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.