Wild Blueberry & Almond Muffins

I had some frozen wild blueberries left in my freezer and when I decided to make something nice with them - this happened. These are now my favourite muffins. Period.

The sweet tartness of wild blueberries really takes these muffins to the next level. I love to use yoghurt when baking cakes, especially if I have berries or fruit involved in the recipe. It adds some moisture and also makes the dough taste really light. I think you get the picture already...I'm just really happy about the way these turned out and I couldn't wait to share it with you.

Do use wild blueberries (also known as bilberries) as they have a richer taste when cooked compared to blueberries. You can usually find them frozen at health stores. I was lucky to still have some wild blueberries from a Lithuanian forest in my freezer. However, if you decide to use blueberries, add less sugar when preparing the filling.

For 10 regular size muffins |   1 cup - 250ml   |   1 tbsp - 15ml   |   1 tsp - 5ml


  • 3 large eggs
  • 80 g of butter
  • 1/2 cup of sugar
  • 150 g of natural yoghurt (not greek)
  • 100 g of almond flour
  • 7 tablespoon (85ml) of plain flour
  • 1 teaspoon of vanilla extract
  • zest of 1/2 lemon
  • 1 1/2 teaspoon of baking powder
  • a pinch of salt

for the wild blueberry filling:

  • 200 g of fresh or frozen wild blueberries
  • 3 tablespoons of sugar

Prepare the filling: mix wild blueberries with sugar and simmer in a saucepan until reduced by half. Set aside to cool. The filling is now ready to be used.

Preheat oven to 180°C (no fan) - adjust temperature if using fan oven (should be around 160-165 °C). Melt butter and let it cool. Mix butter with sugar, beat in the eggs until well incorporated. Mix in natural yoghurt, lemon zest, vanilla, salt. Mix in almond flour and baking powder. Lastly, carefully fold in the flour until just incorporated. Line muffin tray with paper muffin cases. Fill 2/3 of each muffin case with the prepared dough. Divide wild blueberry filling adding a generous spoon on top of each muffin. You can sprinkle each muffin lightly with sugar to give it a crispier top. Bake for 30-35 minutes until golden brown. Remove from baking tray to cool before serving.