Breeze Blueberry Muffins


Classic blueberry muffins made with Almond Breeze almondmilk. Top with streusel if you like.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
12 muffins


  • ¾ cup sugar

  • 6 tablespoons butter, softened

  • 1 egg

  • ¾ cup Almond Breeze Vanilla almondmilk

  • 2 cups flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 1 ¼ cups fresh blueberries

Streusel (optional):

  • 1 tablespoon Blue Diamond Honey Roasted Almonds

  • 1 ½ tablespoons butter, softened

  • 1 ½ tablespoons brown sugar

  • 1 ½ tablespoons flour

  • 1 ½ tablespoons rolled oats


  1. Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

  2. Stir together sugar and butter in a large bowl until light and fluffy. Stir in egg, then stir in Almond Breeze. Stir together flour, baking powder, and salt and add to butter mixture, stirring very lightly. Stir in blueberries.

  3. Spoon equal amounts into lined muffin cups. If preparing streusel, mix all ingredients in a small bowl using your fingers. Sprinkle over muffin batter.

  4. Bake for 25 minutes or until muffins are cooked through. Makes 12 muffins.


Nutritional analysis per serving (with streusel): Calories 230 Total Fat 9g Cholesterol 35mg Sodium 210mg Potassium 60mg Total Carbohydrate 34g Dietary Fiber 1g Sugars 17g Protein 4g

Nutritional analysis per serving (without streusel):
Calories 200
Total Fat 6g
Cholesterol 35mg
Sodium 200mg
Potassium 50mg
Total Carbohydrate 31g
Dietary Fiber 1g
Sugars 15g
Protein 3g