Warm Blueberry & Almond Muffins (Moist Buttermilk Muffins Loaded with Fresh Blueberries)
Saturday, 9 May 2026
There’s something extra special about a weekend breakfast, and these Warm Blueberry & Almond Muffins are exactly the kind of treat that makes slow mornings feel worth savoring. Bursting with juicy blueberries and enriched with the gentle sweetness of ground almonds, these muffins bake up tender, moist, and wonderfully aromatic—thanks to a hint of warm spice that fills the kitchen the moment they hit the oven.
Made with buttermilk for softness and topped with a delicate sprinkle of chopped almonds for crunch, they strike that perfect balance between wholesome and indulgent. Whether you enjoy them warm with a cup of tea or tuck one into your hand as you head out for a country walk, these muffins are simple to make, comforting to eat, and just right for those moments when you want something a little special.
If you love blueberry bakes as much as I do, this small effort delivers big rewards—sweet, jammy berries, a tender crumb, and a muffin that tastes like a hug. Let’s bake a batch together.
I know I don't work full time anymore and I don't really have all that many pressing issues in my life during the week, except for whatever work I make for myself and my church duties, but I still like to pull out the stops a bit at the weekend.
On the weekend I do like to do and enjoy a few things that I normally wouldn't during the rest of the week. Once in a blue moon treats, etc. Most Saturdays I like to make myself a little something special to enjoy for my breakfast. I am not really an egg for breakfast kind of a person, but give me cake or a muffin, and I am in!
I especially love these Blueberry and Almond Muffins. They are meant to be served warm. (That doesn't stop me from enjoying them cold! They are pretty tasty either way.) Moist with buttermilk deliciousness, and lightly spiced with mixed spice . . . that lovely combination of warm baking spices that makes all baked goodies taste that little bit more scrumptious.
Generously stuffed with fresh berries that get almost jammy and even sweeter with the baking. They have a lovely almond flavor . . . both through the use of ground almonds in the batter and through the crunchy sprinkle of chopped almonds that you sprinkle over top before baking.
I was almost tempted to drizzle a lemon glaze over top . . . but then I thought . . . why mess with perfection. These are wonderfully tasty just as they are!
INGREDIENTS NEEDED\
TO MAKE
BLUEBERRY & ALMOND MUFFINS
There is nothing complicated about these tasty muffins!
- 1 5/8 cups (200g) of plain all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground mixed spice (see recipe notes)
- 1/2 cup (50g) ground almonds
- 7/8 cup (175g) of granulated sugar
- 1 medium free range eggs
- 1 1/3 cup (300ml) of buttermilk
- 3 1/2 TBS (50g) of butter, melted
- 2 cups (250g) of fresh blueberries
- 2 TBS (15g) of chopped almonds to top
NOTES ON INGREDIENTS
- Don't be tempted to use self-rising flour. The leavening amounts will be off.
- I have added instructions on making your own mixed spice in the recipe notes. Alternately you could use apple pie or pumpkin spice.
- Use ground unbleached almonds or almond flour.
- In the U.K. use caster sugar.
- You can easily make a good buttermilk substitute by whisking together equal parts of plain full fat yogurt and milk, or full fat sour cream and milk to make up the full amount.
- I used salted butter.
- You can use frozen berries if you wish, but do not thaw them out first.
HOW TO MAKE BLUEBERRY AND ALMOND MUFFINS
As some would say, it's not rocket science!
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup medium muffin pan with paper liners. Set aside. (You could alternately really butter the muffin tin well.)
- Sift the flour, baking powder and mixed spice into a large bowl. Whisk in the ground almonds and sugar. (I use a small wire whisk for this.)
- Beat together the egg, buttermilk and melted butter in another bowl. Stir this into the dry ingredients, mixing only to combine. Fold in the blueberries. (If using frozen berries, do not thaw them out first. Do not overmix as that will toughen your muffins.)
- Spoon the batter into the prepared muffin cups, dividing it evenly amongst them. They should be roughly 2/3 full. (Don't overfill.)
- Sprinkle some of the chopped almonds on top of each.
- Bake for 18 to 20 minutes, until well risen and golden brown. (They should be well risen and the tops should spring back when lightly touched. A toothpick inserted in the center of one should come out clean.)
- Remove from the oven and turn out onto a wire rack to cook for several minutes before serving. Serve warm.
