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.
Ingredient notes
- 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.
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
- Carrot cake muffins
- Chocolate zucchini muffins
- Flourless 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”
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! 🙂