Description
These Healthy Blueberry Lemon Muffins are a delicious and wholesome treat perfect for breakfast or a snack. Made with whole wheat flour, low-fat dairy, and natural sweeteners like honey and applesauce, these muffins combine the bright zest of lemon with juicy blueberries for a refreshing flavor. Lightly sweetened and moist, they offer a nutritious option without compromising on taste.
Ingredients
Scale
Wet Ingredients
- 2 tablespoons coconut oil (melted)
- 1/4 cup unsweetened applesauce
- 1/3 cup honey or agave nectar
- 2 large eggs
- 1/2 cup low fat buttermilk
- 1/2 cup low fat yogurt
Dry Ingredients
- 1 1/4 cups whole wheat flour
- 1 cup all purpose flour
- 1/4 cup light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 lemons (finely grated zest only)
Add-ins and Toppings
- 1 cup frozen blueberries
- Brown sugar (for sprinkling on top, optional)
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 425°F (220°C). Lightly grease a 6-cup jumbo muffin tin to prevent sticking.
- Mix wet ingredients: In a medium bowl, whisk together melted coconut oil, unsweetened applesauce, and honey or agave nectar until combined. Beat in the eggs and continue whisking until fully incorporated. Then whisk in the low fat buttermilk and yogurt. Set the wet mixture aside.
- Combine dry ingredients: In a large bowl, stir together the whole wheat flour, all purpose flour, light brown sugar, baking powder, baking soda, and lemon zest until evenly mixed. Do not add blueberries yet.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is slightly lumpy; avoid overmixing to keep the muffins tender.
- Fold in blueberries: Carefully fold the frozen blueberries into the batter with a spatula. Make only 3-5 gentle stirs to avoid breaking the berries and turning the batter grey.
- Fill muffin cups and optionally add topping: Evenly divide the batter among the six jumbo muffin cups. If desired, sprinkle a small amount of brown sugar on top of each muffin to create a golden, crispy topping.
- Bake in stages: Reduce the oven temperature to 400°F (205°C) and bake the muffins for 20 minutes. Then lower the temperature further to 350°F (180°C) and continue baking for an additional 15 minutes. The muffins should be dome-shaped with golden brown tops and cooked through the center.
- Cool the muffins: Remove the muffins from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- To keep the muffins moist, do not overmix the batter.
- Using frozen blueberries helps prevent the color from bleeding too much into the batter.
- Sprinkling brown sugar on top is optional but adds a nice crunchy texture.
- For a dairy-free version, substitute buttermilk and yogurt with plant-based alternatives.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