HINTS AND TIPS FOR GREAT MUFFINS
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
FREQUENTLY ASKED QUESTIONS
CAN THESE MUFFINS BE MIXED TOGETHER AHEAD OF TIME?
If you like you can mix together the dry ingredients and the wet ingredients separately, ready to mix together when you are ready to bake them. The dry ingredients can be kept in a bowl, covered on the countertop. The wet ingredients should be kept in the refrigerator, covered. Bring them to room temperature before mixing and baking. I would not do this more than 24 hours ahead of time.
CAN THIS RECIPE BE HALVED?
Yes, you can absolutely halve this recipe. Simply divide all of the ingredients by two and bake in a 6 cup muffin tin. Bake times will remain the same. (This is much easier done using the weight measures rather than the cup. Also it would be 1/2 of the beaten egg.)
CAN THESE BE FROZEN ONCE BAKED?
Yes, these can be frozen after baking. Simply wrap each muffin individually in some cling film and then place them all into a zip lock baggie, label and date. That way you can take out as many or as few as you wish to eat. You can thaw them on the countertop for several hours, or you can gently reheat in the microwave for about 30 seconds on high. You can freeze them for up to three months, properly wrapped.
HOW LONG WILL THESE MUFFINS KEEP ONCE BAKED?
These muffins are best eaten on the day as they are relatively low in fat and contain fresh fruit. They are very easy to freeze however. See above.
A FEW MORE
MUFFIN RECIPES TO ENJOY
We love muffin recipes in this house. Here are a few more tasty muffin recipes that you might also enjoy!
SPECIAL K BREAKFAST MUFFINS - These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend. Simple and filled with fiber. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit. This recipe makes half a dozen fabulous muffins.
GINGERBREAD MUFFINS - I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favorite things to bake and eat! They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. The recipe makes a full batch of 12 fabulous muffins!
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Yield: 12 medium muffins
Blueberry & Almond Muffins
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Quick and easy to prepare for a weekend breakfast or brunch. Especially lovely served warm with a hot drink, or cold orange juice.
Ingredients
- 1 5/8 cups (200g) of plain all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground mixed spice (see recipe notes)
- 1/2 cup (50g) ground almonds
- 7/8 cup (175g) of granulated sugar
- 1 medium free range eggs
- 1 1/3 cup (300ml) of buttermilk
- 3 1/2 TBS (50g) of butter, melted
- 2 cups (250g) of fresh blueberries
- 2 TBS (15g) of chopped almonds to top
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup medium muffin pan with paper liners. Set aside.
- Sift the flour, baking powder and mixed spice into a large bowl. Whisk in the ground almonds and sugar.
- Beat together the egg, buttermilk and melted butter in another bowl. Stir this into the dry ingredients, mixing only to combine. Fold in the blueberries.
- Spoon the batter into the prepared muffin cups, dividing it evenly amongst them. They should be roughly 2/3 full.
- Sprinkle some of the chopped almonds on top of each.
- Bake for 18 to 20 minutes, until well risen and golden brown.
- Remove from the oven and turn out onto a wire rack to cook for several minutes before serving. Serve warm.
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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There’s something wonderfully old‑fashioned and comforting about a cookie that feels like it came straight from your grandmother’s kitchen — and these Nut Jumbles are exactly that kind of treat. Chewy, tender, and generously filled with sweet shredded coconut and toasted nuts, they’re the sort of weekend bake that fills the house with warmth and nostalgia.
Each cookie is topped with a glossy brown‑butter glaze that melts into the warm tops as soon as they come out of the oven, adding both incredible flavor and that signature chewy finish. It’s the kind of simple, homely indulgence that makes you pause for a moment of pure pleasure — the sort of bake your granny might have made “just because.”
If you love cookies with texture, richness, and a touch of nostalgia, these Nut Jumbles are sure to become a new favorite.
The weekend is ahead. It's time to pull out the stops a tiny bit and bake something the family will enjoy. A tiny treat, a bit of an indulgence. Something like these fabulous Nut Jumbles. A deliciously moreish cookie that is a jumble of coconut and toasted nuts, topped with a shiny and sweet, incredibly tasty browned butter glaze.
These truly are wonderful cookies. If you can eat just one of them you are a much better man than I Gunga Din! They are nice and chewy . . . and stogged full of lovely shredded sweetened coconut. In a pinch you can use desiccated, but the cookies will be a bit dry and will not have the best texture. Shredded sweetened really is best.
You can use either toasted walnuts or pecans. Today I used pecans. Both are equally as delicious.
