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PO BOX 5192
Pinewood, VIC 3149, Australia

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December 5, 2019

This simple one-bowl blueberry muffin recipe is quick and easy to throw together! Not only do these muffins taste great, they are also sugar free and contain zero dairy or gluten – making them a great choice for the whole family! These hold well in the freezer – simply leave them out to defrost (perfect for school lunch boxes!)


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 205 (2255)
  • Carbs: 6.1 (67.1)
  • Fat: 17.2 (189.2)
  • Protein: 6.9 (75.9)
  • Fibre: 2.5 (27.5)
  • Sugar: 2.4 (26.4)
  • Preparation time: 5 minutes
    Cooking time: 20 minutes
    Makes 11 muffins


  • 3 large eggs
  • ¼ cup almond milk
  • ¼ cup olive oil
  • 2 cups almond meal
  • 1/3 cup Nuvia Baking
  • 1 cup fresh blueberries
  • 1 tsp pure vanilla extract


  • 1. Preheat oven to 180 degrees Celsius and prep your muffin tin.
  • 2. Add all the ingredients except for the blueberries into a large mixing bowl and mix until well combined.
  • 3. Fold through berries and bake for 20 mins or until golden and fluffy.

Author : Kelsey Holtzhausen

Kelsey Holtzhausen (@kelseyholtzhausen.nutrition) is a final year BSc Nutrition student from Perth, Western Australia. With a strong passion for health, fitness and food she looks forward to a career working as a Clinical Nutritionist. Kelsey is a firm believer that all food should be enjoyed in moderation, paired with a heathy lifestyle and the avoidance of the conventional “diet” approach to long term health and weight loss. There is no such thing as “bad foods” but rather, better options.

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