12-03-16 | Food | breakfast |

Melt away with a healthy choco-blueberry muffin

Have you ever tried a blueberry muffin at Starbucks? Well, today I’ll give you a recipe of his healthy friend! Seriously girls, this one is a must-try and a great way to let these anti-oxidant rich blueberries shine in your recipe. With only a couple ingredients and 40 minutes of your time you’ll be ready for your own muffin-party!
Blueberries are a great source of fiber and vitamin C and therefore a perfect finishing touch for your muffin. The ingredients used for this recipe are clean, healthy, nutrition-rich and diet-friendly. You could actually eat these healthy choco-blueberry muffins for breakfast too! I prefer to grab-and-go these blueberry babies on a busy day as an energy-boosting snack.

My working days already get better when I know I have a healthy muffin on the menu. Therefore I prefer to pick a Sunday to bake a couple of blueberry muffins and enjoy them as a healthy treat over the rest of the week. Satisfy your sweet tooth or sugar cravings easily in order to stick to your diet 🙂

Don’t forget to make a picture of your @foodie_ness muffins and tag me on Instagram of Facebook, I love to meet your healthy choco-blueberry muffin girls and you might be featured in the next Foodie-ness newsletter! Yippee!


– 6 eggs
– 50 gr. almond flour
– 50 gr. oats
– 3 tspn bakin soda
– 2 tbspn melted coconut oil
– 3 tspn almond milk
– 3 tbspn honey
– 1 tspn salt
– Blueberries
– Raw cacao (crumbled)


  • Energy: 129,6 kcal
  • Protein: 4,9 g
  • Carbs: 10,6 g
  • Fat: 8,0 g
  • Fiber: 1,7 g


1. Preheat oven to 160C.
2. Place the eggs, honey, coconut oil, almond milk, almond flour, oats, baking soda and salt in a small bowl and mix till smooth well.
3. Grease a 12-cup muffin tin or line up with paper cups. Spoon the batter into the cups, filling each 2/3 of the way full. Add blueberries and crumbled raw cacao pieces to taste.
4. Place the muffins in the oven on the center rack and bake for 25-30 minutes.
5. Ready! Decorate your muffins with a topping to taste. I prefer to drizzle them in honey 🙂

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  • Lieneke

    Hoi! Lekker recept, ik wil dit zeker gaan uitproberen!
    Eén vraagje, je noemt 3 tspn bakin soda maar vervolgens een link naar bakpoeder (baking powder). Ik dacht dat bakpoeder en baking soda twee verschillende dingen zijn en zijn de verhoudingen ook verschillend van elkaar. (Ik heb ergens gelezen: Eén theelepel baking soda vervang je door 2,5 theelepel bakpoeder of wijnsteenbakpoeder) Ik heb zelf wijnsteenbakpoeder.
    Heb je in het recept 3 tspn bakpoeder gebruikt? Dan weet ik wat ik moet doen om deze muffins vanavond te gaan maken 🙂

    • Carolina van Dorenmalen Post author

      Hi Lieneke!

      Bedankt voor je berichtje en wat leuk om te horen dat je de muffins gaat maken!
      Met 3 tapn’s bakpoeder zit je helemaal goed! Wijnsteenbakpoeder ben ik niet bekend mee, sorry 🙂

      Geniet ervan en ik wens je een fijne avond!


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