Healthy Blueberry Lemon Muffins
These Healthy Blueberry Lemon Muffins are moist, tender and bursting with lemon flavor. Made with fresh blueberries, no refined sugars and Greek yogurt, these delicious muffins are the perfect healthy snack or quick breakfast. Ready in less than 25 minutes, this easy recipe is calling your name.
Servings: 12 muffins
Calories: 189kcal
Ingredients
- 1 1/2 cups all-purpose flour 180g
- 1/2 cup whole-wheat flour 60g
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 Tbsp. lemon zest
- 3 Tbsp. fresh lemon juice 44g
- 2/3 cup non-fat plain Greek yogurt 150g
- 2 large eggs
- 1/2 cup honey 160g
- 1 1/2 tsp. vanilla extract
- 1/4 cup olive oil 60g
- 1 1/2 cups fresh blueberries 190g
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with a 12 muffin capacity with paper liners.
- Add the flours, baking powder, baking soda, and salt to a medium-sized bowl and whisk to aerate and combine. In a separate large bowl, whisk together the lemon zest and juice, Greek yogurt, eggs, honey, vanilla, and olive oil until smooth.
- Add the blueberries to a separate small bowl, then measure out a teaspoon of the dry ingredients and add it to the bowl. Toss the blueberries so that they are coated in the dry ingredients (this will help keep them from sinking to the bottom of the muffins).
- Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the blueberries. Divide the batter evenly between the 12 muffin cups. Tap the muffin pan on the counter a few times to help settle the batter.
- Bake the muffins in the preheated 375 degree Fahrenheit oven for 15 -18 minutes or until the tops are golden and a tooth pick inserted into the middle comes out clean.
- Cool in the pan for 10 minutes before moving the muffins to a cooling rack.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- The most accurate way to measure flour without a scale is to use the spoon and level method.
- You’ll need 2-3 lemons to yield enough zest and juice for the recipe.
- Store leftover muffins in an airtight container at room temperature or in the fridge. Make sure to enjoy them within 4-5 days.
- To achieve muffins of equal size, you can either use an ice cream scoop or a ⅓ cup measure to dispense the batter into the lined muffin tin.
Nutrition
Serving: 1muffin | Calories: 189kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 149mg | Potassium: 113mg | Fiber: 1g | Sugar: 13g
