Blackberry & Blueberry Muffins

Blackberry muffins
This weekend we’ve been refurnishing the living room. We celebrated the result with muffins made on almond flour. David’s sister is a photographer (check out her website), she came by to give us some hints and tricks for improving our food photography. It ended up with her taking the pictures herself …

Blackberry & Blueberry Muffins
12 medium sized muffins

2oo g raw almonds
100 g shredded coconut
1 large ripe banana
3 organic eggs
4 tbsp coconut oil or melted organic butter
1/2 cup / 125 ml plain yogurt
10 fresh soft medjool-like dates, pitted
2 tsp baking powder
1 tsp vanilla extract or ground vanilla
1/2 tsp ground cinnamon
1 pinch sea salt
2 handful of berries (we used blackberries and blueberries)

Preheat the oven to 400F / 200° C and line 12 muffin molds. Place the almonds in a food processor and pulse until you have a fine flour. Then add the rest of the ingredients (except the berries) and blend until well combined. Remove the knife-blades and add the berries, stir with a spoon to mix. Pour the batter into the muffin molds and bake for 12-15 minutes.

Photo by: Johanna Frenkel


  • Terri
    Can you use frozen berries and if yes do they need thawing? Love your site
    • Margarita
      I used frozen blueberries and didn’t thaw them. Absolutely delicious!
  • hi excellent page with great recipes I wonder what you think of the combinations of fruit sour sweets as kiwi and banana or can be mezlar 3 fruits at atime, if you can combine with other foods? thank you very much
  • Vitolinka
    Didn't have dates but used dried plums instead. It was super yummmi. also added some raspberries and banana pieces in the end. super delicious. thanks for the recipe!
  • Caroline
    If you use almond flour insted, should you still use 200 g ? Caroline
  • [...] [...]
  • Kristine
    Ser supergoda ut! Vad skulle man kunna byta ut riven kokos mot?
  • Kristina Bentzen
    Har lige bagt disse muffins, dog med citron og 85% chokolade istedet for med bær. Nu skal de med ud og gå langs stranden i det gode vejr. :) Tak for jeres fantastiske opskrifter. Håber selv på at kunne beskæftige mig med mad som job om nogle år. Kristina
  • WOW just what I was searching for. Came here by searching for paleo diet
  • Hey there! I tried out your recipe and adapted it a little bit according to my cupboard... it was super good! Check it out: x Louise
  • [...] Adapté de Green Kitchen Stories [...]
  • Charlotte
    Would it be possible to use ground almonds as an alternative to almond flour? Or even just regular flour? (although I'm not sure how severely this would affect the flavour) Thanks in advance, these look delicious!
  • [...] Det blev det så til, og jeg må endnu en gang tilstå at have fundet inspirationen hos Green Kitchen Stories. Jeg har dog valgt at substituere æg med chiafrø, der er en fortræffelig æggeerstatning og [...]
  • cherryberry
    How do I convert the 200 grams almonds into flour?
  • Courtney
    Is that measurement on the yogurt 1/2 cup? These sound divine! I can't wait to try them! Thanks!
  • Amanda
    Made these last night and they were really lovely. I've taken to calling them "scuffins" as they remind me of a muffin+scone. / Worked great in the mini-muffin tin as well. Next time I may add 1 tsp. almond extract to complement the flour, and maybe a sprinkling of raw sugar on top. / thanks so much for the recipe!
  • [...] Quelle / Source: adapted from Green Kitchen Stories [...]
  • Lc
    Can I substitute cashews for the almonds?
    • Sure, any kind of nuts will work. /Luise
  • I am so excited by this recipe! I've actually been experimenting with dates, trying to make date syrup for recipes with excellent results. Can't wait to try these! thanks :)
  • I just found your blog through tastespotting and I'm really enjoying your cooking style (it's similar to mine!). Check out my blog if you're interested:

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