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.

And now it’s Eat Seasonal time, where a group of bloggers get together to create recipes based on what’s in season.  This month I used lemon from the list we were given.

Be sure to visit the March Seasonal Produce Guide by the Vintage Mixer for more ideas and visit the links below for more delicious recipes.

You can get in on the fun too by creating a seasonal dish and using the hashtag #eatseasonal !

Floating Kitchen — Kiwi and Lime Curd Fool with Blackberries

Joy Food Sunshine — Rainbow Fruit Pizza

Letty’s Kitchen — Roasted Asparagus with Cilantro Chimichurri Sauce

She Likes Food — Easy Broccoli Fried “Rice” with Tofu

More healthy muffin recipes you’ll love!

Applesauce muffins by Well Plated

Chocolate zucchini muffins

Flourless banana muffins

Healthy pumpkin muffins

Hummingbird Muffins

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Yield: 12 muffins

Blueberry Lemon Muffins

Print

Blueberry Lemon Muffins are whole grain muffins that are studded with fresh blueberries and bursting with fresh lemon flavor!

Prep Time 15 minutes

Cook Time 18 minutes

Additional Time 2 minutes

Total Time 35 minutes

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 canola oil
• 2 eggs
• 3/4 cup low fat buttermilk (or substitute with your favorite milk)
• Zest from 1 medium lemon (about 1 tablespoon)
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 400 degrees. Line a standard muffin pan with 12 paper liners.  Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 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.
4. Add the dry ingredients and stir just until almost combined, then gently fold in the blueberries.
5. 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.
6. Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely on the wire rack.
7. Store unused muffins in an airtight container at room temperature.  Enjoy!

Notes

• These muffins are freezer friendly!

Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 258Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 173mgCarbohydrates: 43gFiber: 4gSugar: 14gProtein: 7g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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