Healthy Blueberry Muffins

Berries just scream summertime to me. Bikinis scream summertime too. Unfortunately most blueberries muffin are not exactly bikini-friendly and will lead you straight to a muffin-top (and not the yummy kind.) So I made these healthy booty-friendly muffins. At 196 calories a muffin, they’re a wonderful summertime treat that won’t bust your diet. Enjoy!


Healthy Blueberry Muffins:

Makes 12 muffins

1/4 cup vegetable oil

2/3 cup coconut sugar

1 large egg

1  large egg white

1 tsp vanilla extract

1/2 cup plain low-fat yogurt

1/4 cup low-fat milk

1 1/2 cups whole wheat flour

1/2 cup almond meal/flour (optional ~ replace with additional 1/2 cup of whole wheat flour if not using)

2 tsp baking powder

1/2 tsp salt

2 cups fresh blueberries

  1. Preheat your oven to 350˚F. Lightly grease a muffin pan (or use cupcake wrappers like I did) and set aside.
  2. In a large mixing bowl, combine, the oil, sugar, egg, egg white and vanilla. Stir to combine.
  3. Add the yogurt and milk. Mix together.
  4. Add the dry ingredients to the bowl. Stir just to combine.
  5. Fold the blueberries in.
  6. Divide the batter amongst the prepared pan and bake for 20-25 minutes.
  7. Allow to cool in pan for 20 minutes, then cool completely on a rack.


Breakfast Cake

This “cake’s” inspiration was breakfast (it’s in quotations because my husband slightly objects to calling anything with whole wheat in it a cake). Plain and simple. Since I’ve had my baby boy, I am rarely up to eat breakfast (even though its my favorite meal of the day – when else can you have sweets for a meal and it’s acceptable?!) While I was daydreaming about my favorite foods I thought to myself that it would be wonderful to combine some of them into something that would be perfect for breakfast, a sort of breakfast bar (that you actually look forward to eating.) I also didn’t want to feel any guilt for enjoying something too decadent for breakfast. Success! This cake is moist, just sweet enough, and perfect for a healthy morning breakfast.


Breakfast Cake:

4 tbsp unsalted butter, melted

3/4 cup honey

6 oz 0% Greek Yogurt

1 cup buttermilk

2 eggs

1 cup whole wheat flour

1 cup self-rising cake flour

3/4 tsp baking soda

1/4 tsp salt

3/4 cup blueberries

3/4 cup diced strawberries

  1. Preheat the oven to 350˚F. Line a 9×13-in baking dish with foil. Lightly spray it with cooking spray and set aside.
  2. In a large mixing bowl, combine the melted butter, honey, yogurt, buttermilk and eggs. Whisk to combine.
  3. Add the flours, baking soda, and salt. Whisk until just incorporated.
  4. Fold in the berries.
  5. Pour the batter into the prepared baking dish and bake for 30 minutes or until a toothpick comes out clean.
  6. Allow to cool 10 minutes in pan, then carefully lift the cake, using the foil, out of the pan and allow to cool. Serve warm, though cold is delicious too!


Blueberry-Strawberry Crumble

This dessert is both soooo delicious and perfect for when you’re having guests over for dinner but don’t have too much time. Just prep it, (keep it in the fridge if you’re doing it in advance) and then pop it into the oven. You have time to sit down and enjoy dinner while it bakes and since you should serve it hot or warm, there is very little waiting once it’s done. Just dig in and enjoy! I like to serve it with some heavy cream on the side to drizzle over it, but feel free to serve it with a big scoop of ice cream. Another bonus is that it keeps and reheats wonderfully for a “healthy” breakfast (hey, its just like fruit and granola!)



1 16-oz pack of Strawberries, stemmed, hulled and quartered

2 6-oz packs of Blueberries

Topping (from the recipe “Golden Delicious Apple Pie with Oatmeal Crumb Topping”by Ken Haedrich):

1 cup all-purpose flour

1/2 cup rolled oats

2/3 cup firmly packed light brown sugar

1/2 tsp ground cinnamon

1/4 tsp salt

1/2 cup (1 stick) unsalted cold butter, cut into 1/4-in pieces

  1. Preheat your oven to 350˚F and set aside a 7 x 11-in baking dish. (You can use a different size dish if you want, you may just need to increase the amount of crumble or decrease as necessary.)
  2. Put the berries at the bottom of your pan and set aside.
  3. Using a food-processor, combine the flour, oats, sugar, cinnamon and salt and pulse to combine.
  4. Add the butter and pulse until the butter is evenly dispersed.
  5. Using your fingers, roll the mixture between your fingers to form crumbs.
  6. Spread the crumbs evenly over the berries.
  7. Bake for 35-40 minutes until the topping is golden brown and the berries bubble thickly.
  8. Let cool for 10-15 minutes and serve with a drizzle of heavy cream or a scoop of ice cream.


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