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Simple Skinny Blueberry Buttermilk Muffins

Simple Skinny Blueberry Buttermilk Muffins

These simple skinny blueberry buttermilk muffins are the perfect breakfast on the go. They're loaded with seasonal fruit and are sweetened with bananas and almond butter. Totally sugar fee-they are perfect for breakfast on the go.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 182kcal


  • soft dried apricot chopped to make 3 tbsp
  • 175 g white spelt flour
  • 25 g rye flour
  • 50 g ground almonds
  • 1/2 tsp baking powder
  • 2 eggs
  • 100 ml buttermilk
  • 100 g smooth almond butter
  • 2 very ripe bananas mashed
  • 75 g blueberries
  • 1 peach thinly sliced
  • rolled oats for sprinkling


  • Heat the oven to 160c.
  • Blend the dried apricots with 4 tbsp boiling water in a small blender, to a purée.
  • Mix the flour and ground almonds in a large bowl.
  • Stir in the baking powder, eggs, buttermilk, almond butter, bananas and the apricot purée. Mix, then fold in the blueberries.
  • Line 1 or 2 muffin trays with 12 paper cases and divide the mixture between them.
  • Sprinkle over the oats and bake for 25 minutes, or until they are golden, risen and cooked through.
  • Leave to cool for a few minutes in the tin, then cool completely on a rack.
  • Wrap the muffins individually in foil and freeze for up to 3 months.
  • To eat, leave the muffins out overnight to thaw (open the foil to stop the muffins from turning soggy), or, to eat from frozen, heat the oven.