You’ll adore these deliciously healthy lemon blueberry chia muffins
- 200g wholemeal flour (gluten-free if required)
- 30g protein powder (pea or soya bean work well)
- 3 tsp baking powder
- 3 tsp baking powder
- 1 tbsp lemon juice
- 60ml yoghurt (or dairy-free alternative, eg. coconut)
- 2 flaxseed or chia eggs*
- To decorate: ¾ tsp ground cinnamon
- 20g ground flaxseed or chia seeds
- 65g stevia
- Zest from 2 lemons
- ½ tsp salt
- 185ml milk (dairy-free if preferred; almond, cashew and coconut milk work well)
- 80ml oil (rapeseed, olive or melted coconut oil)
- 220g fresh blueberries
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 refined 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. 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.
- 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 your chosen milk.
*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 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).