These healthy blueberry muffins make a great breakfast on-the-go option for busy mornings, a handy portable snack or lighter post meal dessert. They’re made using better-for-you ingredients, but still taste delicious!
When it comes to breakfast or snack options, blueberry muffins are a classic. But many store-bought versions are loaded with sugar and unhealthy fats, leaving you with a delicious yet less-than-healthy treat. The good news is that with a few simple tweaks, you can transform blueberry muffins into a wholesome, nutrient-packed snack that still satisfies your sweet tooth.
Why I love making these healthy blueberry muffins:
By making a few simple ingredient swaps, these healthy blueberry muffins become much more nutritious than the typical sugar-laden varieties. Instead of plain flour, I’m using a mixture of oats and ground almonds to up the fibre and healthy fat content. This makes them more balanced and less likely to give you a sugar spike followed by a crash.
Rather than using oil or butter, I’ve opted for using a combination of fat-free Greek yoghurt and peanut butter to add moisture. These swaps will also make my healthy blueberry muffins more well-rounded whether you’re enjoying them for breakfast or as a snack.
I’m using a lot less sugar than you would typically find in a muffin recipe or a shop bought muffin. I’ve also packed in the blueberries for even more fibre, nutrients and antioxidants.
The combination of yoghurt, peanut butter, eggs and ground almonds helps bump up the protein content. If you’re looking to enjoy these healthy blueberry muffins for breakfast, I would recommend eating 2 of them as a serving. This way you’ll be getting 16g protein for 362 calories. Top them with Greek yoghurt and nut butter to bring up the protein value of the meal to around 20g, which is what I usually aim for per meal to keep me full and satisfied.
Why you need to try these healthy blueberry muffins:
Balanced Nutrition – These healthy blueberry muffins are packed with a variety of nutritious ingredients like oats. nuts, nut butter, yoghurt and eggs – all the typical ingredients you would find in a healthy breakfast. This creates a balance of macronutrients – carbohydrates, healthy fats, and proteins – along with important vitamins and minerals.
Convenience – Muffins are portable and easy to make in batches, making them a great grab-and-go option. Whether you’re in a rush in the morning or need a quick snack during the day, these muffins provide a nutritious option that’s already pre-portioned and ready to eat.
Filling and Satisfying – By using ingredients like oats, nuts and blueberries, these healthy blueberry muffins are rich in fibre, which supports digestion and promotes satiety. This makes them filling enough to keep hunger at bay without the empty calories of processed snacks or sugary pastries.
Customisable – You can easily adjusted this recipe to likes, preferences and dietary needs. I’ve included a few substitution ideas below if you need them.
Controlled Sweetness – Unlike store-bought muffins that are often loaded with refined sugars, I’ve used a lot less added sugar in these homemade healthy blueberry muffins. Using less sugar helps prevent sugar crashes and reduces overall sugar intake, keeping your blood sugar levels more stable.
Energy Boost – With ingredients like whole grains and fruits, these healthy blueberry muffins provide slow-releasing energy, perfect for starting your day or as an afternoon pick-me-up. They deliver complex carbohydrates and fibre, ensuring you stay energised without the sugar spikes and crashes.
How to make these healthy blueberry muffins:
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Preheat oven to 180C/160C fan/340F.
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In a large bowl, mix together the yogurt, peanut butter, maple syrup, eggs, milk and lemon juice.
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Add the oat flour, ground almonds, baking powder, baking soda and a pinch of salt. Mix until you have a smooth batter.
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Fold in the blueberries and lemon zest, then divide between 10 muffin cases. Bake for 20 minutes, then leave to cool completely on a cooling rack.
Some substitution options:
Peanut butter – any nut or seed butter will work instead of peanut butter.
Milk – any milk will work including dairy-free options.
Yoghurt – if you need to make the recipe vegan, feel free to substitute the yoghurt with a thick Greek style dairy-free yoghurt.
Eggs – I haven’t tried it myself, but flax eggs should also work if you want to make these healthy blueberry muffins vegan. To make 2 flax eggs mix 2 tbsp ground flaxseed with 6 tbsp warm water and leave them to set for 10 minutes.
Maple syrup – Any liquid sweetener will work like honey, agave, rice syrup, etc.
Blueberries – If you’re not a blueberry fan, you can add other berries like raspberries. Other additions will also work like nuts, dried fruit or chocolate chips.
How to store your healthy blueberry muffins:
You can store these healthy blueberry muffins in an air-tight container at room temperature for up to 3 days. They’ll last longer in the fridge.
They also freeze well for up to 3 months. Wrap them tightly in foil or place them in freezer bags.
These healthy blueberry muffins are:
- Vegetarian
- Gluten-free
- Can be made vegan/dairy-free
- Made with better for you ingredients
- Easy to make
- Higher in protein
- Higher in fibre
- Packed with antioxidants
- Lower in sugar
Healthy Blueberry Muffins
Ingredients
- 200g fat-free Greek yoghurt
- 50g peanut butter
- 5 tbsp maple syrup
- 2 tbsp milk of choice
- 2 tbsp lemon juice
- 2 medium eggs
- 150g oat flour*
- 50g ground almonds
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 160g blueberries frozen or fresh
- Zest of 1 lemon
Instructions
- Preheat oven to 180C/160C fan/340F.
- In a large bowl, mix together the yogurt, peanut butter, maple syrup, eggs, milk and lemon juice.
- Add the oat flour, ground almonds, baking powder, baking soda and a pinch of salt. Mix until you have a smooth batter.
- Fold in the blueberries and lemon zest, then divide between 10 muffin cases. Bake for 20 minutes, then leave to cool completely on a cooling rack.
Notes
Nutrition
How can I make them vegan? Thank you