Blueberry Lemon Muffins
Blueberry Lemon Muffins are whole grain muffins that are studded with fresh blueberries and bursting with fresh lemon flavor!
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 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
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.
- 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!
Notes
- These muffins are freezer friendly!
Nutrition
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.
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