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Freshly baked lemon blueberry muffins on a cooling rack

Lemon Blueberry Muffins

Light and fluffy muffins filled with juicy blueberries and a hint of zesty lemon, perfect for breakfast or a delightful snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.25 cup natural sweetener (like honey or maple syrup)
  • 1 large egg
  • 0.5 cup milk (or dairy-free alternative)
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons melted coconut oil or butter
Mix-ins
  • 1 cup fresh blueberries Use fresh if possible; frozen can also work.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, mix together the whole wheat flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the sweetener, egg, milk, lemon juice, and lemon zest until well combined.
Mixing
  1. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  2. Fold in the blueberries gently to keep them intact.
Baking
  1. Divide the batter evenly among the muffin cups.
  2. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cool for a few minutes before transferring to a wire rack to cool completely.

Notes

For an extra kick, you can add more lemon zest or lemon extract. Double the batch for a week’s worth of snacks.