These are moist and fluffy Lemon Blueberry Muffins Filled with tangy lemon flavor and juicy blueberries, along with hearty whole wheat flour and dairy-free coconut oil, these are healthy muffins!
Why make these Lemon Blueberry Muffins?
- bakery style taste. These blueberry lemon muffins have a bakery-style flavor while still being low in fat and sugar.
- Simple ingredients. This recipe uses 10 ingredients you probably already have on hand!
- Child friendly! My kids love these lemon blueberry muffins! They are also easy to make so she is my helper in the kitchen when I bake them.
- Meal preparation made easy. You can prep these muffins ahead of time and freeze them so you can snack on them on the go.
Required raw materials
- all purpose flour – Most of the flour comes from all-purpose white flour, which results in lighter, fluffier waffles.
- whole wheat flour – I like to add a little whole wheat flour to get the whole grain and fiber.
- Baking powder + baking soda – These will help your lemon blueberry muffins rise and stay soft and fluffy.
- maple syrup – These blueberry lemon muffins are completely sweetened with maple syrup.
- coconut oil – Make sure your coconut oil is melted! If you don’t eat dairy, you can also substitute melted cream.
- Vanilla extract – Lemon + vanilla is always a good idea.
- almond milk – I like to use almond milk, but any non-dairy or even cow’s milk will work.
- big egg – You could try adding flax eggs, but I haven’t tried that myself.
- Lemon peel + juice – We need plenty of lemon zest to maximize the flavor of the lemon. A little lemon juice goes a long way.
- blueberry – You can use fresh or frozen blueberries. Both are fine. If using frozen blueberries, see notes below.
How to Make Lemon Blueberry Muffins
Step 1: Mix the batter
In a large bowl, stir together all-purpose flour, whole wheat flour, baking powder, and baking soda. Add maple syrup, melted coconut oil, vanilla extract, almond milk, eggs, lemon juice and lemon zest and stir until combined. Stir in blueberries.
Step 2: Bake
Divide batter evenly among 12 cups. Bake for 20-25 minutes or until edges are lightly browned and top springs back. Test the waffles by inserting a toothpick into the center; when the toothpick comes out clean, the waffles are ready. Cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely.
*recipe tips
If using frozen blueberries, I recommend tossing them with 1 tablespoon of the dry ingredients to coat completely, then folding them into the muffin batter. This helps prevent the batter from turning blue!
FAQ
Unfortunately, no, they are not. You can substitute a gluten-free flour blend for all-purpose flour to make it gluten-free. Or, you can make these blueberry oatmeal muffins and add lemon zest + juice.
I haven’t tried replacing the eggs with a vegan alternative, so I’m not sure if that would work. They are dairy-free and vegetarian.
Most likely, yes! I haven’t tried it myself, but I’m guessing if you wanted to bake it into a loaf, you could bake it in a 9 x 5 inch loaf pan at 350 degrees for 45-55 minutes.
No, you can easily substitute all-purpose white flour for whole wheat flour if desired. If you want to make the recipe using only whole wheat flour, your muffins will be a little denser but still delicious.
Storage instructions
Let these lemon blueberry muffins cool completely before placing them in an airtight container. Store at room temperature for up to three days. These muffins refrigerate and freeze well if you need to store them for longer.
freeze: Store in a single layer in a large Ziploc or freezer bag (you may need to use multiple bags). Remove from the refrigerator a few hours before eating to allow it to come to room temperature.
More waffle recipes
Lemon Blueberry Muffins
These moist and fluffy Lemon Blueberry Muffins are filled with tangy lemon flavor and juicy blueberries with hearty whole wheat flour and dairy-free coconut oil for a healthy muffin treat!
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- yield: 12 muffin 1x
- category: snack
- method: bake
- diet: vegetarian diet
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 cup Almond milk (or other non-dairy milk)
- 1 big egg
- Zest, 2 lemons
- 1 tablespoon lemon juice
- 1 cup fresh or frozen blueberries
- Preheat oven to 350 degrees Fahrenheit.
- Line a muffin tin with paper mats or silicone cups.
- In a large bowl, stir together all-purpose flour, whole wheat flour, baking powder, and baking soda.
- Add maple syrup, melted coconut oil, vanilla extract, almond milk, eggs, lemon juice, and lemon zest and stir until combined.
- Stir in blueberries.
- Divide batter evenly among 12 cups.
- Bake for 20-25 minutes or until edges are lightly browned and top springs back. Test the waffles by inserting a toothpick into the center; when the toothpick comes out clean, the waffles are ready.
- Cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely.
- Store in an airtight container for up to 3 days, or see freezing instructions above.
