Healthy Lemon Blueberry Muffins
Moist and fluffy Healthy Lemon Blueberry Muffins bursting with lemon and blueberry flavors. They come together in one bowl in 10 minutes!
Servings: 12 muffins
Calories: 226kcal
Ingredients
- 2 large eggs
- 1 cup regular or Greek yogurt 2%+ fat
- 1/2 cup + 2 tbsp maple syrup or honey
- 1/3 cup any mild tasting oil I used avocado oil
- 1 large lemon zest of
- 1/4 cup lemon juice from 1 lemon
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 1/3 cups spelt or whole wheat flour + 1 tbsp for coating berries
- 1 1/2 cups blueberries fresh or frozen (unthawed)
- Cooking spray I use Misto
Instructions
- 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, making sure baking powder and soda have dissolved. 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.
- Using large ice cream scoop, fill 12 openings with batter. You can also add a few blueberries on top. Bake for 10 minutes, reduce oven temperature to 375 degrees F, and bake for another 10 minutes or until toothpick inserted in the middle 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.
Notes
- Store: 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.
- Freeze: Bake and cool muffins completely. Arrange in a single layer in resealable plastic bag or any container with a lid. Freeze for up to 3 months.
- Other flours: You may also use whole wheat pastry flour or white whole wheat flour. Unfortunately, gluten free flours will not work with this recipe. You can try my almond flour blueberry muffins and add lemon juice and zest.
- Bottled lemon juice will work but fresh is best.
- Zesting the lemon: Microplane is the best for zesting the lemon. In a pinch, box grater will work. Just make sure to zest only yellow part as white pith can add bitter taste to the muffins.
- Do not overmix batter: Stir a few times, let batter sit and stir again. A few dry flour patches are fine.
Nutrition
Serving: 1muffin | Calories: 226kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 183mg | Fiber: 4g | Sugar: 14g