Blueberry Lemon Muffins are whole grain muffins that are studded with fresh blueberries and bursting with fresh lemon flavor!

Lemon blueberry muffins on a wire rack

One of my favorite things to bake is muffins. They’re so wonderful to have around for breakfast, snacks or a simple sweet treat.

These Blueberry Lemon Muffins are just perfect for summer. Blueberries are my absolute favorite, and they’re even better when they’re combined with lemon!

It’s amazing how just a bit of lemon zest can heighten flavors so dramatically, and a bit of vanilla extract makes them even more magical.

I’ve adapted this recipe from my strawberry banana muffins and blackberry muffins, which I adore.  They’re 100% whole grain, and nobody will know that they’re healthier unless you tell them.

These muffins are much more nutritious than the average, which makes eating them even more enjoyable. 🙂

Stack of two lemon blueberry muffins

Why you’ll love this recipe:

  • These lemon and blueberry muffins are moist and delicious with the goodness of whole grains and no refined sugar.
  • They’re studded with blueberries, and they have the flavors of fresh lemon juice, zest and vanilla.
  • They’re extremely easy to make and are great for meal prep.
  • The muffins make a nutritious breakfast, snack or sweet treat.

Recipe ingredients

This lemon blueberry muffin recipe includes basic ingredients that can be customized with what you have on hand.

Lemon blueberry muffin recipe ingredients

Ingredient notes

  • Whole wheat white flour. This type of flour provides all the goodness of whole wheat flour with a lighter texture. It can be substituted with whole wheat flour, all purpose flour, or a combination of both (1 cup all purpose flour and 3/4 cup whole wheat flour).
  • Oil. I prefer to use olive oil or coconut oil as they are heart healthy and minimally processed, but you may use your favorite.
  • Coconut sugar. This is my go-to for baking more healthfully because it may be substituted 1 to 1 with cane sugar and it’s unrefined. It may be substituted with granulated sugar.
  • Milk. Use your favorite dairy or non dairy milk.
  • Lemon. Fresh lemon juice and zest really make the flavors of these muffins shine!
  • Blueberries. Fresh or frozen blueberries may be used. If using frozen, thaw them slightly and blot dry with a paper towel before adding them to the batter.

How to make blueberry lemon muffins

This recipe is extremely easy to make! The batter is ready in about 10 minutes, and the muffins bake up in about 15 minutes more.

Pro tip:  Fresh or frozen blueberries may be used. If using frozen, thaw them slightly and blot dry with a paper towel before adding them to the batter.

See the recipe card below for full instructions.

How to make lemon blueberry muffin recipe
  1. Whisk dry ingredients in a large bowl.
  2. Whisk the sugar, eggs and oil in a medium bowl until frothy.
  3. Add the milk, lemon juice, zest and vanilla and whisk well to combine.
  4. Combine the wet and dry ingredients.
  5. Fold the blueberries into the batter.
  6. Divide the batter between (12) muffin cups and bake for 15-18 minutes or until set.
Lemon blueberry muffins in baking pan

FAQs

Can you put frozen blueberries in muffins?

Yes, fresh or frozen blueberries may be used. Thaw frozen blueberries slightly, then blot dry with paper towels before folding them gently into the batter. You can also toss them with a tablespoon of flour to absorb some of the juice to prevent the blueberries from sinking to the bottom.

How do I get muffins to rise higher?

Baking muffins at a higher temperature of 400 degrees results in a burst of steam that helps lift the batter, creating beautiful domes.

How long do homemade blueberry muffins last?

They will keep for 3-5 days at room temperature depending on the weather. If the weather is very warm, store muffins in the refrigerator for up to one week.

Can I freeze these muffins?

Blueberry lemon muffins may be frozen in a zip top bag for up to 3 months. Simply thaw and enjoy!

Recipe notes

  • Pro tip:  Fresh or frozen blueberries may be used. If using frozen, thaw them slightly and blot dry with a paper towel before adding them to the batter.
  • Store lemon blueberry muffins in an air tight container at room temperature for 3-5 days or in the refrigerator for up to one week.  They may be frozen for up to 3 months.
  • The whole wheat white flour may be subbed with all whole wheat flour, all purpose flour, or a combination of both (1 cup all purpose flour and 3/4 cup whole wheat flour).
  • For an extra special touch, top the muffins with the lemon glaze from my lemon glazed baked donuts recipe.
Half of a healthy lemon blueberry muffin on a paper liner

More healthy muffins you’ll love!

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Lemon blueberry muffins on a wire rack

Healthy Lemon Blueberry Muffins

Healthy Lemon Blueberry Muffins are ultra moist whole grain muffins with no refined sugar! They're packed with lemon zest and juicy blueberries for an easy meal prep breakfast or snack!
0
reviews

Leave a Review »

Ingredients

  • 1 3/4 cup whole wheat white flour see notes for substitutions
  • 1 1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3/4 cup coconut sugar or substitute with granulated or brown sugar
  • cup coconut oil or your favorite
  • 2 large eggs
  • 3/4 cup unsweetened almond milk or your favorite dairy or non dairy milk
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries if using frozen, thaw slightly and blot dry with a paper towel

Instructions 

  • Preheat the oven to 400 degrees. Line a standard muffin pan with 12 paper liners.  Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    1 3/4 cup whole wheat white flour, 1 1/2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
  • In a large bowl, whisk the sugar, eggs and oil vigorously until frothy, about 1 minute. Add the milk, lemon zest, juice and vanilla, and whisk until well blended.
    3/4 cup coconut sugar, ⅓ cup coconut oil, 2 large eggs, 3/4 cup unsweetened almond milk, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon pure vanilla extract
  • Add the dry ingredients and stir just until almost combined, then gently fold in the blueberries.
    1 cup fresh blueberries
  • Using an ice cream scoop, scoop the muffin batter evenly between the (12) muffin cups. Bake 15-18 minutes or until golden brown and the top of the muffins spring back when gently pressed.
  • Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely on the wire rack.

Notes

  • Pro tip:  Fresh or frozen blueberries may be used. If using frozen, thaw them slightly and blot dry with a paper towel before adding them to the batter.
  • Store lemon blueberry muffins in an air tight container at room temperature for 3-5 days or in the refrigerator for up to one week.  They may be frozen for up to 3 months.
  • The whole wheat white flour may be subbed with all whole wheat flour, all purpose flour, or a combination of both (1 cup all purpose flour and 3/4 cup whole wheat flour).
  • For an extra special touch, top the muffins with the lemon glaze from my lemon glazed baked donuts recipe.

Nutrition

Serving: 1muffin, Calories: 258kcal, Carbohydrates: 43g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Cholesterol: 32mg, Sodium: 173mg, Fiber: 4g, Sugar: 14g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in July 2013.  The photos have been updated and the text has been modified to include more recipe information.

Sharing is caring!