Sugar Free Breakfast Blueberry Muffins

sugar free muffinsMy boss is very keen on a blueberry muffin for breakfast and I occasionally partake in one myself… so when I came across this recipe for 200 calorie blueberry muffins (in Olive online) I thought, “oooh interesting..” and had to give them a whirl.  They were ludicrously easy to make and took such little time and effort, that I managed to whip them up whilst cooking dinner late Sunday afternoon (I had vegetables roasting).  Before I get your hopes up though, I must point out that though rather on the healthy side, featuring one of the health-food freaks favourites – flaxseeds – they are very much a breakfast muffin.  Without sugar they were in my view utterly inedible as a pudding option, but for breakfast with a cuppa on the go they definitely worked and my lovely colleague Debra enjoyed them very much.


Dried apricots, chopped to make 3 Tbsp or 2 Tsp apricot jam

200g Self raising flour, sifted

50g Milled flaxseed

1/2 Tsp Bicarbonate of soda

2 Eggs, large

150ml Fat free yoghurt

6 Tbsp Rapeseed oil

75g Blueberries

1 Tbsp Oats, for sprinkling just before they go in the oven


1) Pre heat oven to 160c fan oven / 180c conventional

2) Put 10 muffin cases into a muffin tin

3) Either (a) whizz the dried apricots in a food processor with 4 Tbsp boiling water or (b) substitute for 2 Tsp of apricot jam when you need to add to the mixture

4) Mix the dried ingredients; flour, flaxseed and bicarb with a metal spoon and create a well in the middle

5) Lightly whisk the eggs, yoghurt, oil and puree/jam in a jug

6) Pour contents of jug into the dry ingredients and mix gently

7) Fold in the blueberries with the same metal spoon

8) Divide between the 10 muffins cases to just below the top

9) Take a handful of oats and sprinkle gently over each muffin

10) Bake in the middle of the oven for 20-25 minutes

11) When golden and springy to touch, remove from the oven and cool on a cooling rack

12) Make a cuppa and enjoy!




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