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    Home » Dessert

    Healthy Lemon Blueberry Muffins

    Posted: Oct 1, 2020 · Updated: May 15, 2021 by Tonje

    448 shares
    Jump to Recipe

    These moist healthy lemon blueberry muffins are my favorite muffins ever. They have the perfect texture, an amazing flavor, and are packed with delicious blueberries!

    Three blueberry muffins on a plate, one is laid on the side.
    Jump to:
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Variations
    • Leftovers
    • Frequently asked questions
    • You might also like these recipes
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    Lemon and blueberry is a fantastic flavor combination, and very fitting for muffins. Blueberry muffins have always been my favorite, and I'm super excited to share with you my favorite healthy version of them.

    To make the lemon blueberry muffins healthier, we simply make some easy ingredient swaps. But don't worry - all the ingredients are still easily available from most supermarkets!

    We use oil instead of butter, which also makes the muffins really moist. All purpose flour is replaced with white whole wheat flour, and we omit refined sugar and use honey instead. As a result, the muffins taste like muffins should, with a hint of healthy twist!

    If you're looking for other blueberry recipes, I think you'll love my blueberry apple smoothie, or my blueberry granola made with oven dried blueberries!

    Ingredients

    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.

    I like to use fresh blueberries, but frozen berries can also be used.

    Ingredients for making lemon blueberry muffins on a table.

    Instructions

    Start by preparing your ingredients. Zest two lemons using a small grater, and slice one lemon in half and squeeze out the juice. Measure out the other ingredients.

    Preheat your oven to 360 °F / 180 °C / 160 °C fan oven.

    Wet ingredients mixed in a bowl.

    Combine egg, Greek yogurt, olive or vegetable oil, honey, lemon juice and vanilla extract in a mixing bowl.

    Dry ingredients added to the mixing bowl with the wet.

    Add white whole wheat flour, lemon zest, baking soda, baking powder and salt, and stir to combine all the ingredients.

    Blueberries added to the muffin batter.

    Add blueberries and optionally any other add-ins that you like, and stir them in gently. Avoid whisking fast, as you don't want the berries to burst and change the color of the muffin batter.

    Muffin batter added to lined muffin pan.

    Line a muffin pan with muffin liners, and use a spoon to divide the batter between the liners. Fill them until they are almost full.

    Cooked muffins in a muffin pan.

    Bake the muffins in the oven for 25-30 minutes, or until a toothpick inserted into the middle of the muffins come out clean.

    Leave the muffins to cool down before removing them from the muffin pan to serve.

    Top tips

    Here are all my best advice to succeed with this fantastic recipe:

    • If your blueberries are particularly large, you can coat them in a thin layer of flour before adding them to the muffin batter. This will prevent them from sinking to the bottom of the muffin cases while they bake.
    • Only mix and whisk the ingredients until they are just combined. Over mixing can make the muffins tough.
    • Gently add the blueberries to the mix. Avoid bursting the berries, as this will cause them to change the color of the batter and give it a slight blue or green tint.
    • Always use a toothpick to check if the muffins are done. The exact cooking time will vary based on the size of the muffins and the actual temperature in the oven.
    Unwrapped blueberry muffins on a plate.

    Serving suggestions

    Muffins are often served for breakfast or brunch, as a snack or as a dessert. You can serve these blueberry muffins as they are, or pair them with other treats.

    I like to serve muffins accompanied by a hot beverage, such as coffee, tea or spiced hot orange juice. If the weather is warmer, they also pair well with an iced chai latte.

    Healthy lemon blueberry muffins in a muffin pan.

    Variations

    Although healthy lemon blueberry muffins are great as they are, you can make small variations to suit your personal preferences.

    Gluten free: Most supermarkets carry flour which works as substitutes for all purpose flour. Use this to make gluten free blueberry muffins.

    Vegan: Use dairy free yogurt, substitute agave nectar for the honey, and use a vegan egg replacement.

    With add-ins: You can replace half of the blueberries with roughly chopped walnuts, chocolate chips or any other additions that you like.

    Close up of three healthy lemon blueberry muffins.

    Leftovers

    You can store these blueberry muffins for up to 2 days in a pantry, or freeze them for up to 12 months. Defrost them, and serve the muffins at room temperature, or reheat them in a microwave if you prefer them warm.

    Muffins are excellent for batch baking! I love to make a double batch, and freeze some down for a later occasion. You never know when you could use some backup blueberry muffins for unexpected visitors or last minute bake sales.

    Frequently asked questions

    How can you make blueberry muffins healthier?

    Blueberry muffins can be made healthier by using whole wheat flour, making them sugar free and using healthy fats.

    Can you make muffins without the paper cases?

    Yes. You can use silicone muffin cases instead.

    Lemon blueberry muffin with the liner wrapped halfway off.

    You might also like these recipes

    • Healthy lemon poppy seed muffins
    • Healthy banana bread with blueberries
    • Chickpea blondies
    • Crepes with almond milk
    • Healthy banana oat muffins with raisins
    • Banana Carrot Muffins
    • Blueberry Protein Muffins

    Recipe

    Healthy Lemon Blueberry Muffins.

    Healthy Lemon Blueberry Muffins

    These moist healthy lemon blueberry muffins are my favorite muffins ever. They have the perfect texture, an amazing flavor, and are packed with delicious blueberries!
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 30 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 muffins
    Calories 216 kcal
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    Ingredients
      

    • 2 cups white whole wheat flour (500 ml / 250 g)
    • ½ cup Greek yogurt (120 ml)
    • ½ cup olive oil (120 ml)
    • ½ cup honey (120 ml)
    • 1 ½ cups blueberries (250 g)
    • 1 egg
    • 2 lemons (juice form 1 + zest from 2)
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat your oven to 360 °F / 180 °C / 160 °C fan oven.
    • Combine egg, Greek yogurt, olive or vegetable oil, honey, the juice from a lemon and vanilla extract in a mixing bowl.
    • Add white whole wheat flour, baking soda, baking powder salt and the zest from two lemons, and stir to combine all the ingredients.
    • Add blueberries and optionally any other add-ins that you like, and stir them in gently. Avoid whisking fast, as you don’t want the berries to burst and change the color of the muffin batter.
    • Line a muffin pan with muffin liners, and use a spoon to divide the batter between the liners. Fill them until they are almost full.
    • Bake the muffins in the oven for 25-30 minutes, or until a toothpick inserted into the middle of the muffins come out clean.
    • Leave the muffins to cool down before removing them from the muffin pan to serve.

    Video

    Notes

    • If your blueberries are particularly large, you can coat them in a thin layer of flour before adding them to the muffin batter. This will prevent them from sinking to the bottom of the muffin cases while they bake.
    • Only mix and whisk the ingredients until they are just combined. Over mixing can make the muffins tough.
    • Gently add the blueberries to the mix. Avoid bursting the berries, as this will cause them to change the color of the batter and give it a slight blue or green tint.
    • Always use a toothpick to check if the muffins are done. The exact cooking time will vary based on the size of the muffins and the actual temperature in the oven.
    • You can store these blueberry muffins for up to 2 days in a pantry, or freeze them for up to 12 months.

    Nutrition

    Calories: 216kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gCholesterol: 14mgSodium: 233mgPotassium: 85mgFiber: 3gSugar: 14gVitamin A: 30IUVitamin C: 11mgCalcium: 51mgIron: 1mg
    Keyword blueberries, healthy, lemon, muffins
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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