I always toast my nuts before baking with them. Toasting really does enhance their nuttiness and freshens them up a lot. You can also do this well ahead of time and keep them frozen until you want to use them. Just bring them to room temperature first.
10 minutes or so in a moderate oven does the trick just nicely. Just bang those nuts onto a baking sheet and into the oven. 180*C/350*F/gas mark 4. They will smell lovely and nutty. Let them cool before chopping. If I don't have some stored in the freezer, I will usually do this a day or so before I know I am going to bake with them. But you can also do it on the day, just make sure they are thoroughly cool before using them. Mmm . . . there is something about toasted nuts in a cookie that ticks all my flavor boxes.
Don't get me started on this browned butter glaze. Oh boy . . . that really tips a delicious cookie over the edge into FAB-U-LOUS!! You need to put it on the cookies almost as soon as they come from the oven, while they are still hot. It will be kind of thick, but the heat from the cookies will make it quite spreadable. Try not to lick your fingers too many times . . . The glaze helps to keep them nice and chewy, so its purpose is really a two-fold one . . . taste and texture.
This is the kind of cookie your granny would have baked. Just coz she loves you and you are such a good little girl/boy. There is nothing like lovin' from the oven to make you feel all warm and toasty inside!! A glass of ice-cold milk is the perfect compliment to be enjoyed with these!
INGREDIENTS NEEDED
TO MAKE NUT JUMBLES
There is nothing extra-ordinary here.
For the cookies:
- 1/2 cup (113g) butter, softened
- 1/2 cup (95g) granulated sugar
- 1/2 cup packed (100g) dark soft brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (175g) plain flour
- 1/4 tsp bicarbonate of soda (baking soda)
- 1/4 tsp salt
- 1 cup (76g) shredded sweetened coconut
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (60g) sour cream
For the frosting:
- 3 TBS butter
- 1 1/2 cups (195g) icing sugar, sifted
- 2 TBS milk
- few drops vanilla
NOTES ON INGREDIENTS
- I use salted butter. It is the only kind I keep in the house.
- I use Kirkland organic granulated sugar. In the U.K. use caster sugar.
- Make sure you pack the brown sugar firmly into the measuring cup. It should hold it's shape when tipped out.
- Use plain, all-purpose flour.
- You can easily toast your nuts by placing them onto a baking sheet and toasting them in a moderate oven for 8 to 10 minutes. They will smell really nutty when done!!
- You could use unsweetened desiccated coconut in the same amount.
HOW TO MAKE NUT JUMBLES
Like most cookies, these are fairly easy to make and bake. (And eat!!)
- Preheat the oven to 190*C/375*F/ gas mark 5. Line several large baking sheets with baking paper. Set aside. (Alternately you can butter the cookie sheets. Use cookie sheets with rims.)
- Cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla.
- Sift the flour, soda and salt together and stir in just to mix. Stir in the coconut, toasted nuts and sour cream to make a stiff dough. (Don't over-mix the dough. It will be stiff but droppable.)
- Drop by TBS onto the prepared baking sheets, leaving 2 inches in between each. (Don't crowd the baking sheets. Allow room for spreading.)
- Bake for 10 to 12 minutes, until the cookies are set and no impression is left when lightly touched. (They will be golden brown on the bottoms.)
- While the cookies are baking make the glaze. Heat the butter in a small skillet over low heat until it turns a nut brown, about 3 to 4 minutes, swirling it occasionally. (Don't let the butter burn. Remove from heat as soon as you notice brown bits. It will continue to cook in the saucepan.)
- Remove from the heat and whisk in the sugar, milk and vanilla to give you a smooth shiny glaze.
- Spoon the glaze over the hot cookies. Allow to set.
HINTS & TIPS FOR COOKIE BAKING SUCCESS
These hints and tips are sure to help you make the best cookies ever.
- Use flat cookie sheets without sides for even baking.
- Place cookies at least 2-inches apart on baking sheets to allow for spreading.
- Use a sheet of baking parchment or a light spritz of cooking spray to grease your cookie sheets. It's not necessary to repeat this step for every batch but do wipe off any crumbs or sugar from the surface before adding the next batch.
- Place your cookie sheets in the middle of the oven.
- Make sure the sides of your cookie sheets don't touch the edges of the oven so that heat can circulate evenly and properly.
