Healthier Lemon Blueberry Muffins
These healthy one-bowl Lemon Blueberry Muffins are light, fluffy, and have a soft tender crumb, bursting with vibrant flavor. Made with simple ingredients like white whole wheat flour, yogurt, honey, and olive oil, they will satiate your sweet tooth but are packed with wholesome ingredients and benefits. Ideal for breakfast, a snack, or even a dessert, these muffins support a balanced diet.
There's something undeniably comforting about taking a bite out of a warm, freshly baked muffin. Add some bright and zesty and you have a delicious, vibrant flavor. I am so excited to share this sweet yet wholesome Lemon Blueberry muffin recipe with you today. Perfect for a morning pick-me-up, an afternoon snack, or something to satisfy that sweet tooth after dinner, these muffins are delicious but also packed with health benefits.
Lemon and Blueberry is a classic combination of flavors and one of my favorite summer pairings. These Lemon and Blueberry muffins are light and fluffy with a soft and tender crumb. The Mediterranean diet/lifestyle encompasses balance, flavor, and health and baked goods don’t need to be excluded.
Why Make This Recipe?
First and foremost, these lemon blueberry muffins are the perfect balance of sweetness that doesn’t leave you with a sugar crash. The combination of tart and zesty lemon and sweet blueberries creates a flavor profile that's both refreshing, light, and satisfying. Beyond just taste here are some other points to sell you on:
Simple Ingredients: Most of the ingredients are kitchen staples with the additional seasonal blueberries. You don’t need a pantry full of exotic ‘healthy’ ingredients.
Quick and Easy: In less than an hour, you can whip up a 12-count batch of these light and fluffy muffins. Perfect to have on hand throughout the week or with unexpected guests.
Versatile: These muffins can be enjoyed as a breakfast option, a snack, or even a dessert.
Healthy: These muffins are a healthier option compared to store-bought baked goods and believe me, they don’t taste like cardboard!
Let's Talk Nutrition
These lemon blueberry muffins are a satisfying sweet concoction with a slew of healthy attributes.
Lemons: Citrus is known to be rich in vitamin C, and lemons are no exception and great for boosting your immune system and improving skin health. Lemon adds a refreshing, vibrant, and light flavor that reduces the need for excessive sugar.
Blueberries: A powerhouse of antioxidants and vitamins, with vitamin K being the most prominent along with vitamin C. Antioxidants help the body fight inflammation, support heart health, and may even improve brain function.
White Whole Wheat Flour: Rich in fiber, vitamins, and minerals, white whole wheat flour aids digestion, is heart-healthy, and keeps you full for longer periods. Whole grain flour is a source of B-complex vitamins, iron, potassium, and phosphorus.
Greek Yogurt: Rich in probiotics which are great for overall gut health and a fantastic source of protein. Greek yogurt offers many nutrients such as calcium and B-complex vitamins such as vitamin B-12 and B-5.
Honey: This natural sweetener replaces granular sugar and provides our bodies with antioxidants, and anti-bacterial and - inflammatory properties.
Olive Oil: A healthy source that incorporates dietary fats, monounsaturated, and a heart-healthy oil option with antioxidant properties. See my post here to learn more about olive oil.
How to Make: Ingredients and Steps
Ingredients
Fresh Blueberries - Frozen blueberries can be used. See note.
Lemon (zested and juiced) - Adds a light and refreshing flavor that is divine in this muffin when paired with the blueberries.
White Whole Wheat Flour - White whole wheat flour is lighter and less dense than whole wheat flour and has a more mild flavor. Therefore, white whole wheat flour lightens the batter and reduces the dense, heavy texture commonly associated with whole wheat baked goods.
Honey - Replaces the granular sugar to make this recipe free from refined sugar. Since liquid sugars, such as honey and maple syrup, are denser than granular sugar, less can be used.
Plain Greek Yogurt - Helps keep the batter tender and from drying out when baking while aiding in the structure of the muffin. Sour cream can be used as a substitute.
