Blueberry Muffins

Recipe by Meera Bhogal

The recipe below works well as a snack or breakfast and one you can batch cook at the weekends too! It includes good fats, protein in the form of eggs and chia and flaxseeds, as well as fiber. The nuts and egg yolks are a great source of choline and pumpkin seeds provide a good amount of zinc. This combination will help maintain blood sugar levels as well as nourishing your mind and body. Plus, it will also reduce the afternoon slump, which we are often susceptible to, given our busy working lives.

Balanced Blueberry Muffins

Makes 9 substantial muffins


  • 3 eggs or you can replace with flax eggs. Just a note rhat the muffins will not rise as much.
  • 150ml odourless coconut oil
  • 100ml Maple syrup
  • 320g ground almond
  • 2 teaspoon baking powder
  • 20g chia seeds ground
  • 20g flaxseed ground
  • 50g walnuts crushed
  • 50g pumpkin seeds
  • 100g blueberries

You will need two muffin trays, a kitchen aid mixer or a bowl and a whisk, spoons and measuring spoons, an ice cream scoop.


1. Soak the ground chia and flaxseeds in 100ml water and allow to soak.

2. Beat the eggs, oil and maple syrup for 4 minutes.

3. Next add the ground almonds and the baking powder and beat for a further minute.

4. Add the soaked chia and flaxseeds mixture and beat again for 1 minute.

5. Finally use a spoon to fold in the nuts, seeds and blueberries.

6. Use an ice-cream scoop or a large serving spoon to divide the mixture into the muffin cases .

7. Bake at 180C or 170c fan oven for 30 minutes.

8. Check they are cooked- they should spring up when pressed gently.

These can be kept for a few days but can also be frozen.

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