Healthy Lemon Blueberry Muffins

These healthy lemon blueberry muffins are the perfect summer sweet treat. They’re refreshingly tangy and packed with fresh blueberries bursting with flavour. If you’re a fan of fruity muffins, these are bound to become a staple in your home.

5 reasons why you should make these healthy lemon blueberry muffins

If you’ve tried my low-fat banana muffins, or easy zucchini muffins, you know that I’m a huge fan of muffin recipes. Why? Because muffins are:

• Super quick and easy to make
• Perfectly sweet and moist, with a slightly crunchy top
• Vegan friendly
• Stuffed with fresh blueberries
• Easy to make healthier

Are These Lemon Blueberry Muffins Really Healthy?

While they’re healthier than most muffins out there, I wouldn’t consider them one of my healthiest desserts, as they’re made with refined sugar and white flour. However, they are homemade, which means you know exactly what’s in the batter. Plus, they’re made with healthier fats (coconut oil) and a reduced amount of sugar.

Ingredients You’ll Need to Make These Lemon Blueberry Muffins

Chia seeds – mix 2 tablespoons of chia seeds with 5 tablespoons of water to make 2 chia eggs, a vegan replacement for chicken eggs in this recipe. The process is the same as for making flax eggs.

Sugar – regular, granulated sugar works well here. You can try substituting it with coconut sugar, but I haven’t tried this myself yet.

Plant-based yogurt – I used plain soy yogurt, but you can go with any plant-based variety you prefer, such as coconut or oat yogurt.

Coconut oil – use refined coconut oil. Non-refined coconut oil has a strong coconut flavour, which can be delicious in some recipes, but for these muffins it’s best to let the taste of lemons shine through.

Vanilla extract – for a subtle hint of vanilla aroma.

Plant-based milk – I used unsweetened almond milk. Other plant-based milk alternatives work just as well, such as soy, oat, rice, coconut, etc.

Lemon juice and zest – make sure to use organic, unwaxed lemons. I don’t recommend substituting lemon juice with extract, because it turns out bitter when baked.

Flour – all-purpose flour works well in this recipe. If you’re using measuring cups, make sure to use the “spoon and level” method – spoon the flour into the measuring cup; you’ll want to fill the measuring cup all the way to the top and let the flour flow over a little. Then, use the back of a knife to level the top off.

Baking powder – acts as a leavening agent in this recipe. It’s important to measure it precisely, and don’t substitute it with baking soda.

Salt – use finely ground sea salt, and measure it precisely. Adding salt to sweet recipes helps to bring out the flavours, and it really does make a difference.

Blueberries – use fresh or frozen blueberries. If using frozen blueberries, make sure you defrost them first, drain the excess liquid and then very quickly mix them in the batter. I prefer fresh blueberries.

How to Make Lemon Blueberry Muffins

These lemon blueberry muffins are as easy to make as any, with no extra tips and tricks. You will need two bowls, a mixer and a spatula, making these the perfect choice even for beginner bakers.

1. Mix the wet ingredients.
2. Whisk together the dry ingredients.
3. Pour wet into dry ingredients and stir well.
4. Carefully fold in the blueberries. 
5. Spoon into a muffin pan.
6. Bake and let cool completely before removing them from the tin.

Lemon Blueberry Muffins Q&A

Should I use fresh or frozen blueberries?

I tested this by adding frozen blueberries to half of my batter and fresh blueberries to the other half. Here’s what I’ve come up with:

• When using frozen blueberries, make sure you defrost them first, drain the excess liquid and then very quickly mix them in the batter.
• Muffins made with frozen blueberries don’t rise as tall and have a slightly denser texture.
• Muffins made with fresh blueberries rise taller, but are a bit more crumbly. It’s very important to leave them in the tin until they’ve cooled completely.
• Frozen and defrosted blueberries will change the colour of the batter slightly.

How many servings does this make?

This recipe makes 12 standard-size muffins.

How long do these muffins keep?

Stored in an airtight container at room temperature, they will stay fresh for up to 4 days.

Can I freeze them?

Yes, muffins are the perfect snack for freezing and will stay fresh for up to 3 months! To freeze them, cool completely, then place each in a freezer-friendly zipped-top bag or container. When ready to eat, thaw them in the refrigerator or out on the counter. To warm them up, microwave on high for about 20 seconds, or bake at 300°F (150°C) for 6 to 10 minutes.

How many calories are in one lemon blueberry muffin?

One lemon blueberry muffin has approximately 225 calories. This depends on the specific ingredients you’re using.

Can’t Get Enough of Muffins? Try These!

• Banana Bread Muffins [vegan + low fat + refined sugar free]
• Zucchini Muffins [vegan + low calorie]
• Apple Pie Muffins [vegan + low calorie]
• Strawberry Mango Oat Muffins [vegan + low calorie + low fat]

A Fan of Lemon Desserts?

Try this refreshing lemon meringue pie or a melt-in-your-mouth tender lemon drizzle cake!