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Lemon Blueberry Muffins

Enjoy warm muffins bursting with fresh blueberries and a hint of zesty lemon—a delightful twist on a classic treat perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.25 cups natural sweetener (like honey or maple syrup)
  • 1 large egg
  • 0.5 cups milk (or dairy-free alternative)
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons melted coconut oil or butter
Add-ins
  • 1 cup fresh blueberries Use fresh for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine whole wheat flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the sweetener, egg, milk, lemon juice, and lemon zest until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let cool for a few minutes before transferring to a wire rack to cool completely.

Notes

These muffins are best enjoyed warm. Serve with butter or yogurt, and store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the microwave for about 15-20 seconds.