Lemon Blueberry Muffins

Moist and fluffy Healthy Lemon Blueberry Muffins bursting with lemon and blueberry flavors for a healthy breakfast or snack. They come together in one bowl in 10 minutes and nobody will know they are healthy!

Eggs Yogurt or Greek yogurt Maple syrup or honey Any mild tasting oil Lemon zest Lemon juice Pure vanilla extract Cinnamon Baking powder Baking soda Salt Spelt or whole wheat flour Blueberries Cooking spray

Ingredients You Need

Preheat oven to 425 degrees F and line muffin tin with unbleached muffin liners and spray with cooking spray.


In a large mixing bowl, add eggs, yogurt, maple syrup, oil, lemon zest and juice, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well to combine.


Add flour and stir gently to mix. Do not over mix.


In a small bowl, toss blueberries with 1 tbsp flour, add to the batter and give a few stirs.


Fill 12 openings of muffin tin with batter. You can also add a few blueberries on top. Bake for 10 minutes, reduce oven temp to 375° F, and bake for another 10 minutes or until toothpick comes out clean.


Remove from the oven and let muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool more or enjoy.



Store in an airtight container in a cool dry place for up to 3 – 4 days or in a fridge for up to a week.

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