to buy it in the normal baking section of the cooking isle? I think the brand is lucky? Or is it best to source it from a health shop or health food section of Coles or woolworths ?

    • yep Jane – its good to shop around. Sometime the health food stores and European Style deli is more value for money than the large supermarkets. :)

      • Jane says:

        Yes as I have just noticed that 300gm of almond meal is required for the recipe and the pkt I bought is 400 gm and it cost nearly $9 from Coles. So it makes cooking very expensive :)

        • Jodie says:

          Jane, try and get it from a health food shop or even online. My local health food shop sells1kg of almond meal for $12, much cheaper than Coles!

  14. Jane says:

    so upon further reading I can see that perhaps the cheaper way is to buy the almonds I gather its 300 gm of almonds and throw it all in the processor !!

    • Jane – try the health food stores and European deli – the almond meals are very well priced and can be alot more cost effective then supermarkets. The Natural Grocer sell 1 kg almond meal for around $10 per kilo. You can also make your own meal with whole almonds in a Vitamix. T:)

  15. Ruth says:

    Hi there, just wondering if you have any suggestions for making these muffins egg free as well.

    • Hey Ruth, You could try using chia seeds made into a gell to replace the egg, but I haven’t tested it. If you do let me know and I’ll post it up. I have an amazing egg free version made from whole meal Spelt…will add it to my list. :)

  16. Mel says:

    Do i need to freeze these or will they keep ok in a container?

  17. Marian Hearn says:

    Do you think these would work without the apple (or with a replacement of some kind??? what??)? They look so good but I cant eat apples (salicilates).
    Thanks for all your wonderful recipes.

  18. Carolyn McClory says:

    I am egg free at the moment and would love to try these Teresa, how much chia seed as replacement please?

    • The rule of thumb is to use approximately 1/4 cup chia Gel to 1 whole egg. To make the chia gel combine 1 tablespoon chia seed with 1/4 cup water. Carolyn, the gel has not been tested with this recipe – it’s best with whole grain flours such as spelt, not as great with almond meal – so let me know how it works out for you. :)

  19. Tracey says:

    I made these this afternoon and they were awesome! My 3 boys gobbled them up. Having just moved to the US five weeks ago, it’s so nice to have access to your recipes and iBook so that we can cook delicious, natural and healthy meals! You inspire me to cook – in fact I just baked freshly picked baby pumpkin halves with a mixture of almonds, cinamon, garlic, prunes and a little almond oil – they were amazing! Thanks so much Teresa!

  20. Stevan says:

    I have been loving the previous blueberry muffin recipe posted here for the last few weeks.. will give this one a try today.

    I have found that when I used store-bought paper muffin tins with the previous recipe they would always stick. Not so when I cut up baking paper. Any hints in this regard? Thanks.

  21. Lauren says:

    These are the best muffins ever! I can’t wait for your new book to come out …

  22. Tonia says:

    Hi, could you use LSA instead of almond meal ?

  23. Fiona says:

    Hi Teresa,
    I found your website a few weeks ago now and have made so many things from it. I also downloaded your eBook last week, I’ve never loved cooking so much!
    I’m going camping this weekend and would love to make these blueberry muffins, I’m wondering if you think they can be put in the freezer?

  24. Carolyn McClory says:

    Thanks Teresa, but am I using a whole cup of chia for the replacement of the four eggs, or just the one tablespoon of chia times four? Will give it a go and let you know.

    • Hey Carolyn – I can’t promise anything, as i have not tested them..It would be good for you to make 1/2 the recipe first. if you are making with spelt flour, you don’t need chia gel. 1 TBSP chia + 1/4 cup water = 1 egg.

  25. Heather says:

    Has anyone frozen these and are they still as delicious? I don’t think
    I can eat 12 in 4 days :)

  26. Dawna says:

    Yes I freeze them and they r lovely still defrosted

  27. Dawna says:

    I also top them with a fresh strawberry and then bake- lovely

  28. Pamela says:

    Hi Teresa

    Where can I buy arrowroot? Coles sell arrowroot baking. Is this suitable for this recipe or is there something else I should use?


