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cupcakes arranged on a wooden board surrounded by blueberries.
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5 from 7 votes

Healthy Cupcakes | Blueberry and Quinoa

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!
Prep Time5 minutes
Cook Time15 minutes
0 minutes
Total Time20 minutes
Course: baking, lunchbox, Snack
Cuisine: Australian
Servings: 12
Calories: 233kcal

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

  1. Want more protein? Add a high-protein low sugar yoghurt instead of Greek yoghurt.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. 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

Calories: 233kcal | Carbohydrates: 30g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 19mg | Potassium: 134mg | Fiber: 1g | Sugar: 14g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg