Blueberry Lemon Muffins
Blueberry Lemon Muffins are whole grain muffins that are studded with fresh blueberries and bursting with fresh lemon flavor!
**This post was originally published in July 2013. The recipe, photos and a large amount of the text have been updated.
I have blueberry fever, and I’ve been popping them like there’s no tomorrow. I finally decided to bake something with them rather than eat them by the handful.
Enter Healthier Blueberry Lemon Muffins!
Blueberry muffins are my all time favorite, and when fresh lemon juice and zest are added to the mix, things get even better.
I’ve adapted this recipe from my Strawberry Banana Muffins, which I adore. They’re completely whole grain with whole wheat white flour, and trust me when I tell you that nobody will know that these are whole grain unless you tell them.
These Blueberry Lemon Muffins are unbelievably tender, and contain minimal oil and no refined sugar.
I use coconut sugar regularly, but you can substitute that with granulated or brown sugar if you prefer.
This recipe used to include Greek yogurt, but over the years I’ve stopped using it in my muffins and quick breads because I prefer the texture of the muffins without it.
I chose to use low fat buttermilk in this recipe, and the result was perfection.
I used fresh blueberries in this recipe, but you can certainly use frozen. Simply thaw and blot dry with a paper towel before folding them into the batter.
Topping these Blueberry Lemon Muffins with glaze would be a wonderful idea if you want to jazz them up for a brunch or special occasion, but for every day I love them just the way they are.
My family blew through a dozen of these muffins in less than two days, so be warned…they will go quickly!
I’d even suggest making a double batch and freezing one for meal prep — just thaw and serve for a quick weekday breakfast or snack.
If you want to start your day with a bright, citrusy, blueberry-filled hello, than these Healthier Blueberry Lemon Muffins are just the thing for you.
More healthy muffin recipes you’ll love!
Applesauce muffins by Well Plated
Blueberry Lemon Muffins
Ingredients
- 1 3/4 cup whole wheat white flour
- 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 oil your favorite
- 2 large eggs
- 3/4 cup buttermilk or substitute with your favorite milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
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.
- 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.
- Add the dry ingredients and stir just until almost combined, then gently fold in the 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.
- Store unused muffins in an airtight container at room temperature. Enjoy!
Notes
- These muffins are freezer friendly!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
34 Comments on “Blueberry Lemon Muffins”
The muffins look perfect.
I have never tried coconut milk in a muffin before, I’m assuming it is there for the moistness. The muffins look perfect.
The coconut milk is definitely for moistness. I often use buttermilk in my muffin recipes, so I simply used coconut milk instead. It worked out great in my opinion, but milk or buttermilk can also be used. Thanks, Ash!
Oh, I love coconut milk and it’s flavor. I will try it out the next time I bake muffins. thanks
I love baking with coconut milk. The more coconut flavor, the better for me!
These sound the perfect muffins to wake up to! Anything with lemon has my name all over it! 🙂
I’m the same way…I love my citrus!
I could t live without Greek yogurt. It’s a staple for me! I hope you enjoy these!
Well you know I love blueberry and lemon together, so I will need to make these! Perfect combination 🙂
Me, too! One of my favorite flavor combos ever!
Love this healthy version of my favorite treat. I use Greek yogurt from way back when I was living in Europe, until it came on a market in Canada I use to make my own from plain organic yogurt. Just take all natural and put it in a strainer lined with cheese cloth and put it back in a fridge, after few hours or overnight all liquid will drain away in a bowl under the strainer. Flip remaining yogurt into a bowl and flower it to your liking, I use natural jams, jellies, honey, vanilla or pureed fresh fruit. Love coconut milk and coconut oil is healthier alternative to other oils.
I had Greek yogurt for the first time in Greece back in the late 90’s before it was the rage. I was in love with it, and I’m so glad I can eat it any time I want without going to the trouble of making it myself. Making it the way you suggest must be wonderful!
These muffins were terrific! Made them twice already!
I’m so glad to hear you enjoyed them, Dina! Thank you so much for the feedback. 🙂
I always love citrus in any form of baked good. Gives it such a nice bright flavor. And lemon and blueberries were just meant to be together!
Yes…citrus just makes everything pop! Thanks Liz! 🙂
I could probably eat blueberries every day and then some, I just love them so much! And I would have to say that it’s my favorite fruit to bake with. Especially when muffins are involved! Love this healthier version, Marcie! This would be perfect with my morning cup of coffee or as an afternoon snack!
Same here…blueberries are my favorite and I love baking with them as much as I love eating them! Thanks so much Gayle!
I have been craving blueberries like crazy lately too and these photos certainly aren’t helping, haha! The texture of these muffins looks so perfect and I love seeing the fresh blueberries bursting inside of them…NOM.
Blueberries are going down in price over here and they’re so good that I’m eating them almost every day. Thanks Sarah! 🙂
These really are healthier! Interesting that you find that buttermilk gives a better texture to muffins than Greek yogurt–good discovery!
I’ve just found that Greek yogurt makes baked goods seem a little more dense. It’s still great to bake with but I just prefer milk or buttermilk now. 🙂 Thanks Letty!
I’m so glad you are re-posting these muffins, Marcie, because I missed them the first time around! And these look waaaay too good to miss out on! I absolutely love the combination of blueberries and lemon! SO perfect for spring! And I adore that these are lightened up!! Pinning to try! Cheeers
Thanks so much Cheyanne! 🙂
I’m always looking for healthier muffin recipes – I love everything about these! My kids would devour them too. Pinned!
Thanks Katherine! They never last long around here! 🙂
Eli is obsessed with blueberries and eats them all day long haha! Muffins are my favorite! I could eat so many of these, love that they’re healthier!
I can’t seem to eat less than 1 but at least they’re healthy! Thanks Izzy!
Blueberry and lemon is my favorite combo!
You have good taste my friend (but I already knew that)! 🙂
I love blueberry muffins, and I’ve been using fresh lemon & zest in a lot of recipes too. Gives things such nice, fresh flavor!
Citrus adds so much to everything! Thanks Nicole!
Thank you so much Puja!
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! 🙂