Do you ever have those times where you just really don’t feel like baking? Or cooking? Or really doing much of anything in the kitchen? That’s been me for the past few weeks and so last week I completely gave into the feeling. No post, no social media, no emails… I just took myself on a little break. Well, not really a break because I still had work and the rest of life going on, but nothing food-related progressed until yesterday. Like a little niggle in the back of my brain, the desire to make something came back and I was out to the shops to pick up some ingredients as soon as the opened. The first thing I did after stepping foot in the kitchen was to whip up a batch of my healthy blueberry muffins, which I first made a few months ago and held off posting until I could make them again.
What’s so healthy about them?
It’s a fair question, and it deserves an answer. What does make these healthy blueberry muffins deserving of the title?
- Low fat
- Cholesterol free
- High in fibre
- Packed with vitamins (thank you blueberries)
- Contain omega-3 (thank you ground flaxseed)
I mean… as if you needed convincing! But seriously, that’s all good stuff right there. I’m no doctor or nutritionist, but I know vitamins and omega-3 are good for you.
Make ahead breakfast, or perfect snack?
Tough call. I like them as a snack personally but I also keep a few on hand in the freezer as a sort of “emergency breakfast”, in case I ever find myself needing to dash out the door on an empty stomach. Generally speaking though, I like to eat a healthy blueberry muffin with a cup of fruit tea, or a homemade coffee on a weekend morning, at that spot at around 11 am which always seems to find me at a loss for something to do if I’m at the house on my own.
A note on paper cases
I’ve photographed them with paper cases, but after the first couple of batches, I’ve actually taken to using a silicone muffin tray instead. Because these healthy blueberry muffins have no added fat they tend to stick to paper cases really easily and make them a pain to peel off. My solution? Ditch the paper cases! If you don’t have a silicone muffin tray to hand, I’ve found greasing the inside of the paper cases with oil before adding the mix helps.
Looking for more low-fat recipes? Look no further!
Look no further – I’ve got you covered with these low-fat, vegan recipes:
- Crispy Chickpea Salad, with a Spicy Lemon Pepper Dressing
- Kale & Potato Soup (gluten free)
- Chocolate Smoothie Breakfast Bowl
- Low fat pumpkin & cranberry muffins
Healthy Blueberry Oat Muffins (Vegan)
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water
- 90 g cup plain white flour ~ ⅔ cup
- 90 g plain wholemeal flour ~ ⅔ cup
- 120 g rolled oats ~ 1 ⅓ cup
- 100 g caster sugar ~ 1 cup
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 140 g plain soy yogurt (I use Alpro high protein) ~ ⅔ cup
- 240 ml water ~ 1 cup
- 120 ml non-dairy milk ~ ½ cup
- 120 g blueberries + 1 tbsp flour
- 1.5 tsp vanilla extract
- Prepare the flax eggs in a large bowl. Set aside for 10 minutes.
- Line a 12-hole muffin tray with paper cases. Preheat the oven to 175°C.
- Once the flax egg has gelled for 10 minutes, combine all the dry ingredients (except for the blueberries) in the bowl.
- Add the yogurt and wet ingredients. Mix well.
- Toss the blueberries with 1 tablespoon of flour (it helps stop them sinking) then fold them into the combined ingredients.
- Divide the batter evenly between the paper cases, then bake in the centre of the oven for 25-30 minutes.
- Once baked, leave to cool for 10 minutes before removing them to a wire rack to cool completely.