[ RECIPE ] Blueberry & Raspberry Muffins with Cinnamon Crumble
Prep time
Cook time
Total time
Serves: 12 Muffins
  • The Crumble
  • 2 tablespoons Maple Syrup
  • 40g Chopped Almonds
  • 30g Protein World Vanilla Vegan Blend
  • ¼ teaspoon Ground Cinnamon
  • Dry Ingredients
  • 190g Plain Flour
  • 170g Ground Almonds
  • 100g Golden Caster Sugar
  • 2 teaspoons Baking Powder
  • Wet Ingredients
  • 350ml Unsweetened Almond Milk
  • 40g Frozen Raspberries
  • 40g Frozen Blueberries
  • 120ml Sunflower Oil
  • Zest of 1 Lemon
  • 2 tablespoons Lemon Juice
  • Icing Sugar (topping)
  1. Start by adding all of the crumble ingredients to a large enough mixing bowl then combine everything and set-aside for now.
  2. Pre-heat the oven to 180C / 350F.
  3. Combine the dry ingredients in a separate large bowl then mix well so that everything is evenly distributed, then add the wet ingredients and continue to mix so that no lumps remain in the batter.
  4. Line a muffin tray with the muffin cases then pour the batter into a large enough jug and pour into each case. Fill each case very close to the top, then add the crumble topping.
  5. Bake in the oven for 30-35 minutes or until you insert a knife into the centre of a muffin and it comes out clean.
  6. When the muffins are cooked leave them out to cool then top with some icing sugar for additional sweetness.
Recipe by Food & Fitness Always at http://foodandfitnessalways.com/recipe-blueberry-raspberry-muffins-with-cinnamon-crumble-9872/