Sometimes only a muffin will do! These muffins are bursting with juicy plump blueberries and zingy lemon surrounded by a moist soft cloud-like sponge. They are so much tastier and healthier than shop-bought varieties and contain zero sugar too.
All you need is 12-15 minutes preparation time and 20 mins baking time, then hey presto, you have a batch of delicious muffins. Just add tea!
These muffins can be made gluten-free (by using gluten-free flour), vegan (by using flaxseed or chia eggs, dairy-free yoghurt and milk) and are suitable for diabetics (by using stevia instead of sugar). To be honest, though, these muffins taste so good, no one will guess that they are healthy! They are popular also with children (they look great in party bags!), so a great way of encouraging healthy eating at a young age.
These muffins contain flaxseed or chia seed to boost the nutritional profile (omega-3, protein, fibre, iron, calcium) and protein powder. If you have run out of protein powder, you can substitute for more flour. I have also tried these muffins with goldenberry and chia power blend which adds to the lemony zing as well as a mighty dose of anti-oxidants. So let them eat (healthy) cake!
These muffins freeze beautifully, making them ideal for batch cooking and they defrost quickly for healthy snacks (I pop them in our lunch-boxes and have them as pre-work-out snacks) or as petit fours after a meal.
I make these as mini-muffins but if you prefer giant muffins, use a large size muffin pan and just bake for 10 minutes longer.
Makes: 12 mini muffins, 6 large muffins
- 200g wholemeal flour (gluten-free if required)
- 20g ground flaxseed or chia seeds or chia with goldenberry powder blend
- 30g protein powder (pea, soya bean or whey work well)
- 65g stevia
- 3 tsp baking powder
- Zest from 2 lemons
- 3 tsp baking powder
- ½ tsp salt
- 1 tbsp lemon juice
- 185ml milk (dairy-free if preferred; almond, cashew and coconut milk work well)
- 60ml yoghurt (or dairy-free alternative, eg. coconut)
- 80ml oil (rapeseed, olive or melted coconut oil)
- 2 eggs (or flaxseed or chia egg alternative*)
- 220g fresh blueberries
- To decorate: ¾ tsp ground cinnamon
*To make a chia or flax egg simply hydrate 1 tbsp of seed with 3 tbsp cold water and allow to thicken for 15 min before using.
- Preheat the oven to 200°C or 180°C fan oven,
- Lightly grease your muffin tray(s) with a little coconut oil.
- Mix together the dry ingredients: flour, ground flaxseed or chia or chia and goldenberry powder, protein powder, stevia, baking powder, salt and lemon zest in a large bowl.
- Mix together the wet ingredients in a small bowl: lemon juice, milk, yoghurt and eggs/ flaxseed or chia egg.
- Add the wet ingredients to the dry and stir to combine. Gently stir in the fresh blueberries.
- Spoon the cake batter into the prepared muffin tray(s). Sprinkle a little ground cinnamon on each muffin. Bake for 20 mins until golden brown and a skewer comes out clean.
- Allow to cool for 5 mins before transferring onto a wire rack to fully cool. Put the kettle on and enjoy! These are also delicious with some cream (coconut or dairy-cream) or custard (dairy or vegan).
- If preferred, you can use coconut sugar in place of stevia. Just add 80g.
- Why not make lemon coconut blueberry muffins? Add 30g of desiccated coconut and 2 tbsp more of milk.
Don’t forget you can find my favourite recipes in my FREE eBook here.