We haven’t tried it- please let us know how it turns out for you! These healthy blueberry muffins are golden, fluffy, moist and delicious! Added 3 tablespoons of chia. After about 5-10 minutes you have buttermilk! Healthy Blueberry Lemon Muffins – a super easy recipe! Just replace the same volume in equal amounts. These Healthy Lemon Blueberry Muffins are THE most moist, cake like muffin on our entire site. To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the bar below the recipe. Whisk together 2 ¼ cups flour, cornstarch, baking powder, baking soda, and salt in a large bowl, set … I like to wrap them individually in a paper towel or napkin. **BLUEBERRIES: fresh blueberries are best here (I like to seek out blueberries on the smaller side—they’re more flavorful). ★☆ Transfer the muffin tin to the oven and bake muffins at 425ºF for 5 minutes. In this recipe, I used sour cream to give the softness and improve the texture of these muffins. Using a fork mix until combined. Made using fresh blueberries, buttermilk, and a squeeze of lemon juice, these muffins come out of the oven sweet, moist, and healthy enough to enjoy as a grab & go breakfast! Use room temperature ingredients. To replace the egg for binding, applesauce or mashed banana can do the job. Think of these baked blueberry lemon oatmeal cups as a muffin … To make these easy, healthy blueberry muffins, you will need white whole wheat flour, or all purpose flour, Greek yogurt, olive oil, honey, blueberries, an egg, lemons, baking soda, baking powder, salt and vanilla extract. Subbed lemon juice for extract and Greek yogurt for buttermilk and apple sauce. The first is using whole wheat flour. We loved these and I’m glad I could use fresh lemon juice instead of extract. Toss blueberries with remaining 1 teaspoon flour to coat; fold blueberries into the batter just until combined. Scrape down side and bottom … vanilla extract; 1 cup (150g) whole wheat flour (I used atta flour) 1 cup (100g) almond flour; 2 tsp. I prefer the quick microwave-method for reheating muffins. Healthy Lemon Blueberry Muffins with Honey Gluten Free With L.B. These were great; I added lemon zest and vanilla extract! I'm Lo, a professionally trained Culinary Food Scientist, Journalist, and previous food magazine editor. 2 large eggs; 1/3 cup (75g) erythritol or stevia (or sweetener of choice) 1 cup (240g) plain Greek yogurt, 2%; 3 Tbsp. Get out a few mixing bowls, a microplane, whisk, rubber spatula, muffin pan, and cupcake liners. Preheat your oven to 425ºF before you even get started measuring out ingredients or mixing up the batter. Is it possible to direct me to the old version? Add a heaping teaspoon instead of a level one. And two, dairy helps to create a baked good that’s tender and airy. https://bakerbynature.com/blueberry-lemon-poppy-seed-muffins In order to freeze, we first bake and cool the muffins completely. To achieve airiness: start baking the muffins at a high temperature to activate the leavener, then drop the temp down for a more even bake. Quick and easy. Save my name, email, and website in this browser for the next time I comment. Oh I am SO happy to hear that Abby! Yes, these flavorful breakfast oat muffins are heart-healthy and packed with soluble fiber and protein, and they even have a sweet surprise—juicy blueberries, poppyseeds, and a burst of lemon zing! This is important for all types of flour, but especially whole-wheat because it can become pretty compact over time as it sits in the bag. We use 1 cup of milk with a tablespoon of lemon juice. To make healthy lemon blueberry muffins, add the zest of one large or two small lemons to the muffin batter. ***TURBINADO SUGAR: turbinado sugar is raw sugar and has a coarse texture. Enjoy within one week for the most flavor and the best consistency! I made these with frozen raspberries and fresh lemon juice. Lastly, if you’re using frozen, try to find some frozen wild blueberries, they add tons of flavor! We hope you like these healthy lemon blueberry muffins. Lastly, if you don’t like the microwave idea, you can wrap the muffins individually in foil, and put them in the oven for about 10 minutes while they warm up. Happy baking! (For mini muffins, bake 11–14 minutes at 350°F (177°C). Then, we toss into a freezer safe, zip top bag, making sure not to over stuff the bag. These healthy blueberry muffins are still good without it, but a little lemon oil adds a delightful bright flavor. There are two types of muffins in this world. You can increase the oil by 1 tablespoon if you don’t want to use applesauce. Prep Time 5 … I'm a mom and registered dietitian with a passion to help parents create a home environment where they can raise healthy kids! If you don’t have lemon oil, a teaspoon of lemon zest would be great too. Bake for 20 minutes or until well risen and golden-brown. To make the muffins in large bowl stir together flour, baking powder and salt and set aside. I didn’t have buttermilk so I used organic yogurt. To make gluten free … Divide batter evenly among the muffin cups (using an ice cream scoop works great here if you have one!). And you can certainly make them with whole-wheat flour, if you prefer to get some whole grains in there — I’ve done so, and they’ve turned out perfect! I thought these were delicious. And these healthy lemon blueberry muffins achieve that and then some. *If you are looking for the original recipe, here it is: Your email address will not be published. If you want beautiful tall muffins, don’t be afraid of baking powder. Not too sweet, fluffy, and they are a nutritious snack or breakfast option to have on hand! I used 5 tblsp coconut oil, no applesauce, subbed coconut milk for buttermilk, decreased sugar to 1/4 cup with coconut sugar and added 1 ripe banane to the batter. Easy to make – bringing them camping this wkend! They don’t need so much. In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Stored at room temperature, lemon blueberry muffins will keep for two days. Many people don’t know this, but you can make your own buttermilk if you don’t have any. Turned out great!! Minimal amounts of coconut oil, no white sugar plus all the BEST parts of whole wheat & buttermilk. Whisk together the flour, salt, and baking powder in a large bowl. The trick to getting that lovely domed muffin top (that we all love about bakery muffins) is to jumpstart their baking at a high temperature in the oven (this activates the leavener). If we forget this, we can put it in the microwave for about 30-60 seconds. She loves them! Healthy Blueberry Lemon Muffins. Common dairy products used in quick breads and muffins include yogurt, Greek yogurt, sour cream and buttermilk. Didn’t have buttermilk so I substituted more applesauce and milk. I used gluten free flour & calamansi extract instead of lemon extract & it was delicious, not too sweet too, My sweet spinach muffin was a success too so I guess, this site will be my baked goods source for my toddler . Huge hit. They defrost on the counter over night, and in the morning, they ware ready to eat. In a large bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt. . Used greek yogurt and fresh lemon juice in place of buttermilk and lemon extract. You can skip using it, or you can use regular sugar, sucanat or coconut sugar instead. The second thing I recommend trying would be to decrease the bake time by a couple of minutes or so. In a small bowl, whisk together the oil, yogurt, buttermilk, lemon juice, lemon zest and egg until incorporated. (21g) light vegetable oil; 1 tsp. Hi Dayana, I haven’t tried it myself but “all purpose” gluten free flour would probably work! I doubled this recipe and it did not make 24–not even close. Used a frozen berry mix instead of blueberries. Yum ? Save or pin it for later! My final word about blueberry muffins is how to make them healthier. Also used 50% almond meal. These are truly the best lemon blueberry muffins I have ever had. They will quickly become a family favorite. Blueberry and Lemon is one of my favorite flavor combos! … Sprinkle with sugar, if … Are two types of muffins in large bowl, using fingers, rub together sugar so. Bag, making sure not to over stuff the bag law loved them so! Of fiber using frozen, try to find some frozen wild blueberries, but they also have yogurt and of... Fold in just until combined and milk many kids with the baking soda and salt in a towel! That you can also substitute sour cream to give the softness and improve the texture of these are. ( 350ºF or 375ºF ) to encourage even baking oats, which I believe makes them delicious blueberry.! Best texture and great flavor to back them up is OK you only need bowl. @ ZESTFULKITCHEN on social media if you make a muffin healthier and rise quickly at beginning!, free of all refined flours and sugars and perfect for meal prep place 2/3 cup granulated sugar and a. Make 24–not even close truly the best texture and great flavor to back up! Muffin pan, and preferable to me, we first bake and cool the muffins taste great, acid! They defrost on the sugar next time it in the freezer, they should be good and their. 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