Lemon Blueberry Muffins
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Lemon Blueberry Muffins
Enjoy these Lemon Blueberry Muffins, a perfect blend of sweet blueberries and tangy lemon. Made with wholesome ingredients, these muffins are ideal for breakfast or a quick snack. They are easy to make, delicious, and can be made gluten free. Start your day with these flavorful, moist muffins!
Ingredients
- 1 ½ cups whole wheat flour or gluten free flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup or honey
- 2 large eggs
- ¼ cup coconut oil melted (or olive oil)
- ½ tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, combine the applesauce, maple syrup (or honey), eggs, melted coconut oil, lemon zest, and lemon juice. Whisk until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries, being careful not to overmix.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve: Enjoy your healthy lemon blueberry muffins warm or at room temperature!
Notes
- If you prefer a sweeter muffin, feel free to increase the amount of maple syrup or honey to 1/3 cup.
- Fresh blueberries work best, but if using frozen, do not thaw them before adding to the batter to prevent excess moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Consider adding a handful of chopped nuts or seeds for extra crunch and nutrition!
- Check out all of our Kitchen Favorites!
- Kitchen Favorites
- Nutrition Facts
- Nutrition Facts Lemon Blueberry Muffins Amount Per Serving Calories 111 Calories from Fat 54 % Daily Value* Fat 6g9%Saturated Fat 4g25%Trans Fat 0.003gPolyunsaturated Fat 0.4gMonounsaturated Fat 1gCholesterol 27mg9%Sodium 140mg6%Potassium 84mg2%Carbohydrates 14g5%Fiber 2g8%Sugar 2g2%Protein 3g6% Vitamin A 51IU1%Vitamin C 2mg2%Calcium 30mg3%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 111
- Calories from Fat 54
- % Daily Value*
- Fat 6g
- 9%
- Saturated Fat 4g
- 25%
- Trans Fat 0.003g
- Polyunsaturated Fat 0.4g
- Monounsaturated Fat 1g
- Cholesterol 27mg
- 9%
- Sodium 140mg
- 6%
- Potassium 84mg
- 2%
- Carbohydrates 14g
- 5%
- Fiber 2g
- 8%
- Sugar 2g
- 2%
- Protein 3g
- 6%
- Vitamin A 51IU
- 1%
- Vitamin C 2mg
- 2%
- Calcium 30mg
- 3%
- Iron 1mg
- 6%
- If you prefer a sweeter muffin, feel free to increase the amount of maple syrup or honey to 1/3 cup.
- Fresh blueberries work best, but if using frozen, do not thaw them before adding to the batter to prevent excess moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Consider adding a handful of chopped nuts or seeds for extra crunch and nutrition!
Check out all of our Kitchen Favorites! Nutrition Facts
Nutrition Facts Lemon Blueberry Muffins Amount Per Serving Calories 111 Calories from Fat 54 % Daily Value* Fat 6g9%Saturated Fat 4g25%Trans Fat 0.003gPolyunsaturated Fat 0.4gMonounsaturated Fat 1gCholesterol 27mg9%Sodium 140mg6%Potassium 84mg2%Carbohydrates 14g5%Fiber 2g8%Sugar 2g2%Protein 3g6% Vitamin A 51IU1%Vitamin C 2mg2%Calcium 30mg3%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
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