These wet and fluffy lemon and blueberry muffins They’re packed with tasty lemon flavor and juicy blueberries with plenty of whole wheat flour and dairy-free coconut oil for a healthy muffin!
Why make these lemon blueberry muffins?
- bakery style Taste. These blueberry lemon muffins have a bakery-style flavor while also being low in fat and sugar.
- Simple ingredients. This recipe uses 10 ingredients you probably already have on hand!
- Kid friendly! My toddler loves these Lemon Blueberry Muffins! They are also very easy to make, so she is my helper in the kitchen while I bake them.
- Easy Meal Prep. You can make these muffins ahead of time and freeze them so you can snack on the go.
Necessary ingredients
- All-purpose flour – most of the flour comes from white all-purpose flour, which lends itself to a lighter, fluffier muffin.
- whole wheat flour – I like to add a little whole wheat flour for whole grains and fiber.
- Baking powder + Baking soda – these help the lemon blueberry muffins rise and stay soft and fluffy.
- Maple syrup – These blueberry lemon muffins are sweetened entirely with maple syrup.
- Coconut oil – Make sure the coconut oil is melted! You can also replace it with melted butter if you don’t consume dairy.
- vanilla extract – lemon + vanilla is always a good idea.
- almond milk – I like to use almond milk, but any non-dairy or even dairy milk works well.
- big egg – You could try substituting a flax egg, but I haven’t tried it.
- Lemon zest + juice – we want a lot of lemon zest to maximize the lemon flavor. A little lemon juice will go a long way.
- blueberries – you can use fresh or frozen blueberries. Either one will work. See note below if using frozen blueberries.
How to make lemon blueberry muffins
STEP 1: MIX THE DOUGH
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and baking soda. Add the maple syrup, melted coconut oil, vanilla, almond milk, egg, lemon juice, and lemon zest and stir until combined. Add the blueberries.
STEP 2: BAKE
Divide the dough evenly into 12 cups. Bake for 20-25 minutes or until the edges are lightly browned and the top springs back. Test the muffins by inserting a toothpick into the center and when it comes out clean, the muffins are ready. Let cool in the pan for 20 minutes before removing to cool completely on a wire rack.
*Recipe Tip
If using frozen blueberries, I recommend mixing them with 1 tablespoon of the dry ingredients to coat them completely before folding them into the muffin batter. This helps prevent the dough from turning blue!
Frequently asked questions
Unfortunately, no, they are not. You can replace the all-purpose flour with a gluten-free flour blend to make it gluten-free. Alternatively, you can make these Blueberry Oatmeal Muffins and add lemon zest and juice.
I haven’t tried replacing the egg with a vegan substitute so I’m not sure if it will work. They are dairy-free and vegetarian.
Most likely yes! I just haven’t tried it myself, but I suppose if you wanted to bake it as a loaf, you could do it in a very well greased 9 x 5 inch loaf pan at 350 degrees for 45 to 55 minutes.
No, you can easily replace the whole wheat flour with white all-purpose flour if you wish. If you want to make the recipe only with 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 keep them longer.
To freeze: Store in a single layer in a large ziploc or freezer bag (you may need to use more than one bag). Remove from the freezer a few hours before eating so that it reaches room temperature.
More muffin recipes
Lemon and blueberry muffins
These moist and fluffy Lemon Blueberry Muffins are packed with tasty lemon flavor and juicy blueberries with plenty of whole wheat flour and dairy-free coconut oil for a delicious healthy muffin!
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- Produce: 12 cupcakes 1unknown
- Category: Sandwich
- Method: Bake
- Diet: Vegetarian
- 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 plant milk)
- 1 big egg
- zest, 2 lemons
- 1 tablespoon lemon juice
- 1 cup fresh or frozen blueberries
- Preheat oven to 350 degrees F.
- Line a muffin pan with paper liners or silicone cups.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and baking soda.
- Add the maple syrup, melted coconut oil, vanilla, almond milk, egg, lemon juice, and lemon zest and stir until combined.
- Add the blueberries.
- Divide the dough evenly into 12 cups.
- Bake for 20-25 minutes or until the edges are lightly browned and the top springs back. Test the muffins by inserting a toothpick into the center and when it comes out clean, the muffins are ready.
- Let cool in the pan for 20 minutes before removing to cool completely on a wire rack.
- Store in an airtight container for up to 3 days or see instructions above for freezing.