Olive Oil - A neutral-tasting oil is best for this recipe to allow the lemon and blueberries to shine. Avocado oil or vegetable oil can be used.
Eggs - To make this recipe vegan, a vegan egg substitute can be used. I have only tried the liquid egg substitute by JUST Egg with success and therefore cannot speak to other vegan egg substitutes.
Baking Powder - Leavening agent that helps the batter rise and become light and fluffy.
Baking Soda - Leavening agent that reacts with the acid from the lemon and yogurt, and allows the muffin batter to rise.
Salt - Balances all the flavors.
Vanilla Extract - Enhances the flavors.
Add-Ins:
Add Nuts: Fold in chopped almonds, walnuts, or pecans for some extra texture and healthy fats.
Steps -
1. Preheat the oven to 350 degrees Fahrenheit and line a 12-count muffin tin with paper liners or a 6-count muffin tin and set aside.
2. In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt then set aside. In another large bowl, beat the eggs. Gradually add the honey, olive oil, Greek yogurt, vanilla extract, lemon zest, and lemon juice. Mix until everything is well incorporated.
3. Pour the wet ingredients into the dry ingredients and gently mix/fold the ingredients together until just combined. I recommend doing this by hand with a rubber spatula to avoid overmixing.
4. Gently fold in the fresh blueberries. For frozen blueberries, gently toss them in a bowl with some flour until all are coated. This prevents the blueberries from sinking to the bottom while they are baking.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full or to the top of the liner. You can use a scale for more precise measurements or a cookie scoop. Bake for 20-25 minutes or until a toothpick comes out clean with just a slight crumb.
6. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Serving Suggestions
Consider pairing this simple summer salad with the following:
Breakfast: A grab-and-go light breakfast option. Pairing your muffin with a serving of Greek yogurt and a side of eggs is a great option as well.
Snack: Enjoy your muffin as a post- or pre-workout snack. If you’re looking for an afternoon energy boost to get through the afternoon, this muffin with a piece of fruit or a small handful of nuts is a perfect combo.
Dessert: Microwave for approximately 10 seconds and serve warm or with a scoop of vanilla ice cream or a dollop of Greek yogurt for a sweet and satiating dessert.
Storage Tips
These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a ziplock bag for up to 3 months. Simply thaw them at room temperature and warm them up before serving.
One-Bowl Lemon Blueberry Muffins
Ingredients
- 1 cup fresh blueberries *see note
- 1 lemon, Zested (1 packed tbsp) and (~3 tbsp) juiced
- 1/2 cup (168g) Honey
- 1/2 cup (112g) Plain Greek Yogurt *see note
- 1/4 cup (60mL) neutral Oil - I used a neutral-tasting olive oil
- 2 Eggs
- 1 1/2 (180g) cups White Whole Wheat Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 tsp Vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 12-count muffin tin with paper liners or a 6-count muffin tin and set aside.
- In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt then set aside. In another large bowl, beat the eggs. Gradually add the honey, olive oil, Greek yogurt, vanilla extract, lemon zest, and lemon juice. Mix until everything is well incorporated.
- Pour the wet ingredients into the dry ingredients and gently mix/fold the ingredients together until just combined. I recommend doing this by hand with a rubber spatula to avoid overmixing.
- Gently fold in the fresh blueberries. For frozen blueberries, gently toss them in a bowl with some flour until all are coated. This prevents the blueberries from sinking to the bottom while they are baking.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. You can use a scale for more precise measurements or a cookie scoop. Bake for 20-25 minutes or until a toothpick comes out clean with just a slight crumb.
- Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
*For frozen blueberries, do not let them thaw as this will turn the batter blue. Gently toss the frozen blueberries in some of the flour to lightly coat them. This helps keep from dying the batter blue and helps prevent them from sinking to the bottom.
*Sour cream can be used as a 1:1 ratio to substitute the Greek yogurt while providing a nice tang that complements the lemon and blueberry flavors.
The nutritional content provided is just an estimate. Nutritional content may vary based on substitutions and additions you may have made or by brand.
