Leave a Comment

Blueberry Almond Muffins

This is a rather interesting post because it is my first time not laying hands on my own computer to write a recipe on my blog. My computer crashed a week ago so it’s been quite inconvenient to do any blogging let alone the other million things I got to do on the web. My cell-phone has been my best friend these days although I’m starting to get real tired of staring at a tiny screen for long periods of time. So here I am, using my dad’s antique computer to type this recipe out for you.

These are probably the most amazing blueberry muffins I ever made. They’re moist, flavorful and above all, delicious. If you’re not a big fan of almond milk, you can always substitute it with normal cow’s milk. It works just as good.


Yield: 12


  • 1 1/2 cup all purpose flour
  • 3/4 cup white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup grapeseed oil (canola, corn oil works)
  • 1 egg
  • 1/2 cup almond milk
  • 1 tsp vanilla extract
  • 1 cup blueberries
  • 1/4 cup coconut sugar for dusting the tops (brown sugar works)



  1. Preheat oven to 400F. Line muffin cups on muffin tin.
  2. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Use a whisk to mix evenly.
  3. In a separate medium-sized bowl, combine oil, egg, milk, and vanilla. Whisk to mix evenly.
  4. Make a hole in the center of the flour mixture and pour the wet mixture into it.
  5. Using a wooden spoon, mix until evenly combined. Do not over-mix as muffins turn tough if over-worked. (But make sure there’s no random clumps of flour here and there). Use a spatula to scrape the bowl clean.
  6. Fold in blueberries using a spatula, making sure it is distributed evenly throughout the batter. Do not over-mix.
  7. Scoop and evenly distribute batter into muffin cups.
  8. Top and cover muffins with coconut sugar.
  9. Add 1/8 cup of water into the remaining empty cups for muffins to cook evenly.
  10. Bake for 20 minutes until toothpick inserted into center comes out clean.
  11. Cool muffins on rack.
  12. Serve and enjoy!



Adapted from Inspired Taste

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s