Healthy Cupcakes with Blueberries & Quinoa

 

Healthy cupcakes made with yoghurt, quinoa and blueberries are soft, fluffy and completely delicious! And no one will guess that they are made with healthier ingredients. Try them for breakfast, healthy lunchboxes or a satisfying snack. The protein packed yoghurt makes them moist and the honey and blueberries add sweetness, without being too sweet.

 

These blueberry yoghurt muffins are so quick and easy to make! Along with these ABC muffins and raspberry chocolate chip cupcakes, they are a favourite recipe to whip up in our house. We keep them in the freezer to add to lunchboxes or grab for an easy breakfast and I think you’ll love them as much as we do!

With simple pantry ingredients, no butter to soften or fancy mixers required, they are perfect for busy families. Quick and easy to prepare – and perfect for busy mornings when you are rushing out the door and need something healthy!

The addition of blueberry flavoured (or Greek yoghurt) and a little oil makes these muffins deliciously moist and tender. Adding quinoa flakes offers additional fiber and protein, perfect for keeping you full and satisfied until your next meal.

Whip up an easy batch for a healthy snack that everyone will love!

Why you’ll love this recipe

Healthy – using healthier ingredients, these cupcakes make a nutritious snack for afternoon tea or to add to lunchboxes.

Naturally sweet – but not too sweet. Honey and blueberries add natural sweetness, without the need for refined sugar.

Quick and easy – all you need is one bowl and a handful of ingredients and you can be eating them in less than 30 minutes!

What you’ll need

Ingredient notes

** This post contains tips and instructions to achieve the best possible results. For full ingredient quantities and methods, see the detailed recipe card below.

Quinoa flakes are added to these cupcakes for extra nutrients and texture. You can find quinoa flakes in most supermarkets and health food stores.

Flour – white or wholemeal can be used here, or a mixture of both, depending on your preference.

Blueberries – fresh blueberries are recommended, but can easily be swapped for frozen blueberries if they are not in season. Frozen berries will bleed into the mixture slightly and make it purple, but won’t affect the taste. To avoid this happening too much, fold the berries in at the end and don’t over-mix once they have been added.

Honey – these cupcakes are naturally sweetened with honey and fruit, rather than refined sugar. You can swap honey for rice malt syrup or maple syrup.

Yoghurt adds protein and moisture to the cupcakes. I like to use blueberry or vanilla yoghurt for a little extra flavour, but plain Greek yoghurt works well too.

Step by step instructions

Step 1. Mix the wet ingredients together in a bowl.

Step 2. Add the dry ingredients and mix until just combined. The quinoa flakes will thicken the mixture slightly within a minute or two. *Important, don’t over-mix the batter. To keep the muffins soft, stir until just combined and no dry spots remain.

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Step 3. Gently fold the blueberries into the mixture and divide the mixture evenly into the muffin tray (this recipe makes 12 cupcakes, but can be easily multiplied to make more).

Bake according to the recipe card instructions below and allow to cool for 10 minutes. Enjoy!

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FAQs and handy tips

• Can I freeze them? Yes! These cupcakes store well in the freezer, making them a super convenient breakfast, lunchbox or afternoon snack. To freeze, allow them to completely cool at room temperature. Then, add them to a good quality airtight container and freeze for up to 3-4 months. To thaw, simply place them into a container in the fridge the night before they are needed, or thaw at room temperature for 30 minutes. They can also be added directly to lunchboxes to thaw before snack time.
• Baby quinoa recipes– if using these cupcakes for baby-led weaning, you can feel free to adjust the quantities of honey to suit.
• Healthy swaps – this recipe uses a healthy vanilla cupcake base. And while blueberries make a super tasty addition, you can also use any other berries or even summer fruits that are in season. Try adding some chopped strawberries, raspberries, blackberries or even some thinly diced peaches (tinned and drained or fresh). You could even add a little lemon zest and juice to complement the blueberry flavour.
• Try sprinkling one tablespoon of raw or coconut sugar over the top of the cupcakes before baking for sweet, crackly tops. Raw and coconut sugars can be found in most supermarkets and health food stores.
• You can make these cupcakes with fresh or frozen blueberries. There is no need to thaw frozen berries before using them, just fold them into the batter as directed.

Related lunchbox recipes

If you love these simple blueberry and quinoa cupcakes, you’ll love these other healthy lunchbox ideas;

• Banana cinnamon oat cookies
• Healthy chocolate coconut slice
• Easy pizza muffins
• Dairy free apple and cinnamon muffins

If you try this recipe, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more lunchbox inspiration, tips and to share your own recipes and creations, head over to my Facebook Group; Healthy Lunchboxes Australia.

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