Fertility recipe: Lemon Blueberry Muesli Muffins


These low-sugar muffins, full of nuts and seeds, are perfect as a healthy option for breakfast, but equally delicious as a healthy snack. They are made with xylitol – a sweetener that raises blood sugar levels less than regular sugar – and wholemeal flour, which is a slow-releasing carbohydrate that helps to balance blood sugar. Whole grains are also rich in soluble fibre and contain plenty of B-vitamins, which are important for producing healthy eggs and sperm. Using frozen blueberries creates a colder batter but fresh blueberries can also be used.


1. Preheat the oven to 180°C/350°F/Gas 4 and line eight holes of a muffin tin with paper cases.

2. Put the flour, baking powder, salt, cinnamon and muesli in a large mixing bowl.

3. Put the remaining ingredients, except the blueberries, into a food processor or blender and process until smooth. Pour into the flour mixture and beat well to form a thick batter, then gently stir in the blueberries.

4. Spoon the mixture evenly into the paper cases and bake for 15–20 minutes until golden brown and firm on top. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.



Makes: 8 muffins

• Preparation time: 10 minutes

• Cooking time: 20 minutes

Nutritional information per muffin:

Protein 7.2g

Carbohydrate 31.7g, of which sugars 13.2g

Fat 9.2g, of which saturates 8g

Kcals 225

4 tbsp olive oil, plus extra for greasing

150g/5½oz/1 cup wholemeal self-raising flour

2 tsp baking powder

a pinch of sea salt

1 tsp ground cinnamon

115g/4oz/scant 1 cup low-sugar muesli

1 tbsp ground flaxseed

75g/2½oz/heaped ⅓ cup xylitol

3 eggs

zest of 1 lemon

1 tbsp lemon juice

125ml/4fl oz/½ cup semi-skimmed milk or milk alternative

115g/4oz/¾ cup frozen blueberries

Recipe courtesy of: Eat Yourself Pregnant by Zita West

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