These are the best muffins, ones that I make on a regular basis over and over again. In fact I always double the recipe so we have 24 ready to go in the freezer! They are so good that my eldest son (who actively only wants to eat junk - he’s nearly 15) asks me to make them..
They are gluten free (can be dairy free too if you like - simply replace to adapt to your liking with the flours or fats you’d prefer).
These taste as good as any of the crap my children want me to buy ie a Starbucks muffin etc.. yet the brilliant thing about them is they are actually good for you. Boosted in protein from the nuts, butter and added egg plus only 80g of sugar inside the muffins which is nothing compared to anything else you can find. They are moist and light but filling.. the perfect breakfast any time of the year.

Makes 12 muffins
165g ground almonds
120g gluten free self raising flour (I use free from)
3 eggs
100g butter
80g muscavado sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp vanilla essence
cup of blueberries
A splash of milk/ dairy free options to loosen - optional

Crumble topping is optional but looks gorgeous and more enticing to eat.
50g unsalted butter
60g mixed seeded flour
30g muscavado sugar
(For this you just rub the butter and flour together and then add in the sugar for a crumbly texture - don’t worry re lumps)

Preheat the oven to 200 and place muffin cases in muffin tins.
Place all the dry ingredients in a large bowl.
Melt the fat and stir in eggs, vanilla.
Pour your wet ingredients into your dry (and blueberries!) and stir together. FYI it works best to use fresh blueberries as frozen cause the mix to get very thick and if you defrost them to use they make everything go a vibrant purple.
Spoon mix into muffin cases 2/3 full, cover in crumble topping and into the oven for 12-15 mins.. or until a skewer comes out clean.
Cool on a wire rack and enjoy!
They freeze brilliantly and are best gently reheated