These healthier lemon blueberry muffins are fluffy on the inside, a little lemon-y, and bursting with sweet pockets of blueberries. They are also so much better than any you’ll find at your local coffee shop. Lemon blueberry muffins make an awesome grab-and-go option for breakfast, or a great addition to a packed lunch. Try these today and let’s get baking!
I adapted this recipe from my mother’s canterbury blueberry muffins that we made all the time growing up. They were one of my favorite things to eat and I am so excited to share them with you! I call them “healthier” because I replaced some of the flour with whole wheat flour, and the sour cream with greek yogurt. The good news is, they are still as delicious as ever!
So let’s skip that sugar-loaded, factory-made muffin in those glass cases and go for something that’s homemade. Making them yourself will give you A LOT of muffins to enjoy that aren’t filled with sweeteners or artificial anything. It feels good to make something with your own two hands that is really delicious. Make a batch of these and your neighbors and friends will for sure, be jealous.
I love to eat these for breakfast, or as a snack throughout the day with a cup of coffee or tea. I make large batches and send them with my husband in his lunches. He is a truck driver, so it can be a struggle finding things that stay good to eat for his 12 hour+ work days when he doesn’t have access to a fridge. Muffins are a great option because they don’t need to be refrigerated or heated and there are so many different kinds out there! I will share more of my favorite muffin recipes soon.
- The muffins should keep well in an airtight container for about 5 days.
- using a non-stick muffin pan will help the muffins come out cleanly and save you a lot of work when it comes time to clean up.
- 1 cup unbleached, all-pupose flour
- 1 cup whole wheat flour
- ½ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup greek yogurt
- 1 egg
- ½ cup almond milk
- ⅓ cup coconut oil, melted
- 1 teaspoon freshly grated lemon rind
- 2 teaspoons lemon juice
- 1 cup fresh or frozen blueberies
- Preheat the oven to 350 degrees.
- In a large mixing bowl, mix together the all-purpose flour, wheat flour, brown sugar, baking powder and salt. Set the bowl aside while you mix the wet ingredients.
- In another bowl,whisk together the greek yogurt, egg, milk, oil, and lemon juice. Whisk for a minute or two to try to break up any clumps. Often times the coconut oil will harden because the other ingredients are cold. That is perfectly fine, just try to whisk it as well as you can.
- Add the wet ingredients to the flour mixture and combine using rubber spatula or a large spoon. Stir until no flour streaks remain and everything looks well mixed together.
- Add the blueberries and the grated lemon rind to the batter and gently fold in. The blueberries might streak the dough with a blue color, so the less you stir after you add them in, the better.
- Lightly grease a muffin pan and fill each cup about ¾ of the way full with batter. place the muffin pan in the oven and bake for 20 minutes, or until the tops have become golden brown and a toothpick inserted in the middle comes out clean.
- Repeat with the remaining batter until it is all used up.