healthy food - healthy you

Cinnamon Muffins with Joghurt and Blueberry Compote

Cinnamon Muffins with Joghurt and Blueberry Compote

If you are a Jamie Oliver Fan as I am, you probably have noticed that he just launched his new book ” Superfood Family”. I saw all those images of blueberry covered donuts but unfortunately I do not have a donut tin nor do I have the book yet. So I thought why not creating something similar with muffins?

I have to say proudly, you will not regret trying out this AHMAZING vegan recipe. We had them for breakfast but you could also eat them any other time of the day or just like I would love to : ALL DAY! 🙂

Blueberries : Superfood

If you eat blueberries, make sure they are either regional, organic or wild blueberries.
Blueberries contain a nigh amount of antioxidants, vitamin k, vitamin c and much more. They are good for your heart, memory and good against cancer cells.

I absolutely love blueberries or berries in general. The colors, the taste, I just love it all.


Cinnamon Muffins with Blueberry Compote and Yoghurt

9. October 2016
: 12


  • 120ml almond milk
  • 220ml apple sauce

  • 4 Tsp agave or maple syrup
  • 100g almond meal

  • 120g all purpose flour
  • 1 ½ tsp ground cinnamon

  • 2 Tbs baking powder

  • 4 Tbs olive oil

  • pinch of salt

  • olive oil to grease tray

  • 125 g blueberries

  • 3 Tsp filtered water

  • 2 tsp agave

  • 200 ml vegan yoghurt like coconut-, soy- or almond based

  • Step 1 Preheat oven to 180C
  • Step 2
    Take two bowls and mix together wet ingredients in one bowl and the dry ingredients in the other one
  • Step 3
    Grease muffin tin with some oil, set aside. Now pour the wet mixture slowly into the dry mixture. Use a hand mixer to get a smooth, lumpfree batter
  • Step 4
    Use one heaped tablespoon for each cup of your muffin tin and bake for about 20 minutes
  • Step 5
    Check batter by using a toothpick. If the toothoick inserts clean, the muffins are ready
  • Step 6
    Blueberry Compote with Yoghurt
  • Step 7
    In a small sauce pan on full heat add blueberries, agave and water
  • Step 8
    Let cook on high heat for a few minutes but do not forget to stir well
  • Step 9
    Once the blueberries break, reduce heat and let simmer on low heat for another 5-7 minutes until it is thick and water is absorbed
  • Step 10
    Take off stove and let cool for 25 minutes. It will get even thicker once it cools down
  • Step 11
    Pour over muffins and put one tsp yoghurt on top, enjoy