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–+ servings
Linda Cain

Healthy Lemon Blueberry Muffins Recipe

Imagine the sun breaking through the clouds, casting a warm glow on a gentle breakfast spread. Now, picture yourself enjoying a warm, fluffy lemon blueberry muffin, freshly baked, paired beautifully with a cup of fragrant herbal tea or a refreshing glass of orange juice.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 177
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggs
  • 1/2 cup raw honey
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 Tbsp. lemon zest
  • 3 Tbsp. freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tsp. pure vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/4 tsp. ground cinnamon
  • 2/3 cup non-fat plain Greek yogurt
  • 1/4 cup unsweetened applesauce

Equipment

  • Oven

Method
 

Step 1: Preheat the Oven
  1. Start by preheating your oven to 350°F (175°C). This ensures perfect baking conditions and helps your muffins rise beautifully as they cook.
Step 2: Prepare the Muffin Tin
  1. Grease a muffin tin or line it with muffin liners. This prevents those delectable muffins from sticking and makes cleanup a breeze.
Step 3: Mix Dry Ingredients
  1. In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, sea salt, and ground cinnamon. Stir them together until evenly mixed. This helps the leavening agents distribute properly throughout the batter.
Step 4: Combine Wet Ingredients
  1. In another bowl, whisk together the eggs, raw honey, olive oil, vanilla extract, lemon zest, lemon juice, Greek yogurt, and applesauce. This mixture will create a moist texture while incorporating bright flavors.
Step 5: Combine Wet and Dry Mixtures
  1. Pour the wet ingredients into the dry ingredients. Stir until just combined. Take care not to overmix; a few lumps are fine.
  2. Gently fold in the fresh blueberries. This step is crucial for preserving their shape and juicy burst.
Step 6: Fill Muffin Tin
  1. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows enough room for the muffins to rise without overflowing during baking.
Step 7: Bake
  1. Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Enjoy
  1. Once baked, remove the muffins from the oven. Let them cool in the tin for a few minutes, then transfer them to a wire rack. Allow them to cool completely before indulging in the delightful lemony goodness.

Nutrition

Calories: 177kcalCarbohydrates: 35gProtein: 3gFat: 3.1gSaturated Fat: 0.6gCholesterol: 32mgSodium: 139mgFiber: 2gSugar: 19gVitamin A: 1IUVitamin C: 5mgCalcium: 1mgIron: 7mg

Notes

  • Use Fresh Ingredients: Fresh blueberries will give you the best flavor and texture. Frozen ones can work in a pinch but may make the batter more watery.
  • Don’t Overmix: Combining wet and dry ingredients should be done gently. Overmixing can lead to tough muffins.
  • Zest Properly: Ensure you only take the yellow part of the lemon when zesting to avoid any bitterness from the white pith.
  • Check for Doneness: Every oven is different. A toothpick should come out clean but be sure not to open the oven too frequently, as it could cause the muffins to sink.
  • Store Correctly: For optimal freshness, store them in an airtight container at room temperature or freeze for later enjoyment.

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