Really good berry almond muffins, because really good muffins are hard to come by. Ones with just the right amount of sweetness to satiate a sweet tooth, but not enough to make it taste like a cupcake without the frosting. Muffins should, in my opinion include textural ingredients – whether that’s nuts, fruits, chocolate chunks or different flours. And of course, the best muffins always have a streusel.
These berry almond muffins tick all the boxes. They’re sweet, but not too sweet, have texture and a streusel.
I’ve combined three “flours” – a whole meal flour, almond flour and oats that are ground into a flour. This gives them a delicious nuttiness and crunchy texture.
You can use all-purpose flour if you prefer or a wholewheat flour. I’ve tried this recipe using both almond flour and by using almonds ground into a flour. They both work, the almonds give it a nuttier texture as they’re not as fine. You want a cup of either almond flour or almonds ground into a flour. You can do the same substitution for the streusel.
The Berry Filling
You can use fresh or frozen berries and choose one type or mix a few. The only thing it’ll change is how long it takes to cook. If you’re using bigger berries like strawberries, cut them up before cooking. I know this is an added step and sounds like an effort, but the end result is well worth it – it’s so much better than using a store-bought jam in taste and texture.
Muffins that have fruit in them have a shorter lifespan, especially in summer. I’d recommend eating these within 2 days of making them – that’s when they taste the best. If you need to store them longer, keep them in an airtight container in the fridge for no longer than 5 days.
Berry Nut Muffins
- 1 cup almond flour
- ¾ cup wholemeal flour
- 1/3 cup oats ground into a flour
- ½ cup sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 2 eggs
- ¼ cup coconut oil melted and cooled
- 1/3 cup almond milk
- ½ teaspoon vanilla essence
- 2 cups fresh or frozen berries
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/3 cup oats ground into flour
- 1 tablespoon almond flour
- 1 teaspoon sugar
- ½ tablespoon coconut oil softened
- Start by making the berry filling. Add berries, lemon juice and honey to a small saucepan and place on the stove over low heat. The berries will get juicy and soft, and you can mash them with the back of a wooden spoon. Simmer for 20-25 minutes, stirring often until they have thickened and reduced into a jammy consistency. Set aside to cool.
- Make the streusel by combining all the ingredients in a small bowl and mixing together. Set aside.
- Preheat the oven to 180C and line a muffin tray with 9 liners.
- In a large bowl combine the whole-meal flour, almond flour, ground up oats, sugar, baking powder, lemon zest and salt. In a separate bowl combine all the liquid ingredients. Add the liquid ingredients to the dry ingredients and mix until just combined.
- Scoop the batter into the muffin liners, until about halfway fill. On top of that divide the berry filling and then cover the berry filling with the remaining batter. If you want, you can use a toothpick to swirl the filling into the batter for a marbled effect. Top with streusel.
- Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool in the tray for 10 minutes, before letting them cool completely on a cooling rack.
- Store in an airtight container for up to 2 days.
- You can use almonds and ground them up into a flour instead of almond flour for a nuttier muffin.