Lemon Blueberry Muffins

lemon blueberry muffin in its wrapper on parchment paper setting on cooling rack, surrounded by other baked muffins, blueberries and lemon wedges

Course: Snacks

Cuisine: America

Keyword: blueberry lemon muffins, blueberry lemon poppy seed muffins, healthy blueberry lemon muffins

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: muffins

Calories: 178kcal

Author: Ashley

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 ¾ cups + 2 tablespoons white whole wheat flour see notes
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ tablespoons poppy seeds
¼ teaspoon fine sea salt

Wet Ingredients

½ cup Greek yogurt or Skyr
½ cup honey
2 large eggs
¼ cup avocado oil or light olive oil
¼ cup freshly squeezed lemon juice
½ teaspoon lemon emulsion makes for stronger flavor, can sub vanilla extract
¼ cup non-dairy milk

Mix-Ins

1 cup fresh or frozen blueberries
zest of 2 medium lemons

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.

Video

Notes

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