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Blueberry Almond Muffins

Blueberry and almond muffins

I have never met a muffin that I have not liked. It all started when my brother gave me a muffin recipe book for my birthday when I was about 12 years old. Baking has the power to transport us back to simpler times, evoking cherished memories from our past.  And these muffins are just so delicious and cozy. With  the warmth of orange zest and comforting spice of cinnamon and ginger, and my absolute favourite flavour,almond!!

Blueberry and baby marrow almond muffin

Why baby marrow/courgette/zucchini…whatever you call it

Because it just works. Just like my carrot and courgette muffins. (That I can’t currently find on my website)it has a similar texture to carrots and just kinds of melts away in baking.

So I will be adding baby marrows to baking till the end of days because it adds extra fibre. So it works great for kids that needs to eat more vegetables.

What flour to use to make these muffins gluten-free

I am currently on a mission to eat more anti-inflammatory and hormone loving food. That also keep my  blood-sugar stable. I want my blog to be a place where I meet people in the middle in terms of healthy affordable recipes. And maybe it is not in your budget to buy coconut  sugar, almond flour and maple syrup then at least you are adding vegetables to your muffins and that is also a great start. Gluten-free flour can also cause a blood-sugar spike so read labels and see if you can find a gluten free flour with some added protein in the form of chickpea flour or almond flour.

Most recipes can easily be adapted to make it gluten-free, and dairy free. I also like the combination of almond flour and spelt flour but when I made this recipe I used half almond and half stoneground flour.

I also did not have coconut sugar so I used normal sugar. So play around with ingredients that suits your health and budget. Recipes are meant to be experimented with.

Other similar recipes on the blog are

Banana muffins with oaty crumble

Pumpkin muffins

Blueberry, baby marrow and almond muffins

  • Author: Ankie Niesing



Dry Ingredients

  • 1 ¼ cups stoneground flour
  • 1 cup almond flour
  • 3/4 cup brown sugar or coconut sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ginger
  •  t¼ tsp sea salt

Wet Ingredients

  • 2 eggs
  • ¼ cup olive oil
  • 1 tsp vanilla extract
  • 1tsp almond extract cup non dairy milk
  • 3/4 cup plain yogurt
  • zest of one orange

Fold In

  • 2 cups baby marrow grated
  • ½ cup frozen blueberries

Top with 50 g toasted flaked almonds


  • Preheat oven to 180’C
  • Line muffin tins paper cases or silicone moulds
  • In a large bowl, mix all wet ingredients together.
  • In another large bowl, mix all dry ingredients together.
  • Add the dry ingredients to the wet ingredients. Mix until well combined.
  • Lay cheese cloth or a clean kitchen towel on the counter. Place all the shredded zucchini in the towel and wrap up to be able to wring it out.
  • Over the sink, wring out any excess liquid from the zucchini.
  • Open up the cloth and place into the muffin mixture.
  • Add the wild blueberries and gently fold them in alongside the zucchini.
  • Equally fill lined muffin tin with muffin mixture.
  • Bake for 25 min at 350F.
  • Remove from the oven and let cool.

Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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