makes 6

30 minutes


  • 30g coconut oil, melted⁠
  • 100ml plant based milk⁠
  • 1 tbsp lemon juice
  • 4 tbsp Sweet Freedom CARAMEL SYRUP
  • 75g almond flour (ground almonds)
  • 1 tsp baking powder⁠
  • 75g your choice of flour
  • 100g blueberries


  1. Preheat oven to 180°C.
  2. Combine the wet ingredients in a bowl.⁠
  3. Sift in the flours and baking powder. ⁠
  4. Mix well, adding a tiny splash more milk if it’s too dry. ⁠
  5. Fold in the fresh blueberries.⁠
  6. Pop your six muffin cases into a muffin tin and spoon the mixture into each one.⁠
  7. Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.⁠

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