Lemon Blueberry Muffins
User Reviews
4.6
30 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
12 muffins
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Calories
177 kcal
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Course
Snacks
Lemon Blueberry Muffins
Report
If you love bright lemon flavors coupled with juicy sweet blueberries, then these healthy Lemon Blueberry Muffins are for you! Sweetened with honey, using whole wheat flour and a little Greek yogurt for a soft, lightly sweet and moist muffin recipe.
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Ingredients
Dry Ingredients
- 1.75 cups + 2 tablespoons white whole wheat flour see notes
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1.5 tablespoons poppy seeds
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1/2 cup Greek yogurt or Skyr
- 1/2 cup honey
- 2 large eggs
- 1/4 cup avocado oil or light olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon lemon emulsion makes for stronger flavor, can sub vanilla.
- 1/4 cup non-dairy milk
Mix-Ins
- zest of 2 medium lemons
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 425ºF and line 12-cup muffin pan with paper liners.
- Mix dry ingredients: In a medium bowl mix together flour, baking powder, baking soda, poppy seeds, and sea salt.
- Mix wet ingredients: In a large bowl add greek yogurt, honey, eggs, oil, lemon juice, vanilla and milk; whisk until smooth.
- Combine: Gently stir in the dry ingredients into the bowl of wet ingredients. Once almost combined, fold in blueberries and lemon zest. Be careful not to over-mix.
- Distribute in muffin pan: Evenly distribute batter into muffin pan, filling about 3/4 way full. Top with more blueberries if you'd like, for presentation.
- Bake muffins at 425ºF for 5 minutes, then reduce the oven temperature to 350ºF and continue baking another 10-12 minutes, or until inserted toothpick in center of muffin comes out clean. Muffins will be a nice golden color, thanks to the honey.
- Cool: Allow muffins to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- DAIRY-FREE – To make dairy-free, use a thick plant based Greek yogurt or Skyr. These were tested with Siggi's plant based.
- EGGS – This recipe has not been tested with flaxseed eggs yet or gluten-free flour, but let me know if you try!
- FLOUR – The original recipe used a Whole Wheat Pastry Flour but it can be hard to find. You can use White Whole Wheat Flour. If wanting to make gluten-free, using Bob's Red Mill 1:1 Gluten-Free Baking Flour is your best substitute for this recipe. I would not recommend replacing both the flour and the eggs.
- LEMON EMULSION – provides a stronger flavor than lemon extract but either can be used. Get it here.
Nutrition Information
Show Details
Serving
1muffin
Calories
177kcal
(9%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.004g
Cholesterol
31mg
(10%)
Sodium
184mg
(8%)
Potassium
75mg
(2%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
52IU
(1%)
Vitamin C
4mg
(4%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 177kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 184mg | 8% |
| Potassium | 75mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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