  29. Reema says:

    AMAZING! I also added a very ripe banana that I had sitting around and a little spoon of organic currants as I didnt want to add too much honey. They tasted great and lets just say they didnt last very long at my place;)

  30. Caitlin says:

    hi teresa!
    I absolutly love all your recipes and i see you use your vitamix for some, im thinking about buying a vitamix for chritmas but i just wanted to know if i could use it as a food processor too? by the sounds of it, it does so much! i have a food processor but id much rather something thats all in one!
    thanks caitlin :)

    • Hey Caitlin – A Vitamix is great and you’ll be able to blend and puree so many things…perfect for smoothies, ice cream, dips etc…. I also use my food processor like in my no bake chocolate cake or truffles for instance and you still need to keep some crunch and texture. :) xx

  31. Hilary says:

    I have tried many of your recipies of late and you have opened a new world of cooking for me many thanks

  32. maria says:

    Hello! I’ve been dying to try this recipe out for a couple of days now and today was the day! ! made them “nut-free” as you described and it camed out kind of well! they were very “wet”? if u understand? the taste were great! but they were TO moist and not so firm, they fell apart as soon as you peeled off the cupcakepaper. is it to much apple in maybe? I used a BIG one. L-O-V-E ur recipes i must say! visit your blog atleast 2 times a day! Hugs

    • Hey Maria – Yes maybe the apple you used was a little larger than mine…also take into account egg size etc…Increase the coconut flour by 1 tablespoon in your next batch and see how you go. If you have any of my organic pea protein 2 tablespoons of that in place of the arrowroot would increase the nutrient profile of the muffin. :) Let me know how you go on your next batch. xx

      • Maria says:

        Ok! Yeah My Apple was pretty big ! I’m like damn ! Haha i Will do for sure! Unfortunately i don’t posess your pea protein cause’ I live in Sweden and its expensive to shop here! :(( but i’ll go again with the arrowrot + more coconut fluor ! xx

  33. Michelle says:

    These muffins are amazing!!

  34. Kate Larsen says:

    These are brilliant! I love your fresh take on things.
    I wasn’t sure how they were going to turn out, due to the fact I have never used almond meal etc.
    I replaced the blueberries with apple though because my partner like apple and cinnemon muffins, turned out terrific!
    Love your cooking so easy to follow.

  35. Debbie says:

    Hi Teresa,

    Can I replace almond meal to wholemeal or white spelt flour? How much should I use?

  36. Lana Houlihan says:

    Hi, do you know if these can be frozen?

  37. Cathy says:

    Just made a half batch of these. Very nice. The apple is a wonderful touch. If you like sweetness I would recommend a touch more honey :)

  38. Tarryn says:

    I love this recipe. This will be the third time I have made them (in the oven now) my boys 2 and 4 love them as a ‘quick we are running late again’ breakfast and my husband loves them after he works out not to heavy. We make a lot of your recipes but my kids favorite is your fish in a bag. Thanks

  39. Jane says:

    Hi Teresa,

    I don’t have almond meal in my pantry. Can you substitute it with either Linseed Meal (flaxseed) or wholemeal spelt flour?


  40. Jane says:

    Hi Teresa,

    I don’t have almond meal in my pantry, however I do have wholemeal spelt flour & linseed meal (flaxseed) Can you substitute with either of those?


  41. Emma says:

    Nom nom. These were delicious. Devoured by the smalls and the large alike. Made without apple as i couldn’t be bothered. I will try with coconut flour and see if i have similar success with them being eaten by the smalls. Thanks for posting.

  42. Jayne says:

    Hi, I’ve just made these muffins via the recipe that appears in Womens Fitness Magazine (Feb 2014) but the recipe did not contain any eggs at all? Was that a mistake? I see above that you add 4 eggs to this recipe?

  43. Fofi says:


    How long do you suggest cooking the smaller muffins?


  44. Marilyn Andrew says:

    Hello Teresa, What can I substitute for the apple as I have fructose and can’t eat them. I noticed someone used bananas. Is there anything else I can use instead?

  45. Michelle says:

    My muffins came out a really dark brown. As if it was a chocolate muffin but they weren’t burnt. Any idea why this happens?

  46. Dana says:

    Perfect back-to-school muffin! Baking them now and the house smells amazing.

  47. jan says:

    I tried these at mylocal Buddhist group… so nice. I wonder has anyone made them with egg replacer? I am nos vegan and would love to know!

  48. Dianne says:

    If I were to do a carrot & apple muffin, would I just use 2 grated carrots instead of blueberries?

  49. Nadia Smith says:

    I substituted an apple for two bananas and these were absolutely delicious!
    Thank you so much for another fantastic recipe!

