Healthier Blueberry Muffins recipe

Preparation Time: 20 minutes | Cooking Time: 30 minutes

These blueberry muffins are made with half wholemeal flour, half brown sugar, skim milk and an egg white instead of a whole egg, making them healthier without compromising on flavour. Perfect in lunchboxes!


  • 100g wholemeal flour
  • 100g plain flour
  • 50g brown sugar
  • 50g caster sugar
  • 1 egg white
  • 1 tbsp. rapeseed oil
  • 110ml skimmed milk
  • 2 tbsp. melted butter
  • 1 dstsp. baking powder
  • Pinch salt
  • 140g blueberries


  1. Preheat oven to 200C and line or grease a 12-hole muffin tin.

  2. Toss 4 tbsp. of the flour with the blueberries and set to one side. Beat the egg white and oil together, then whisk in the milk and butter.

  3. Add wholemeal flour, plain flour, brown sugar, caster sugar, baking powder and salt to the wet mix and stir until just combined. Fold the blueberries in carefully, being careful not to overmix, divide between the muffin liners, then bake for 25-30 minutes or until just risen and golden.

For a slightly sour flavour, sub half the fresh blueberries for dried or add some chocolate chips. Recipe makes 12.

Recipe Details:

  • Author: Laura Young.
  • Published:

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