Healthy Blueberry Muffins a Nigella Lawson Makeover
Transform your breakfast or snack time with "Healthy Blueberry Muffins: A Nigella Lawson Makeover," a wholesome twist on the classic treat inspired by everyone’s favorite culinary queen. These nutrient-packed muffins combine the nutty goodness of whole wheat and almond flours with the natural sweetness of honey or maple syrup, creating a lighter, healthier alternative that doesn’t skimp on flavor. Juicy bursts of fresh or frozen blueberries, a hint of warm cinnamon, and a crunchy rolled oats topping make every bite irresistibly satisfying. Moistened with creamy Greek yogurt, a splash of almond or oat milk, and heart-healthy coconut oil, these muffins are not only delicious but also packed with protein and fiber to keep you energized. Ready in just under 30 minutes, they’re perfect for meal prep or an on-the-go snack. Enjoy these low-sugar, guilt-free delights warm from the oven or pack them for a wholesome treat anytime!
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 50 grams Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 120 grams Honey or maple syrup
- 150 grams Plain unsweetened Greek yogurt
- 80 milliliters Milk (preferably almond or oat milk)
- 1 large Egg
- 1 teaspoons Vanilla extract
- 60 milliliters Coconut oil (melted, cooled slightly)
- 150 grams Fresh or frozen blueberries
- 10 grams Rolled oats (for topping, optional)
Instructions
Preheat your oven to 200°C (400°F). Line a 12-hole muffin tin with paper liners or grease lightly with coconut oil.
In a large mixing bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, salt, and ground cinnamon. Whisk well to evenly distribute the ingredients.
In a separate medium bowl, whisk together the honey (or maple syrup), Greek yogurt, milk, egg, vanilla extract, and melted coconut oil until smooth and well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to overmix; some lumps are fine.
Gently fold in the blueberries, being cautious not to mash them if you're using fresh ones.
Divide the batter evenly among the prepared muffin tin cups, filling each about 3/4 full. Sprinkle a small amount of rolled oats on the tops for an extra touch, if desired.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 121.6 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 564 mg | 43% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
