Healthy Lemon Blueberry Muffins are ultra moist whole grain muffins with no refined sugar! They're packed with lemon zest and juicy blueberries for an easy meal prep breakfast or snack!
1 3/4cupwhole wheat white floursee notes for substitutions
1 1/2teaspoonsbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
3/4cupcoconut sugaror substitute with granulated or brown sugar
⅓cupcoconut oilor your favorite
2largeeggs
3/4cupunsweetened almond milkor your favorite dairy or non dairy milk
1tablespoonlemon zest
2tablespoonsfresh lemon juice
1teaspoonpure vanilla extract
1cupfresh blueberriesif 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.