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Lemon Blueberry Muffins Recipe

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4.2 from 8 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Gluten Free

Description

These Lemon Blueberry Muffins are a wholesome and delicious treat perfect for breakfast or snack time. Made with whole wheat flour and sweetened naturally with maple syrup and applesauce, they boast a moist texture with a refreshing hint of lemon zest and fresh blueberries bursting in every bite. Easy to make and naturally gluten-free when choosing appropriate flour, these muffins are ideal for a healthy yet tasty indulgence.

Ingredients

Dry Ingredients

  • 1 ½ cups whole wheat flour (or gluten free flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsweetened applesauce
  • ¼ cup pure maple syrup or honey
  • 2 large eggs
  • ¼ cup coconut oil (melted) or olive oil
  • ½ tsp lemon zest
  • 2 tbsp fresh lemon juice

Add-ins

  • 1 cup fresh blueberries

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
  3. Mix Wet Ingredients: In a separate bowl, combine the unsweetened applesauce, pure maple syrup (or honey), eggs, melted coconut oil (or olive oil), lemon zest, and lemon juice. Whisk until the mixture is smooth and well incorporated.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Carefully fold in the fresh blueberries to avoid breaking them and incorporate them evenly.
  5. Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  7. Serve: Enjoy your healthy lemon blueberry muffins warm or at room temperature for a delightful treat.

Notes

  • For gluten-free muffins, substitute whole wheat flour with your favorite gluten free flour blend.
  • Use fresh blueberries for best results; frozen can be used but may change the texture slightly.
  • You can substitute coconut oil with olive oil or any mild-flavored oil.
  • Adjust sweetness by using honey or maple syrup according to taste preference.
  • Do not overmix the batter to maintain a tender and fluffy texture.
  • Store muffins in an airtight container for up to 3 days or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/lemon-blueberry-muffins-recipe/