Healthy recipes: Blueberry and Lemon muffins

Try this healthier muffin recipe which uses 30% less milk, 10% less oil, 50% less flour, 50% less salt and 70% less sugar than traditional methods.

You’ll find that these taste not at all synthetic like shop-bought varieties and have a much subtler sweet taste due to the heart healthy olive oil used in place of vegetable oil.

Eat these for breakfast or a hearty snack, with less guilt and more flavour than a regular muffin!



  • 2 eggs
  • 170ml skimmed milk
  • 100ml good quality olive oil
  • 270g self-raising flour
  • 70g caster sugar
  • 250g frozen blueberries
  • rind of 1/2 lemon
  • ½ tsp salt


  1. Preheat the oven to 200c.
  2. Mix together eggs, milk and oil.
  3. In a separate bowl, mix flour, sugar and salt.
  4. Mix the two bowl mixtures together with the frozen blueberries and lemon, adding in the dry ingredients slowly. Be careful not to overmix as you want a light, fluffy muffin.
  5. Spoon into 12 muffin cases and bake for 25 minutes or until light brown on top.
  6. Leave to cool – then scoff! Serve with a nice natural yoghurt or a few slices of canned peaches.
  7. Got some left over? This recipe is great to freeze if you want seconds, thirds and fourths!

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