Go Back
+ servings
Blueberry lemon muffins on wire rack with lemon slices

Blueberry Lemon Muffins

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

Leave a Review »


  • 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
  • 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


  • 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!


  • These muffins are freezer friendly!


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!