Healthy Lemon Blueberry Muffins: moist and delicious muffins made with wholesome, healthy ingredients.
Happy start of the week! Not everyone loves Mondays, but a batch of these Healthy Lemon Blueberry Muffins might change your mind. Bright lemon, juicy blueberries, and a soft, tender crumb combine to make a cozy, refreshing muffin that’s perfect for breakfast or a snack.
The lemon adds a clean, zesty lift while the blueberries bring bursts of sweetness in every bite. These muffins are made with wholesome flours and natural sweeteners so they feel nourishing without sacrificing flavor. Ready to bake?
How to Make Healthy Lemon Blueberry Muffins
Preheat
Preheat the oven to 350°F. Line a 12-cup muffin pan with liners.
Dry Ingredients
Sift together the dry ingredients—oat flour, almond flour, baking soda, baking powder, and salt—in a large bowl.
Wet Ingredients
Warm the water and non-dairy milk briefly so they are just warm to the touch. In a medium bowl combine the warmed liquid with lemon juice, lemon zest, melted coconut oil, coconut sugar, maple syrup, and vanilla. Whisk until smooth.
Combine
Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the blueberries, taking care not to overmix.
Pour Batter
Fill each muffin cup with batter—fill to the top for large domed muffins or about ¾ full for smaller, taller muffins.
Bake, Cool and Enjoy
Bake at 350°F for 18–24 minutes, depending on your oven and how full the cups are. A toothpick inserted in the center should come out clean. Cool in the pan for 30 minutes, then transfer to a rack to cool completely.
The Healthy Ingredients You Need
Blueberries
Fresh blueberries provide juicy pops of flavor and are rich in antioxidants and nutrients. They pair perfectly with lemon and add natural sweetness to the muffins.
Lemons
Lemon juice and zest brighten the batter with a fresh, citrusy flavor that balances the sweetness of the berries and sweeteners.
Almond Flour
Almond flour contributes healthy fats, a tender texture, and a subtle nutty flavor. It’s a good option for reducing refined flour while keeping the muffins moist.
Oat Flour
Oat flour gives these muffins body and a pleasant, slightly chewy crumb. It adds fiber and keeps the muffins satisfying without relying on all-purpose flour.
Taste and Texture
The Taste
Expect a light, bright lemon flavor complemented by sweet, juicy blueberries. The tartness of lemon and the sweetness of the berries work together for a balanced, fresh taste.
The Texture
These muffins are soft and tender with a moist crumb. They keep well and make a comforting homemade treat that’s worth the effort.
Soft and tender lemon blueberry muffins with bright lemon flavor and blueberry goodness in every bite
These muffins are a cheerful way to start the week. They store well and can be frozen for later, making them convenient for busy mornings.
Sending you warm baking vibes—enjoy these with a cup of tea or coffee, or pack them for a wholesome snack on the go.
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More Delicious Healthy Muffin Recipes
- Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free)
- Easy Healthy Blueberry Muffins
- Best Ever Healthy Chocolate Chip Muffins
- Healthy Banana Chocolate Chip Muffins
- Deliciously Healthy Orange Bread
- Healthy Moist Vegan Zucchini Muffins with Chocolate Chips
- Secretly Healthy Banana Muffins
8 -12 muffins
Healthy Lemon Blueberry Muffins
Equipment
- Unbleached muffin liners
- Mixing bowls
- 12-cup muffin pan
Ingredients
Dry Ingredients
- 2 ¼ cups oat flour (use gluten-free if needed)
- ½ cup finely ground blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup water + 2 tablespoons
- ½ cup non-dairy milk
- 2 tablespoons lemon juice
- zest of 1 lemon (about 2 tablespoons)
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
Add-in Ingredients
- 1 ½ cups fresh blueberries
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with liners and set aside.
- In a large bowl, sift together the oat flour, almond flour, baking soda, baking powder, and salt.
- Warm the water and non-dairy milk in short bursts so they are just warm. This prevents melted coconut oil from solidifying when combined.
- In a medium bowl whisk together the warmed liquid, lemon juice, lemon zest, melted coconut oil, coconut sugar, maple syrup, and vanilla until well combined.
- Add the wet mixture to the dry ingredients and stir until just combined, making sure no dry pockets remain. Fold in the blueberries gently.
- Divide the batter among the muffin cups. Bake for 18–24 minutes (mine took 22 minutes). Check doneness with a toothpick; it should come out clean.
- Cool the muffins in the pan for 30 minutes, then transfer to a rack to cool completely, about 1 hour. Enjoy!
Notes
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