- Pay particular attention to bake times. An extra minute or two can make a big difference to the end result since cookies are for the most part quite small and bake quickly. Always aim to underbake rather than overbake. Cookies do continue to bake after you remove them from the oven.
FREQUENTLY ASKED QUESTIONS
CAN I USE DESICCATED COCONUT INSTEAD OF SHREDDED COCONUT?
By all means use desiccated coconut in the same amount/weight as the shredded coconut. It might alter the texture a tiny bit, but they will still be delicious!
WHAT CAN I USE INSTEAD OF SOUR CREAM?
You can easily substitute plain yogurt for the sour cream in this recipe.
IS IT NECESSARY TO TOAST THE NUTS?
Not really, but I have always found that toasting the nuts before you bake with them really helps to develop their naturally nutty flavor. They just taste better.
DO I NEED TO COOL THE NUTS PRIOR TO ADDING THEM TO THE COOKIE BATTER?
Yes, absolutely cool the nuts prior to adding the to the cookie batter. Hot nuts will melt the butter and change the consistency of the batter which could affect the end result.
CAN I FREEZE THE DOUGH OR THE BAKED COOKIES?
Yes, feel free to freeze the dough or the baked cookies. To freeze the dough, divide it into cookie sized dollops on a lined baking sheet and freeze while on the sheet. Remove to a zip lock baggie after they have frozen. Label and date. You can bake from frozen. It may take a few more minutes than the recipe requires for them to bake properly. Use the dough within 3 months. Likewise, you can freeze the already baked cookies in an airtight freezer container. Label, date and freeze. Use within 3 months for optimum flavor.
CAN I ADD CHOCOLATE CHIPS OR DRIED FRUIT TO THE COOKIE DOUGH?
Yes, but don't go overboard. Less is more. I would only add about 1/2 cup of each so you just get a "taste" in the finished product.
A FEW OTHER COOKIE RECIPES TO ENJOY
We are cookie monsters in this house. Here are a few other cookie recipes that we enjoy!
QUARTER CUP COOKIES - A small‑batch twist on the classic Ten Cup Cookies — all the same irresistible flavors, but in a perfectly sensible batch of just 13 buttery, crisp‑edged, chewy‑centred cookies. Each bite is packed with the best bits: peanut butter, chocolate chips, oats, coconut, toasted pecans, and raisins, giving you that savory‑sweet, nutty, chocolate‑studded goodness in every mouthful. They’re wonderfully moreish, incredibly easy to make, and ideal for small households or anyone who loves homemade cookies without the temptation of seven dozen sitting on the counter. A true baker’s‑dozen treat.
PEANUT BUTTER EVERYTHING COOKIES - These cookies are the kind of bake that makes the whole kitchen smell like comfort. They start with a buttery peanut‑butter base and then get absolutely stogged full of all the good things — oats, chocolate, coconut, and a bright pop of orange zest that lifts every bite . Crisp at the edges, tender in the middle, and completely moreish, they taste like every favorite cookie rolled into one irresistible treat. If you love a cookie that’s generous, flavor‑packed, and impossible to stop nibbling, this is the batch to bake today.
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Yield: 4 dozen
Nut Jumbles
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
A moreishly chewy drop cookie topped with a sweet browned butter icing! These can be frozen before frosting if desired.
Ingredients
For the cookies:
- 1/2 cup (113g) butter, softened
- 1/2 cup (95g) granulated sugar
- 1/2 cup packed (100g) dark soft brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (175g) plain flour
- 1/4 tsp bicarbonate of soda (baking soda)
- 1/4 tsp salt
- 1 cup (76g) shredded sweetened coconut
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (60g) sour cream
For the frosting:
- 3 TBS butter
- 1 1/2 cups (195g) icing sugar, sifted
- 2 TBS milk
- few drops vanilla
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Line several large baking sheets with baking paper. Set aside.
- Cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla.
- Sift the flour, soda and salt together and stir in just to mix. Stir in the coconut, toasted nuts and sour cream to make a stiff dough.
- Drop by TBS onto the prepared baking sheets, leaving 2 inches in between each.
- Bake for 10 to 12 minutes, until the cookies are set and no impression is left when lightly touched.
- While the cookies are baking make the glaze. Heat the butter in a small skillet over low heat until it turns a nut brown, about 3 to 4 minutes, swirling it occasionally.
- Remove from the heat and whisk in the sugar, milk and vanilla to give you a smooth shiny glaze.
- Spoon the glaze over the hot cookies. Allow to set.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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