Blueberries have one of the highest anti-oxidant capacities among all fruits and vegetables. Anti-oxidants are essential to health, fighting free radicals that could damage your cells, including your DNA. Next to anti-oxidant capacities, they contain plenty other beneficial nutrients whilst having a much lower impact on blood sugar levels than most other fruits do. Consuming berries on a daily basis is highly recommended.

Muffins, on the other hand – usually not so healthy. This is why we came up with a much healthier version of your average coffee shop blueberry muffin – and yes, they taste incredible too!

I love making these muffins when I have people over on the weekend.

This recipe will take about five minutes to prepare, needs less than half an hour in the oven and will make roughly 10 muffins. A muffin tin or muffin liners and oven are needed.


  • 350 grams sprouted spelt flour
  • 100 grams desiccated coconut
  • 200 ml coconut or almond milk
  • Two tablespoons chia seeds
  • 100 ml melted coconut oil
  • 50ml maple syrup or honey
  • One teaspoon baking powder
  • One teaspoon vanilla extract
  • Half a teaspoon sea salt
  • 250 grams blueberries (fresh when in season or otherwise frozen)


  1. Pre-heat the oven on 200°C
  2. Whisk the chia seeds with half the coconut or almond milk and set aside for 10 minutes
  3. Mix the flour with the desiccated coconut, melted coconut oil, sweetener, baking powder, vanilla, salt and remaining milk and mix everything up
  4. Add the chia mixture and the blueberries and mix everything up once again
  5. Fill the muffin tin or liners with the mixture
  6. Bake for about 20-25 minutes or until golden brown
  7. Let the muffins cool off for a little before serving

Whilst I expect all of them to be eaten on the day (yes they are that good) – if there are any leftovers, an airtight container in the fridge does the job.