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!
Servings: 12 muffins
Calories: 216kcal
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: 216kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 233mg | Potassium: 85mg | Fiber: 3g | Sugar: 14g | Vitamin A: 30IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 1mg