Enjoy these Lemon Blueberry Muffins, a perfect blend of sweet blueberries and tangy lemon. Made with wholesome ingredients, these muffins are ideal for breakfast or a quick snack. They are easy to make, delicious, and can be made gluten free. Start your day with these flavorful, moist muffins!
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These Lemon Blueberry Muffins are a burst of flavor in every bite! Moist, tender, and easy to make, they’re the perfect treat for any time of day. Made with wholesome ingredients, these muffins are a delicious and nutritious choice.
Kids love these muffins! They are great for a quick breakfast, snack on the go, or even dessert!
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Why You’ll Love This Recipe
Healthy Ingredients: Made with whole wheat flour, applesauce, and maple syrup, these lemon blueberry muffins are a nutritious choice.
Easy to Make: This simple recipe requires just a few minutes of prep time.
Bursting with Flavor: The combination of lemon and blueberry creates a bright, refreshing flavor.
For another easy breakfast idea, check out these Whole Wheat Blueberry Muffins!
Ingredients & Substitutes
These are the ingredients for lemon blueberry muffins. Scroll down to the recipe card below for the full recipe.
Use whole wheat flour or gluten free flour if needed.
Baking powder and baking soda both help these muffins rise.
A little pinch of salt balances out the sweetness.
Unsweetened applesauce adds some natural sweetness and moisture.
Pure maple syrup sweetens these blueberry lemon muffins. Use honey if needed.
Eggs help bind these muffins together. Do not use a vegan egg replacement.
Coconut oil adds moisture and nutrients. Use olive oil if desired.
Use the juice and zest of one lemon.
Finally, use fresh blueberries. Frozen blueberries will emit too much water.
Taste & Texture
These lemon blueberry muffins boast a soft, moist texture thanks to the applesauce and coconut oil.
The lemon zest and juice provide a refreshing tang, while the blueberries add bursts of sweet, juicy flavor.
The combination of these flavors makes every bite enjoyable.
How to Make
Step 1
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
Step 2
Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
Step 3
Mix Wet Ingredients: In a separate bowl, combine the applesauce, maple syrup (or honey), eggs, melted coconut oil, lemon zest, and lemon juice. Whisk until well combined.
Step 4
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries, being careful not to overmix.
Step 5
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
Step 6
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7
Serve: Enjoy your healthy lemon blueberry muffins warm or at room temperature!
Expert Tips for Success
Follow these tips and tricks to make the best lemon blueberry muffins.
Don’t Overmix the Batter: Overmixing can lead to tough muffins. Mix just until the dry ingredients are moistened.
Don’t Overfill the Muffin Tins: Overfilling the muffin tins can result in muffins that spill over and don’t bake evenly.
Let Cool Completely: Allow the muffins to cool completely before storing to prevent them from becoming soggy.
Flavor Variations & Add-Ins
Here are some fun ways to switch up the flavors of your lemon blueberry muffins.
Chocolate Chip Lemon Blueberry Muffins: Add 1/2 cup of chocolate chips to the batter for a decadent twist.
Lemon Poppy Seed Muffins: Add 1 tablespoon of poppy seeds to the batter for a nutty flavor.
Lemon Blueberry Oat Muffins: Stir in 1/2 cup of rolled oats for a heartier muffin.
How to Serve & Store
Serve: Enjoy these lemon blueberry muffins warm or cold, with a cup of coffee or tea.
Store: Store leftover muffins in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions (FAQs)
You can try using flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) as a substitute, but we highly suggest using eggs.
Mashed banana or Greek yogurt can be used as substitutes.
Yes, you can use all-purpose flour or gluten-free flour, as needed.
Equipment Needed
Pyrex 3 Glass Mixing Bowls: These are great mixing bowls for baking these blueberry lemon muffins.
Pyrex Glass Measuring Cups: Use these measuring cups to measure the ingredients.
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