Healthy Lemon Blueberry Muffins
Blueberry Lemon Muffins are whole grain muffins that are studded with fresh blueberries and bursting with fresh lemon flavor!
One of my favorite things to bake is muffins. They’re so wonderful to have around for breakfast, snacks or a simple sweet treat.
These Blueberry Lemon Muffins are just perfect for summer. Blueberries are my absolute favorite, and they’re even better when they’re combined with lemon!
It’s amazing how just a bit of lemon zest can heighten flavors so dramatically, and a bit of vanilla extract makes them even more magical.
I’ve adapted this recipe from my strawberry banana muffins and blackberry muffins, which I adore. They’re 100% whole grain, and nobody will know that they’re healthier unless you tell them.
These muffins are much more nutritious than the average, which makes eating them even more enjoyable. 🙂
Why you’ll love this recipe
- These lemon and blueberry muffins are moist and delicious with the goodness of whole grains and no refined sugar.
- They’re studded with blueberries, and they have the flavors of fresh lemon juice, zest and vanilla.
- They’re extremely easy to make and are great for meal prep.
- The muffins make a nutritious breakfast, snack or sweet treat.
Recipe ingredients
This lemon blueberry muffin recipe includes basic ingredients that can be customized with what you have on hand.
- Whole wheat white flour. This type of flour provides all the goodness of whole wheat flour with a lighter texture. It can be substituted with whole wheat flour, all purpose flour, or a combination of both (1 cup all purpose flour and 3/4 cup whole wheat flour).
- Oil. I prefer to use olive oil or coconut oil as they are heart healthy and minimally processed, but you may use your favorite.
- Coconut sugar. This is my go-to for baking more healthfully because it may be substituted 1 to 1 with cane sugar and it’s unrefined. It may be substituted with granulated sugar.
- Milk. Use your favorite dairy or non dairy milk.
- Lemon. Fresh lemon juice and zest really make the flavors of these muffins shine!
- Blueberries. Fresh or frozen blueberries may be used. If using frozen, thaw them slightly and blot dry with a paper towel before adding them to the batter.
How to make blueberry lemon muffins
This recipe is extremely easy to make! The batter is ready in about 10 minutes, and the muffins bake up in about 15 minutes more.
Pro tip: Fresh or frozen blueberries may be used. If using frozen, thaw them slightly and blot dry with a paper towel before adding them to the batter.
See the recipe card below for full instructions.
- Whisk dry ingredients in a large bowl.
- Whisk the sugar, eggs and oil in a medium bowl until frothy.
- Add the milk, lemon juice, zest and vanilla and whisk well to combine.
- Combine the wet and dry ingredients.
- Fold the blueberries into the batter.
- Divide the batter between (12) muffin cups and bake for 15-18 minutes or until set.
Recipe FAQs
Yes, fresh or frozen blueberries may be used. Thaw frozen blueberries slightly, then blot dry with paper towels before folding them gently into the batter. You can also toss them with a tablespoon of flour to absorb some of the juice to prevent the blueberries from sinking to the bottom.
Baking muffins at a higher temperature of 400 degrees results in a burst of steam that helps lift the batter, creating beautiful domes.
They will keep for 3-5 days at room temperature depending on the weather. If the weather is very warm, store muffins in the refrigerator for up to one week.
Blueberry lemon muffins may be frozen in a zip top bag for up to 3 months. Simply thaw and enjoy!
Recipe notes
- Pro tip: Fresh or frozen blueberries may be used. If using frozen, thaw them slightly and blot dry with a paper towel before adding them to the batter.
- Store lemon blueberry muffins in an air tight container at room temperature for 3-5 days or in the refrigerator for up to one week. They may be frozen for up to 3 months.
- The whole wheat white flour may be subbed with all whole wheat flour, all purpose flour, or a combination of both (1 cup all purpose flour and 3/4 cup whole wheat flour).
- For an extra special touch, top the muffins with the lemon glaze from my lemon glazed baked donuts recipe.
More healthy muffins you’ll love!
- Almond flour blueberry banana muffins
- Applesauce muffins by Well Plated
- Apricot muffins
- Blueberry oatmeal muffins
- Chocolate zucchini muffins
- Healthy carrot muffins
- Healthy banana muffins
- Healthy cranberry orange muffins
- Healthy peanut butter banana muffins
- Healthy morning glory muffins
- Healthy pumpkin muffins
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Healthy Lemon Blueberry Muffins
Ingredients
- 1 3/4 cup whole wheat white flour see notes for substitutions
- 1 1/2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3/4 cup coconut sugar or substitute with granulated or brown sugar
- ⅓ cup coconut oil or your favorite
- 2 large eggs
- 3/4 cup unsweetened almond milk or your favorite dairy or non dairy milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries if using frozen, thaw slightly and blot dry with a paper towel
Instructions
- Preheat the oven to 400 degrees. Line a standard muffin pan with 12 paper liners. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.1 3/4 cup whole wheat white flour, 1 1/2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, whisk the sugar, eggs and oil vigorously until frothy, about 1 minute. Add the milk, lemon zest, juice and vanilla, and whisk until well blended.3/4 cup coconut sugar, ⅓ cup coconut oil, 2 large eggs, 3/4 cup unsweetened almond milk, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon pure vanilla extract
- Add the dry ingredients and stir just until almost combined, then gently fold in the blueberries.1 cup fresh blueberries
- Using an ice cream scoop, scoop the muffin batter evenly between the (12) muffin cups. Bake 15-18 minutes or until golden brown and the top of the muffins spring back when gently pressed.
- Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely on the wire rack.
Notes
- Pro tip: Fresh or frozen blueberries may be used. If using frozen, thaw them slightly and blot dry with a paper towel before adding them to the batter.
- Store lemon blueberry muffins in an air tight container at room temperature for 3-5 days or in the refrigerator for up to one week. They may be frozen for up to 3 months.
- The whole wheat white flour may be subbed with all whole wheat flour, all purpose flour, or a combination of both (1 cup all purpose flour and 3/4 cup whole wheat flour).
- For an extra special touch, top the muffins with the lemon glaze from my lemon glazed baked donuts recipe.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in July 2013. The photos have been updated and the text has been modified to include more recipe information.
34 Comments on “Healthy Lemon Blueberry Muffins”
YASSS! I and the hubbers have the blueberry fever too! I love the blueberry season, I pop those delicious little suckers like candy. I love your take on blueberry muffins and the addition of lemon is all that and a bag of chips (are the cool kids still using that saying anymore – I’m guessing not).
Seriously though, I LOVE this post AND your food photography. Gorgeous!
I pop them like candy so much there are almost none left for baking! Thanks so much for the nice comment Christina! 🙂
Thank you so much Puja!