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.
This post is sponsored by Bob’s Red Mill. As always, all thoughts and opinions are my own. Thank you for supporting the brands and these recipes that help make Fit Mitten Kitchen possible!
Lemon muffins will always be a forever favorite of mine. The burst of lemon flavor coupled with juicy blueberries in every bite… What more could you want?!
Healthy muffin recipes are also one of my favorite things to bake. They’re quick, easy and make the best snack.
When you add a little lemon glaze, they almost double as a special treat.
What You Need for This Recipe
- Bob’s Red Mill Whole Wheat Pastry Flour – the best whole wheat flour with a light and soft texture, perfect for these muffins!
- baking soda & baking powder – use both to get the best rise
- fine sea salt – to enhance flavor
- lemons – You’ll want to grate two medium lemons for lots of lemon zest and flavor. Plus you’ll need 1/4 cup lemon juice.
- yogurt – use a Greek yogurt or Skyr for best results. This muffin recipe was also tested with plant based Skyr and worked wonderfully! For even more flavor, use a lemon flavored yogurt if you can find one!
- honey – I love the golden color and flavor honey adds to these muffins, but maple syrup would likely work as well.
- milk – you can use the milk of your choice such as cow’s, cashew, almond, coconut, etc.
- vanilla extract – always a good idea when baking muffins. You can also substitute almond extract for a delicious different kind of flavor.
- blueberries – you can use fresh or frozen blueberries here. Just note that when using frozen blueberries you’ll need a couple more minutes of bake time.
- poppy seeds – personally I love the added texture but you can also omit if you don’t have them on hand.
Recommended Tools
- mixing bowls & cups
- cookie scoop
- muffin tin
- whisk
- spatula
What is Whole Wheat Pastry Flour?
Bob’s Red Mill Whole Wheat Pastry Flour is 100% stone ground from the finest soft white wheat. The lower protein content makes it perfect for whole grain baking, while still getting a light, soft and tender texture.
Whole Wheat Pastry Flour is one of the best whole grain flours to use in healthy muffin recipes, in my opinion. You get the benefits of whole grains but a soft and tender muffin!
This flour is perfect for those that are used to the light texture of all-purpose flour, but want the benefits of whole grains.
How To Make
These healthy blueberry muffins come together very easily, just like most muffin recipes!
I like to start with mixing together the dry ingredients then setting aside.
Then grab a large bowl and begin adding the wet ingredients – oil, honey, lemon juice, eggs, yogurt, vanilla and milk.
Once all of your wet ingredients are combined, slowly begin add in the flour, fold in the poppy seeds and lemon zest.
Then lastly fold in the blueberries – make sure not to over-mix here or your muffins will be tough and won’t rise as nicely.
Baking Muffins with Yogurt
Using yogurt in these blueberry lemon muffins creates a soft, light, fluffy and moist texture! You can use Greek yogurt, Skyr (Icelandic yogurt) or a non-dairy alternative. Just make sure if you’re using a plant based yogurt alternative, it is labeled Greek or Skyr, as it should be thicker than traditional yogurt.
My Best Muffin Baking Tips
Don’t over-mix the batter. It’s okay if some lumps remain at the end. If you mix the flour in too fast and for too long, you’ll end up with dense muffins.
For high muffin tops, bake the muffins first at 425ºF for 5 minutes, then drop the oven temperature down to 350ºF and continue baking for another 10-12 minutes. My muffins were done at 11 minutes, but every oven is different.
Use a cookie scoop to easily dispense the batter into the muffin cups. It’s (almost) mess free and super quick!
For easy clean up, I swear by these specific liners. They haven’t stuck to a single muffin I’ve made yet! (And I’ve made lots!!)
Storing & Reheating
To freeze, allow the muffins to cool completely and store in an airtight container. Label and enjoy within three months.
To thaw frozen muffins, you can let them come to room temperature or place in fridge overnight. Make sure to enjoy thawed muffins within 2-3 days.
These Muffins Are:
Soft & moist
Light & fluffy
Sweet & bursting with blueberries
Best enjoyed warm with your favorite beverage!
If you love lemon baked goods, try these:
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
How to Make…
Lemon Blueberry Muffins
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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
- Yield: 12 muffins 1x
- Scale:
Ingredients
Dry Ingredients
- 1.75 cups + 2 tablespoons whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1.5 tablespoons poppy seeds
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup of Greek yogurt or Skyr
- 2 large eggs
- 1/4 cup avocado oil or light olive oil
- 1/2 teaspoon vanilla extract
- 1/2 cup honey
- 1/4 cup non-dairy milk
- 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 (I love these ones – no sticking!)
- 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 whisk together
- 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.
Recipes Notes:
To make dairy-free, use a thick plant based Greek yogurt or Skyr. These were tested with Siggi’s plant based.
This recipe has not been tested with flaxseed eggs yet or gluten-free flour, but let me know if you try! Using Bob’s Red Mill 1:1 Gluten-Free Baking Flour is your best gluten-free flour substitute for this recipe. I would not recommend replacing both the flour and the eggs.
Kim Cabading says
I’m sure gonna try this!
★★★★★
Erin Flynn says
Just made these and they are easy to make and very tasty. I added 2 extra tablespoons of oil and used lemon Greek yogurt for extra lemon flavor.
★★★★★