Donna Hay Breakfast Muffins: Whole-Meal Berry Muffins
These donna hay breakfast muffins combine whole-meal flour and almond meal for a hearty texture. Stir the wet and dry ingredients just until moistened to avoid over-mixing. This prevents the gluten from developing too much, ensuring the muffins stay fluffy rather than tough. Fold in the 390 g frozen mixed berries gently so they do not bleed into the batter. Bake at 180°C (356°F) until a toothpick inserted into the centre comes out clean.
Donna Hay Breakfast Muffins: Whole-Meal Berry Muffins
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 180°C (356°F). Line a 23 cm (9-inch) muffin tin with paper liners or grease each cup with olive oil. This ensures the muffins release easily after baking.
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Combine dry ingredients
Whisk the whole-meal flour, almond meal, baking powder, coconut sugar and chia seeds in a large bowl. Mix until fully combined so the leavening agent is distributed evenly.
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Mix the wet ingredients
Whisk the egg in a small bowl until lightly beaten. Stir in the plain thick yoghurt, olive oil and vanilla extract until the mixture is smooth.
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Combine wet and dry
Pour the wet mixture into the dry ingredients. Stir with a spoon or spatula just until the batter is moistened. Avoid over-mixing to prevent the muffins from becoming tough.
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Fold in berries
Gently fold the frozen mixed berries into the batter. Distribute them evenly so every muffin contains fruit without bruising the berries.
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Fill the tin
Divide the batter evenly into the 12 prepared muffin cups, filling each about three-quarters full. Leave space for the muffins to rise without overflowing.
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Bake the muffins
Bake for 25–30 minutes. Insert a toothpick into the centre of a muffin; it must come out clean and the tops should be lightly golden.
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Cool and set
Let the muffins stand in the tin for 5 minutes. Transfer them to a wire rack to cool completely, which stops them from steaming and becoming soggy.
To prevent a hard crust from forming, keep a damp towel over the tin while the muffins cool. This traps a small amount of steam, which keeps the exterior soft. If the tops feel too firm immediately after baking, this method fixes the texture.
What to serve with it
Pair these muffins with a hot cup of herbal tea or chilled unsweetened almond milk. For a more substantial meal, top each muffin with plain yoghurt and crushed toasted almonds. You may also slice them in half and add peanut butter, hazelnut spread, and sliced banana chips for a sweet-savoury contrast.
Making it ahead
Prepare these muffins in advance to save time during the morning. Once they cool completely, place them in airtight containers. This ensures the moisture from the yoghurt and berries stays locked within the crumb. You can then serve them at room temperature or warm them briefly before eating.
Storing and reheating
Keep cooled muffins in an airtight container for up to 2 days. For longer storage, freeze them in a zip-lock bag for up to 3 months. To reheat, thaw them at room temperature or place them in a toaster oven for 3-5 minutes until they are warm through.
Getting the texture right
Stir the wet and dry ingredients only until moistened. Over-mixing develops too much gluten, which makes the muffins tough rather than fluffy. Fold the frozen berries in gently to prevent them from breaking and bleeding colour into the batter. This keeps the internal structure light and the berries intact.
Nutrition per serving
- Calories
- 300
- Protein
- 12.0 g
- Carbs
- 28.0 g
- Fat
- 16.0 g
- Fiber
- 8.0 g
- Sugar
- 14.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I use Greek yoghurt instead of plain thick yoghurt?
Yes. Use Greek yoghurt to achieve a tangier flavour. This substitution also increases the protein content of the muffins, making them more filling for breakfast.
How do I stop the muffins from getting a hard crust?
Place a damp towel over the tin while the muffins cool. This traps a small amount of steam, which keeps the exterior soft and prevents a hard crust from forming.
Can I add other flavours to the batter?
Yes. Stir 1 tsp of lemon zest into the wet mixture for a citrus note, or fold in 50 g of grated carrot and 1 tsp of ground cinnamon for a warmer profile.
