Blueberry Lemon Muffins Recipe | Happy healthy eating

This is fluffy Blueberry Lemon Muffins There are hints of cinnamon throughout and are naturally sweetened with honey and applesauce. Perfect for meal prep and super tasty with a little peanut butter on top!

Why You'll Love These Lemon and Blueberry Muffins

If you love a sweet breakfast but don't want to load up on the sugary stuff, these Homemade Blueberry Lemon Muffins are for you.

• Dessert for breakfast. Fluffy muffins are the definition of dessert for breakfast, especially if you slather them with icing.
• Freezer-friendly. Pull one out of the freezer for a last-minute bite on a busy morning.
• No processed sugars. Raw honey and fruity applesauce mean you won't get a sugar high from eating these muffins.
• Better than a bakery. You can add shredded coconut, protein powder and crushed pecans.

Recipe ingredients

Tart lemon, sweet vanilla and juicy blueberries are a heavenly flavor combination for baked goods. Scroll down to the bottom of the post for the complete recipe card with exact ingredients.

• White whole wheat flour- You can use all-purpose flour.
• honey – Agave nectar is a great swap.
• coconut oil- Feel free to use vegetable, corn or canola oil.
• apple sauce Make sure it is unsweetened.
• Greek yogurt – It must be plain and unsweetened.
• egg – Liquid eggs also work.
• lemon juice- Drink lime juice if you have it on hand.
• Vanilla extract- Almond extract is also good.
• cinnamon stick- Nutmeg is a good alternative.
• baking soda- Strain it to remove any large clumps.
• salt- Kosher salt is best.
• blueberry- Don't worry if they aren't fat anymore.

Can I use frozen berries?

Of course, make sure they are completely thawed and well drained. If they are not, the berries will release excess moisture into the batter and affect their final texture.

Tips and variations

Pack these blueberry lemon muffins with vanilla protein powder and chewy cranberries for an extra hearty bite.

• Skip the liners. If you don't have liners, you can grease the muffin trays with non-stick spray or butter to prevent them from sticking.
• More add-ins. Stir in 1/4 cup chopped pecans, walnuts, dried cranberries or shredded coconut for more flavor and texture.
• Add protein. Mix 1 scoop of vanilla protein powder into the dry ingredients. Add 1/4 cup milk to wet ingredients to adjust batter consistency. Prepare the muffins as usual.
• Ice them. Stir 1/4 cup powdered sugar with 2 teaspoons water and 1 teaspoon lemon juice until smooth. Once cooled, use the mixture to frost the muffins. If you want to thin the mixture, add more water a teaspoon at a time.
• don't open the door Once the muffins are in the oven, do not open the door until they are ready. Doing so affects the internal temperature of the oven and will result in an uneven baking time and rubbery texture.

Proper storage

They're great for on-the-go bites if you pack them in a ziploc bag.

• Counter: Store them in a paper bag for up to 2 days.
• Fridge: Store them in an airtight container for up to 7 days. Set on the counter for 10 minutes before digging in.
• Freezer: Wrap each muffin in plastic wrap. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20 minutes.

More muffin recipes to try

Print