Go Back
+ servings
Lemon blueberry muffins on a wire rack

Healthy Lemon Blueberry Muffins

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!

Leave a Review »


  • 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
  • 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


  • 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.


  • 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.


Serving: 1muffin, Calories: 258kcal, Carbohydrates: 43g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Cholesterol: 32mg, Sodium: 173mg, Fiber: 4g, Sugar: 14g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!