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!
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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.
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.
Combine egg, Greek yogurt, olive or vegetable oil, honey, lemon juice and vanilla extract in a mixing bowl.
Add white whole wheat flour, lemon zest, baking soda, baking powder and salt, 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.
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.
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.
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.
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
Blueberry muffins can be made healthier by using whole wheat flour, making them sugar free and using healthy fats.
Yes. You can use silicone muffin cases instead.
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
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy! Follow Hint of Healthy on Instagram, Facebook or Pinterest for more healthy recipes.
Recipe
Healthy Lemon Blueberry Muffins
Ingredients
- 2 cups white whole wheat flour (or all purpose 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.
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