These healthy cupcakes made with plump, juicy blueberries, quinoa and yoghurt are so delicious! Soft, fluffy and full of flavour, you won’t guess that they are made with healthier ingredients. Try them for a quick grab-and-go breakfast, snack or lunchbox treat. You’ll fall in love in one bite!
Why you’ll love this recipe
Healthy – adding quinoa flakes and Greek yoghurt offers additional fiber and protein, perfect for keeping you full and satisfied until your next meal.
Quick and easy – all you need some simple pantry ingredients, one bowl and about 20 minutes to make them!
Soft and fluffy – protein-packed yoghurt and olive oil makes them moist and the honey and blueberries add sweetness, without being too sweet.
Freezer-friendly. Like these lunchbox ABC muffins or savoury muffins, you can make these cupcakes ahead and store them for convenience. Keep a batch or two in the freezer for an easy snack or speedy lunchbox addition, any time!
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to 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 run 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 and reduce the quantities to suit younger eaters.
Yoghurt adds protein and moisture to the cupcakes. I like to use blueberry or vanilla Greek yoghurt for a little extra flavour, but plain Greek yoghurt works well too.
Full ingredient list and amounts are found in the recipe card below.
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.
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!
Expert tips
- Storage; the cupcakes can be stored at room temperature in an air-tight container for around 3-4 days, or refrigerated if preferred. See notes on freezing in the recipe card below.
- Baby quinoa recipes; if using these cupcakes for baby-led weaning, you can reduce 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.
FAQs
Fluffy, moist cupcakes come from creating air bubbles in the batter that expand in the oven. If you over-beat the batter, those air bubbles collapse and the cupcakes become dense and hard. To avoid this, gently stir the mixture until just combined, without overbeating. The yoghurt and olive oil in this recipe also help to create extra softness.
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.
Related recipes
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Healthy Cupcakes | Blueberry and Quinoa
Ingredients
- 2 large eggs
- ½ cup honey or adjust to taste
- ½ cup olive oil
- 1 cup blueberry Greek yoghurt or use plain Greek yoghurt
- 2 tsp vanilla extract
- ¾ cup quinoa flakes
- 1 ½ cups plain flour plain white, or wholemeal (wholewheat)
- 2 tsp baking powder
- 1 cup blueberries fresh or frozen
Instructions
- Pre-heat the oven to 180 °C (356 F). Line a 12-hole muffin or cupcake tray with paper cases.
- In a large mixing bowl, whisk together the wet ingredients (eggs, honey, oil, yoghurt and vanilla) until combined.
- Add the dry ingredients (quinoa, flour, baking powder) and stir until the mixture has just combined (don't over-mix).
- Gently fold in the blueberries until combined.
- Divide the mixture evenly between the paper cases and bake for around 15 minutes, or until the cupcakes are golden and cooked through. Transfer to a wire rack and allow to cool completely. Enjoy!
Notes
- Want more protein? Add a high-protein low sugar yoghurt instead of Greek yoghurt.
- 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.
- Storage; the cupcakes can be stored at room temperature in an air-tight container for around 3-4 days, or refrigerated. See freezing instructions below.
- 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.
- 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).
- 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.
Nutrition
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Update notes: this recipe was first published in 2019, but was re-published with new information and photos in June 2021.
What flour could I use to make these gluten free? And how much?
Hi Mary! I haven’t tried this recipe as gluten-free, so I’m not sure how they would turn out. You can definitely try white or wholemeal gluten free flour and test the quantities. If you do give a gluten-free version a try, let me know how it goes!
This is such an original (and delicious) way to use quinoa flakes! Love how quick, easy and healthy these muffins are too, perfect for kids!
Hi Sylvie! Thank you, they are super easy and a delicious way to use quinoa in cooking. 🙂
Cupcakes for breakfast? Yes please! These look like the perfect thing to hand the kids in the morning when you have to get out the door, or a gulit free ‘treat’ for the kids. I won’t tell them they are healthy if you don’t 😀
Thanks Sarah! It will be our little secret 😉
These look delicious, what a perfect snack for my toddler son. I have a packet of quinoa flakes in the cupboard and wasn’t sure what to make with them – until now!
Hi Robyn! I’m so glad you can put those quinoa flakes to good use! Your little boy will love them 🙂