Blueberry & Almond Breakfast Muffins

Blueberry & Almond Breakfast Muffins

Make a batch of these muffins on a Sunday afternoon and your future self will be thanking you all week as you happily unwrap your muffin and enjoy with a nice cup of tea.


  • 80g Smooth/Crunchy/Coconut Almond Butter
  • 200g Greek yoghurt 
  • 1 large ripe banana, cut into chunks 
  • 1 large egg 
  • 1 tsp vanilla extract 
  • 120g light brown sugar 
  • 220g plain flour 
  • 50g rolled oats 
  • 1 tsp baking powder 
  • 1⁄2 tsp bicarbonate of soda (baking soda) 
  • 1⁄2 tsp salt 
  • 65g blueberries 
  • 75g medjool dates, pitted and chopped
For the topping
  • 2 Tbsp light brown sugar 
  • 50g flaked almonds 
  • 2 Tbsp seeds, such as sesame, poppy, pumpkin or sunflower 


  1. 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.
  2. 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.
  3. Spoon the batter into the muffin cases to about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked almonds and seeds.
  4. Bake for 20–25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container.