  50. Katie says:

    Hi Teresa,

    I made these this morning, omitted the berries and just made them apple cinnamon muffins. I also used one and a half cups of GF plain flour, instead of half the almond meal as I wanted to make them a little less heavy.

    I didn’t end up with much batter and I don’t see how I could have made 12 muffins out of this recipe. Not sure if I am just a huge-portion gal, or if I am doing something wrong?

    What can I add to make the mix go a little further?!


  51. Sahara says:

    Hi Teresa , I was wondering if I can use wheat bran instead of any kind of flour to make these muffins ? And if I need almond flour can I just ground some almonds? would that work? Thank you ! :)

  52. Amanda says:

    Hi, just wondering about the baking powder. Your recipe says can use 1/2 tsp bi carb instead of the baking powder. I would like to make these (or the raspberry/choc ones) but don’t want to use baking powder and have never heard of bi carb as an alternative given that they do different things…or so I thought?? Will they still rise?

  53. Kerrie says:

    I was desperate for something yummy today but I didn’t have all the proper ingredients so I through in a banana instead of the apple and honey, and added some walnuts. The outcome was yummy, yummy muffins – may not be as sweet as the original but I don’t mind that. I am always confident trying and playing with your recipes as I know that they will always work :)

  54. Taryn says:

    Hi Teresa, is it essential to have the apple in it? It makes me quite ill. Is there something else you can put in it instead?

  55. Amelia says:

    Hi Teresa,

    I’ve made several of your savoury recipes and they’ve all turned out great.

  56. Amelia says:

    Hi Teresa,

    I’ve made several of your savoury recipes and they’ve all turned out great.

    I’d love to make some of the sweet ones but I’m allergic to eggs, flaxseed and chia seeds. Can you please suggest some substitutions I can try?


  57. Margi says:

    Just made these with my own twist substituted 1/2 cup coconut for the almond meal added 1 heaped Tspn of cacao , 250g of raspberries & a few drops of vanilla stevia so yummy. Thanks for the inspiration Teresa x :)

  58. silvia says:

    Wow, just made this wit coconut flour and frozen raspberries instead of blueberries and they are delicious! Perfect for my little 2 year old to take to daycare. Thanks!

  59. Coleen says:

    Hi Teresa, these are delish! Hubby loves them too. Just a question about the fat content, is 20gm of fat per muffin correct? Does the amount of fat matter less because they are good fats, or is there a way to reduce the amount of fat. Thanks Teresa, :) x

  60. Jayde says:

    Hi Teresa,

    I love these muffins so light and tasty, I made them for the first time yesterday. Can I please ask why you say to put them in the fridge? I find they are softer left out. Also im asking this question because I have made your muesli slice a number of time and that also says to be stored in the fridge, is there any reason for this other then it can be keep longer is it ok to leave out of the fridge ?? Thank you

  61. Kerry says:

    Thanks for another incredible recipe. Have just made these and they smell and taste delicious!

  62. caroline says:

    Hello.i was always lost when cooking,and using different flours of how much water should i use.lets say with coconut flour??
    Spelt?is there anyway u could post it please as I’ve been a failure with few cakes and muffins:(
    Thank u

  63. Sarah says:

    Loved this recipe! Made it today, with raspberries (frozen) instead as I actually prefer them in baking over blueberries. They are delicious! I’m going to freeze some for my son to take to pre school. He loves them!

  64. Abbey says:

    Is the cook time the same for the coconut flour version?

  65. Anghared Finch says:

    Thank you so much for your lovely recipes. This is one of my favourites, this Christmas I used fresh cranberries instead of blueberries and doubled the honey. The boyfriend likes them so much that he chooses them over the wheat and sugar muffins!

  66. Marnie says:

    Hi Teresa,
    Can I substitute pineapple for the blueberries and would that work? I’m looking for a healthy pineapple and chia muffin recipe.

  67. Julie says:

    Hi Teresa

    My husband is dairy, banana and coconut intolerant and of course it must be refined sugar free. I appreciate a recipe I don’t have to modify whilst I’m learning what works as coconut features highly in your recipes. In the oven now, fingers crossed my big and little men love them!

  68. Alix says:

    These look great! Could you use hazelnut meal instead of almond meal? I like hazelnuts better than almonds!

  69. Ester says:

    My 4 year old said: mummy, these taste like cake! Enough said.

  70. jo cook says:

    is the coconut oil melted first

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