Healthy Lemon Blueberry Muffins

Picky eaters making busy mornings even more stressful? Bust out this recipe for Healthy Lemon Blueberry Muffins. This low-sugar muffin recipe is easy enough to make on a weeknight for breakfast the next morning, yet elegant enough to include in a Sunday brunch spread.

These Are The BEST Healthy Blueberry Muffins Because….

• They require just a few minutes of easy prep
• You don’t need any special equipment for this recipe
• This muffin recipe uses no refined sugar
• While not dairy-free, these muffins are gluten-free when made with certified GF oat flour
• Their fresh, summery flavor wins the picky eater stamp of approval

How To Make Muffins Fluffy

If you’ve made any flavor of muffins with regular wheat flour, then you likely know that you shouldn’t over-mix because it makes their texture tough. This has to do with the way gluten reacts during the mixing process. This recipe utilizes another trick that works for both gluten-free and traditional muffin recipes: I added oat flour. 

Oat flour not only adds fiber and a subtle, nutty flavor, it also helps balance the moisture content to make your muffins fluffy. It’s especially useful in this recipe, as it contains yogurt and sometimes almond flour depending on which gluten-free blend you choose. (I recommend my Paleo Flour Blend.)

Can I Make Vegan Muffins With This Recipe?

Yes! This recipe absolutely works with dairy-free and vegan yogurts and dairy-free milks. I would recommend against using coconut yogurt or milk, , however, as this will throw off the moisture content. Plain, unsweetened yogurt made with almond milk is my favorite vegan and paleo-friendly pick for this particular recipe, and oat or nut milk will do just fine.

How To Make Healthy Lemon Blueberry Muffins

INGREDIENTS

METHOD

1. Preheat oven to 400 F. Line or grease muffin pan and set aside.
2. Mix the dry ingredients together in a bowl. Set aside.
3. Place all of the wet ingredients – including the lemon zest and juice – in a bowl and whisk together until smooth and uniform. 
4. Add the wet ingredients into the dry and stir until all the dry ingredients are thoroughly combined with the wet. The batter should be very thick, verging on the consistency of cookie dough

Pro tip: I almost always add the wet ingredients to the dry in my baking recipes. Why? It’s neater and helps prevent clumpy batter. The best way to do it is to make a little well in the dry ingredients, then pour in the wet in a slow and steady stream while mixing.

5. Use a spatula or wooden spoon to gently fold in the blueberries. 
6. Carefully scoop batter into the lined muffin pan, filling each well all the way to the top but being careful not to overflow

Pro tip: Filling each well to the top and starting off at a high baking temp is the winning combination for perfectly domed muffin tops.

7. Bake at 400 F for 5 minutes, then reduce heat to 350 and bake for another 15 minutes. Test muffins for doneness before removing them too cool. a toothpick inserted into the center of the biggest muffin should come out clean.
8. Let muffins cool in the pan for 3-5 minutes before carefully removing them from the pan and continuing to cool on a wire baking rack. Enjoy warm, refrigerate in an airtight container or storage bag for up to 1 week, or freeze for up to 2 months.

More Gluten-Free Bread And Muffin Recipes Like this:

• Paleo Ginger Pear Muffins
• Spiced Pumpkin Muffins
• Healthy Banana Bread
• Blueberry Lemon Bread With Crumb Topping

Note: This blog is my business, so my posts sometimes include affiliate links to helpful products that I trust.

Healthy Lemon Blueberry Muffins

This grab-and-go, gluten-free breakfast is a perfect summer treat for brunch or on a busy morning. Even better: they’re picky eater approved!

• Author: Christine Tusher
• Prep Time: 15
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 12 standard sized muffins 1x
• Category: Breakfast
• Cuisine: Gluten-Free, American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

1 1/4c gluten-free flour blend

1/2c oat flour

3/4c coconut sugar

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 eggs (room temperature)

1/2c yogurt (room temperature)

1/2c coconut oil, melted and slightly cooked

1/3c milk (room temperature)

1 tbsp lemon zest

1 tbsp lemon juice

1 1/2 tsp vanilla extract

1c fresh blueberries

Instructions

1. Preheat oven to 400 F. Line or grease muffin pan with paper liners and set aside.
2. Whisk the dry ingredients together in a bowl until thoroughly combined. Set aside.
3. Place all of the wet ingredients – including the lemon zest and juice – in a bowl and whisk together until the eggs are beaten and the mixture is smooth and uniform.
4. Make a small well in the center of the dry ingredients. Add the wet ingredients into the dry in a slow and steady stream, mixing constantly until the ingredients are completely combined and a thick batter is formed.
5. Gently fold in the blueberries with a wooden spoon or rubber spatula.
6. Carefully scoop batter into the lined muffin pan, filling each well all the way to the top but being careful not to overflow
7. Bake at 400 F for 5 minutes, then reduce heat to 350 and bake for another 15 minutes. Test muffins for doneness before removing them too cool. a toothpick inserted into the center of the biggest muffin should come out clean.
8. Let muffins cool in the pan for 3-5 minutes before carefully removing them from the pan and continuing to cool on a wire baking rack. Enjoy warm, refrigerate in an airtight container or storage bag for up to 1 week, or freeze for up to 2 months.

Keywords: healthy lemon blueberry muffins, lemon blueberry muffins recipe, lemon blueberry muffins with yogurt