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Healthy Lemon Blueberry Muffins: moist ‘n delicious healthy lemon blueberry muffins made with healthy, whole ingredients.
Happy start of the week! I know, I know… who really even likes those anyway? But what if I told you that today’s scrumdiddilyumptious (brain teaser typing that sucker…) Healthy Lemon Blueberry Muffins could brighten your day?
Zesty, refreshing lemon flavor. Bright, juicy blueberry oomph. Cozy, comforting, homemade muffin delight. How can those three things not help you kick this week off right? 🙂 Oooh, I rhymed!
Before I go on more about how friggin soft ‘n tender today’s healthy lemon blueberry muffins are (or how much
delicious lemon flavor and blueberry goodness are packed into every bite), why don’t we dive right in? 😉 (I could really go on for about 4 more hours. But I won’t. 😉 )
Let’s bake this!
How to Make Healthy Lemon Blueberry Muffins
Preheat
Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.
Dry Ingredients
Sift together all of the dry ingredients in a large mixing bowl.
Wet Ingredients
Warm up the water and milk in a microwave-safe bowl. Then, pour that into a medium mixing bowl along with the rest of the wet ingredients: lemon juice, lemon zest, coconut oil, coconut sugar, maple syrup and vanilla. Whisk until well mixed.
Combine
Combine the wet and dry ingredients to create your healthy lemon blueberry muffin batter. Fold in blueberries!
Pour Batter
Pour your healthy lemon blueberry muffin batter into the prepared muffin pan—all the way to the top for big muffins, ¾ of the way for smaller muffins.
Bake, Cool and Enjoy
Bake, cool and enjoy the best healthy lemon blueberry muffins ever!
The Healthy Ingredients You Need
Blueberries
I made sure to pack these healthy lemon blueberries with enough blueberries to keep you happy! 😉 Blueberries are a wonderfully low calorie, antioxidant-rich superfood that’s packed with healthy nutrients. In just 1 cup, you can expect 24% of your RDI (recommended daily intake) of vitamin C, 36% of your RDI in vitamin K and 25% of your RDI of manganese.
Lemons
Lemons not only taste good (okay, fine… when added to something else, such as blueberry muffins!), but they are also packed with vitamin C, can prevent kidney stones and can help to improve digestive health. Lemons also boast plant compounds, hesperidin and diosmin, that can lower cholesterol, thereby improving heart health.
Almond Flour
I made sure to include the amazing almond flour in today’s healthy lemon blueberry muffins recipe. Almond flour is made with just 1 ingredient: almonds. As such, it has a low glycemic index, is rich in healthy fats and packed with prebiotic fiber that’s beneficial to digestive health. Bonus: almonds are rich in antioxidants and vitamin E.
Oat Flour
We’re kicking out the usual bleached all-purpose flour and using healthy, whole oat flour instead. Oats are one of my most beloved healthy ingredients to use in my healthy baking pantry. They are a wonderful source of antioxidants, and add soluble fiber and nutrients to these healthy lemon muffins. Oats keep you full and satisfied for longer, and can help to lower cholesterol, leading to better heart health.
Healthy Muffins We Love >> Vegan Healthy Banana Blueberry Muffins Recipe // Best Healthy Zucchini Muffins // Healthy Lemon Poppy Seed Muffins Recipe
The Taste & Texture of Healthy Lemon Blueberry Muffins
The Taste
Imagine fresh, light lemon flavor that’s crisp and refreshing… all the while accented by bright, juicy blueberry goodness. The tartness of the lemon and the sweetness of the blueberries complement each other perfectly in these healthy lemon blueberry muffins.
The Texture
These are my favorite soft and tender healthy lemon blueberry muffins. The moist and tender crumb is truly exceptional and totally worth the homemade muffin effort. 😉
Soft ‘n tender healthy lemon blueberry muffins with bright lemon flavor and blueberry goodness packed into every bite!
There. That’s all better. 🙂 The start of the week already seems a bit sweeter, doesn’t it? I’m sending you all the great, big ‘ol vibes for a peaceful and productive week, full of sweet moments with the ones you love. ‘Til the next baking adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Delicious Healthy Muffin Recipes & More
- Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free)
- Easy Healthy Blueberry Muffins Recipe
- Best Ever Healthy Chocolate Chip Muffins
- Healthy Banana Chocolate Chip Muffins Recipe
- Deliciously Healthy Orange Bread
- Healthy Moist Vegan Zucchini Muffins w/ Chocolate Chips
- Secretly Healthy Banana Muffins Recipe
Healthy Lemon Blueberry Muffins
Ingredients
Dry Ingredients
- 2 ¼ cups oat flour – use gluten free if needed
- ½ cup finely ground blanched almond flour*,
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milk
- 2 tablespoons lemon juice
- zest of 1 lemon, 2 tablespoons
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
Add-in Ingredients
- 1 ½ cups fresh blueberries
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
- In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder, and salt.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
- Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a higher quantity of smaller muffins. Bake for 18-24 minutes. Mine took 22 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
- Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from pan and transfer to a cooling rack to cool completely, about 1 hour. Enjoy! Storing Instructions below.
Notes
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
Keep up the fantastic work and continue to inspire us all!
Thank you so much, Micah! Your kind words truly mean a lot to me. I hope you enjoy all the exciting new recipes I have in store! 🙂
No flax egg? Would it help or hinder the muffins to add one in?
Nope, no flax eggs needed here. Hope you enjoy!
These turned out fantastic! As I’m allergic to almonds, I subbed sunflower seed flour for the almond flour and that worked fabulously! I also cannot have baking powder, so I deleted it and used sparkling water for the water to add rise. I find the sparkling water trick works! If I need a bit more “stability” to the dough, I sometimes use tapioca flour, but I didn’t this time. These are just a couple ways I’ve learned to compensate over time with all my food allergies. Thanks so much for all your hard work and sharing this recipe.
Woohoo! I’m so happy that the recipe turned out well for you. I know how hard it can be when you have to sub ingredients, so to hear you got a win is just awesome. So cool to know about the sparkling water trick! Here’s to more baking fun! 😊
I’ve made these blueberry muffins many times and they are the best. So tasty and moist. I was wondering can they be made into a loaf and what changes would be made to the receipe. You have the best gluten free receipes I’ve tried few of them. Your chocolate chip cookies are awesome.
Thank you for all your wonderful receipes and the time you put in to making them.
Hi Maria! I’m so happy to hear it. 🙂 Try this Lemon Almond Poppy Seed Bread. Simply leave out the poppy seeds, and fold in about 1 1/4 cups fresh blueberries. The lemon glaze on that bread is SUPERB–I highly recommend making it. Can’t wait to hear what you think!
Maybe because I used lemon juice from a bottle versus from an actual fruit that this is lacking zest for me. Still yummy and easy even though it didn’t exactly blow my socks off. I’ll definitely use fresh lemon juice and more next time and maybe add a tablespoon of lemon zest. I tested this for our outdoor church service on Sunday and I have been excited to try it!
You’ve definitely got to go for fresh lemon juice and zest to really bring out the flavor! The bottled stuff never compares in terms of flavor, IMO. Happy baking Michelle!
These muffins are exceptional both in terms of low natural sugar and the combination of lemon and blueberries as my favourie combo!
Thank you for sharing your talent in creating healthy fun recipes Demeter!
Yay! That’s so great Freshteh! I’m really happy you enjoyed them.
I would like to wake up with these muffins. They look amazing!
Thanks Catalina!
These looks so yummy and perfect for breakfast! So excited to make these!
I can’t wait to hear what you think!