Healthy blueberry and lemon muffins

If you’re anything like me, one thing I really miss is my morning bucket of latte with a delicious blueberry muffin on the side.  Anyone else?  Can’t be just me, surely.  Back in the day when I was a slave to the corporate world, this was my go to breakfast on the run.

Of course, with a combined calorific value of nearly 600 KCals I wasn’t really starting my day the right way.  That’s without thinking about the sugar and unhealthy fats in both too.

I don’t believe in depriving myself, nor starving myself – the reality is that will only lead to a massive binge.  For those of you who follow my page, you will know that I’m all about finding healthy alternatives to my favourite snacks.  This recipe is a fantastic take on a blueberry muffin, but with significantly less calories, unhealthy fats and sugar than it’s coffee shop cousin.


210g of white whole wheat flour
1 tsp baking powder
1 tsp ground cinnamon
80g coconut oil (melted)
120g honey
2 large eggs (room temperature)
285g greek yoghurt
2 tsp vanilla extract
120g fresh blueberries
Zest of 1 lemon
1 tbsp raw sugar for sprinkles (optional)


  1. Preheat the oven to 180 degrees and pop 12 muffin cases in to a muffin tin.
  2. In a large mixing bowl, combine the dry ingredients and mix well.  Reserve 1 tsp of flour.
  3. In another bowl, mix the honey and oil and beat together with a whisk.
  4. Add the eggs and beat well
  5. Add the yoghurt and vanilla and mix well.
  6. Add the wet ingredients to the dry and mix until combined.  A few lumps don’t matter!
  7. In a small bowl, toss the blueberries in your reserved flour until well coated.  This stops them from sinking and the colour from bleeding too much.
  8. Gently fold the blueberries and lemon zest into the batter.  It’ll be a thick mixture – don’t worry!
  9. Divide into the cases and sprinkle with the sugar
  10. Bake for 25-30 mins or until a toothpick comes out clean and they’re golden on top
  11. Leave to cool and enjoy!

These will keep at room temperature for a couple of days, fridge up to 5 and freezer for 3 months.



6g Fat
55g Carbohydrate
12g Fat


6g Fat (good fats!!!!)
17.3g Carbohydrate
5g Protein

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