Go Back

Healthy Lemon Blueberry Muffins - Bright, Fresh, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups white whole wheat flour (or a 1:1 mix of whole wheat and all-purpose)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Zest of 2 lemons (about 2 tablespoons packed)
  • 2/3 cup pure maple syrup (or honey)
  • 1/2 cup plain Greek yogurt (2% or 5%)
  • 1/3 cup extra-virgin olive oil (or melted coconut oil), plus a little for the pan
  • 2 large eggs, at room temperature
  • 1/3 cup freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blueberries (or frozen, unthawed)
  • 1 tablespoon flour (to toss with blueberries)
  • Optional: 1–2 tablespoons coarse turbinado sugar for topping

Method
 

  1. Prep the pan and oven: Heat the oven to 375°F (190°C). Lightly grease a 12-cup muffin pan or line with paper liners.
  2. Mix dry ingredients: In a large bowl, whisk the flour, baking powder, baking soda, and salt. Add lemon zest and rub it into the flour with your fingers to release the oils.
  3. Whisk wet ingredients: In a separate bowl or large measuring cup, whisk the maple syrup, yogurt, olive oil, eggs, lemon juice, and vanilla until smooth.
  4. Combine: Pour the wet mixture into the dry. Stir gently with a spatula just until no dry spots remain. The batter should be thick but scoopable. Do not overmix.
  5. Fold in blueberries: Toss blueberries with 1 tablespoon flour, then fold them into the batter with a few gentle strokes.
  6. Fill the cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle tops with turbinado sugar if using.
  7. Bake: Bake 16–20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cool at least 10 more minutes before eating.