I came across this recipe whilst looking for a healthier blueberry muffin mix. I love blueberry muffins but usually they’re full of sugar and white flour so I wanted to try something a little different. I changed the recipe adding dried apricots instead of 1 cup of brown sugar I used  half and added dried apricots to increase the natural sweetness. I also changed the white flour for brown flour and a cup of oats.


2 cups whole wheat flour
1 cup of oats
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon salt
1 cup low-fat Greek yoghurt
2 large eggs
1/4 cup of honey
1/2 cup olive oil
1 cup blueberries
1/2 cup of dried apricots


  1. Preheat the oven to 190 degrees C
  2. Line a tray with 12 muffin cases
  3. In a large bowl mix your dry ingredients
  4. In another bowl mix your wet ingredientsIMG_2297
  5. Slowly add the wet ingredients to the dry
  6. Add the blueberriesIMG_2298
  7. Divide the mixture into the casesIMG_2301
  8. Bake for 18 minutes, remove from the oven and check your muffins by putting a knife through the middle if it comes out clean its done


These muffins are really tasty and will last about three days in a sealed container. As they have yoghurt in them best kept in the fridge. They will freeze too!