Healthy Blueberry, Yoghurt + Lemon Muffins
12 People
190 Cals
Healthy Blueberry, Yoghurt + Lemon Muffins
12 People
190 Cals
About the recipe
These are, without a doubt, the best blueberry muffins I've ever made.Beautifully soft, light and bursting with juicy blueberries, these wholesome muffins are made with creamy Greek yoghurt, heart-healthy extra virgin olive oil and a touch of almond meal for a wonderfully moist, tender crumb. Naturally sweetened with a little pure maple syrup and brightened with fresh lemon, they're the perfect balance of nourishing and delicious.Whether you're looking for a healthy breakfast, lunchbox snack, afternoon tea treat or something to keep in the freezer for busy mornings, these muffins deliver every time. They're simple to make, stay beautifully moist for days and freeze exceptionally well.Blueberries are one of nature's richest sources of antioxidants, particularly anthocyanins, which help protect our cells from oxidative stress and support healthy brain and heart function.Greek yoghurt adds protein, calcium and beneficial probiotics to help support healthy digestion while creating an incredibly tender muffin. Extra virgin olive oil contributes healthy monounsaturated fats, and the addition of almond meal provides extra protein, fibre, vitamin E and minerals while helping keep the muffins beautifully moist.The result is a muffin that's not only delicious but nourishing enough to enjoy as breakfast or a wholesome snack any time of day.
Nutrition Per Serving
190
Calories
7g
Fat
1g
Saturates
3g
Sugars
221mg
Salt
8g
Protein
26g
Carbs
5g
Fibre
Ingredients
Dry Ingredients
- 225 g gluten-free plain flour or all-purpose flour 1 1/2 cups
- 50 g almond meal 1/2 cup
- 3 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp sea salt
Wet Ingredients
- 250 ml natural Greek yoghurt 1 cup
- Finely grated zest of 1 lemon
- 60 ml fresh lemon juice 1/4 cup
- 60 ml pure maple syrup or honey 1/4 cup
- 60 ml extra virgin olive oil or avocado oil or melted butter (1/4 cup)
- 2 large free-range eggs
- 2 tsp vanilla extract
Fold Through
- 250 g fresh blueberries 1 1/2 cups
Method
- Preheat the oven to 170°C fan-forced (190°C conventional). Line a 12-hole muffin tin with paper cases.
- In a large bowl, whisk together the Greek yoghurt, lemon zest, lemon juice, maple syrup, olive oil, eggs and vanilla until smooth.
- Add the flour, almond meal, baking powder, cinnamon and sea salt. Gently fold everything together until just combined. Avoid overmixing, as this helps create a light, tender crumb.
- Fold through the blueberries.
- Divide the batter evenly between the prepared muffin cases, filling each about three-quarters full.
- Bake for 25–30 minutes, or until the muffins are lightly golden and a skewer inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Teresa's Tips
Don't overmix the batter. A few small lumps are perfectly fine and will give you lighter muffins. Fresh or frozen blueberries both work well. If using frozen berries, fold them in straight from the freezer. Storage
Store the muffins in an airtight container in the refrigerator for up to 4 days.
Freeze individually for up to 3 months. Simply thaw at room temperature or warm gently before serving.
These muffins are delicious served just as they are or with a little butter, ricotta or thick Greek yoghurt alongside a cup of tea or coffee.
Don't overmix the batter. A few small lumps are perfectly fine and will give you lighter muffins. Fresh or frozen blueberries both work well. If using frozen berries, fold them in straight from the freezer. Storage
Store the muffins in an airtight container in the refrigerator for up to 4 days.
Freeze individually for up to 3 months. Simply thaw at room temperature or warm gently before serving.
These muffins are delicious served just as they are or with a little butter, ricotta or thick Greek yoghurt alongside a cup of tea or coffee.
