Home Recipes Healthy Lemon Blueberry Muffins

Healthy Lemon Blueberry Muffins

top-view-of-muffins-with-blueberries-in-centre-and-lemon-wedges


These healthy lemon blueberry muffins are moist, fluffy and bursting with lemon and blueberry flavour! Subtly sweet, using healthier ingredients like Greek yoghurt and whole wheat flour, this recipe is perfect for breakfast, school lunchboxes or a light afternoon snack. And they taste incredible – you’d never guess that they are healthy!



Coming up with healthy breakfast or lunchbox ideas in our house, that all four kids will eat, is always a challenge! And while it is no secret that kids love muffins, a lot of the time they are packed full of refined sugars and fats.


Enter, the healthy muffin! Packed full of juicy blueberries and lemon, these healthy muffins for kids have become a new favourite recipe in our home. They even make a quick, portable breakfast or work lunch idea.


Along with these chocolate zucchini muffins and ABC (avocado, banana and carrot) muffins, these ones are packed full of flavour, ideal for snacking for all ages. They are made with healthier substitutions, contain no butter or refined sugars, but are still soft, fluffy and delicious.


If you have some sweet, juicy blueberries, why not whip up a batch? You can even make a double batch and keep some in the freezer!

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Why you’ll love this recipe

  • Quick and easy – you’ll need one bowl and around 25 minutes to make this recipe.
  • Healthier – this recipe uses healthier ingredients and cuts out refined sugar, perfect for snacking! (Around 230 calories per serve).
  • Soft and tender – Greek yoghurt and a little coconut oil make these muffins super moist and delicious!


What you’ll need

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Ingredient notes

Granted, “healthy” when it comes to cupcakes and muffins is a subjective term. But here’s why these ones are healthier than most; 

Whole wheat flour – unlike regular muffins made with refined, white flours, this recipe is made with white whole wheat (wholemeal) flour. This means added wholegrains – but you can’t taste them due to their milder flavour. I recommend using whole wheat pastry flour, which is lighter and fluffier in texture. You can also use white flour if you prefer, or a mix of white and wholemeal.

Olive oil or coconut oil are a heart-healthy swap for butter that will make your muffins super moist. If using olive oil, choose one that is light or mild, so that the flavour doesn’t overpower the muffins.

Coconut sugar – coconut sugar replaces refined sugar in this recipe, so these muffins are naturally sweetened. Coconut sugar has a low glycemic index and is higher in nutrients than refined sugar. It is not refined, contains less fructose and is also high in magnesium and potassium, as well as being good for the gut. You can find coconut sugar in most supermarkets and health food stores. It doesn’t taste as sweet as regular sugar- so if you want the muffins a touch sweeter, you can also add a little maple syrup (1/4 cup). Or, coconut sugar can be swapped for brown sugar or raw sugar if you prefer.

Greek yoghurt – protein rich Greek yoghurt gives the muffins moisture without the need for butter or a large amount of oils.

Blueberries – if blueberries aren’t in season, you can easily substitute fresh for frozen. If using frozen berries, fold them in at the end and don’t overmix, or the purple colour from the berries will spread into the muffins.

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Step by step photos

Once the wet ingredients have been whisked together, add the dry ingredients and mix until just combined. Don’t over-mix, or the muffins won’t be as fluffy.

When the mixture is combined, gently fold in the blueberries. Evenly divide the batter between the muffin holes (this recipe makes 12). You can use paper cases, or just a light oil spray, if you prefer.

Bake in the oven for 15-20 minutes and then you are good to go! The muffins will be lightly golden on the outside with a rounded top, while being soft and tender on the inside. To test them, you can add a wooden skewer into the middle of a muffin. If it comes out clean, they are ready! Transfer to a wire rack to cool completely.


FAQs

How do I store them? Keep these muffins in an airtight container at room temperature for 2-3 days, in the fridge for 4-5 days, or let them cool completely and store them in the freezer for up to 3 months. Separate any layers with baking paper before freezing. To thaw, simply leave them in the fridge overnight, sit them at room temperature for 30 minutes, or place them directly into lunchboxes to thaw by snack time.

How do you make muffins fluffy?

  • Ensure that the eggs and milk are at room temperature. Measure the buttermilk and allow it to sit while preparing the other ingredients.
  • Mix the dry ingredients into the wet ingredients until they are just barely combined. A slightly lumpy and sticky batter is fine.
  • Don’t overmix the batter. Overmixing will push the air out of the batter and take away their fluffy texture.
  • Make sure that your baking powder is stored correctly and has not expired.
  • Measure your ingredients accurately.
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Handy tips

  • Fresh or frozen blueberries will both work and there is no need to thaw frozen berries before using. But, fold frozen berries in last to prevent your muffins from turning purple!
  • Use full fat yoghurt for the best taste and texture.
  • If you don’t have buttermilk, you can make your own by mixing a cup of milk with 1-2 tsp of lemon juice or white vinegar. Give it a stir, let it sit for 10 minutes and you have instant buttermilk!
  • For a little extra lemon flavour, stir some more lemon zest through a little extra coconut or raw sugar and sprinkle over the top of the muffins before baking.
  • If using paper cases, wait until the muffins are completely cooled before removing the paper, or they will stick!
  • These muffins taste even better the next day, once the lemon zest has really had time to infuse.
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Related recipes


If you’re loving the look of these healthy lemon muffins with blueberries, then check out these other muffins and treats!


For more kid and toddler lunch box ideas, check out these recipes. Or for tips on time saving and bulk baking school lunches, see this post here.


To save time and money on healthy school and toddler lunches, see my 50 Healthy School Snacks E-BOOK! It also contains a bonus Guide to Making 2 Minute Lunches.


If you try these healthy lunchbox ideas, I’d love to hear about it! Feel free to leave a comment below and let me know your favourite, or send me a message. For more lunchbox inspiration, tips and to share your own recipes and creations, head over to my Facebook Group; Healthy Lunchboxes Australia.

top-view-of-muffins-with-blueberries-in-centre-and-lemon-wedges

Healthy Lemon Blueberry Muffins

These healthy lemon blueberry muffins are moist, fluffy and bursting with lemon and blueberry flavour! Subtly sweet, using healthier ingredients like Greek yoghurt and wholewheat flour, this recipe is perfect for breakfast, school lunchboxes or a light afternoon snack. And they taste incredible – you’d never guess that they are healthy!
5 from 1 vote
Print Pin Rate
Course: cakes, Dessert
Cuisine: Australian
Keyword: healthy lemon blueberry muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 25 minutes
Servings: 12
Calories: 239kcal
Author: Andrea Geddes

Ingredients

  • 1 cup Greek yoghurt unsweetened
  • 1/3 cup buttermilk
  • 2 eggs
  • 1/2 cup liquid coconut oil or melted coconut oil. You can also use a light, mild olive oil
  • 1/3 cup lemon juice
  • zest of 3 lemons
  • 2 cups all purpose flour plain flour, white or wholemeal
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut sugar
  • 2 cups blueberries fresh or frozen

optional

  • 1/4 cup maple syrup

Instructions

  • Pre-heat oven to 180 °C (356 F). Lightly grease or line a muffin tray (12 holes) with paper cases.
  • Place the wet ingredients (yoghurt, buttermilk, eggs, coconut oil, lemon juice) along with the lemon zest into a bowl and whisk until completely combined. If you want the muffins to be a little sweeter, you can also add 1/4 cup maple syrup to the wet mixture.
  • Add the dry ingredients (flour, baking powder, salt and coconut sugar) to the wet ingredients and mix with a wooden spoon until just combined. Be careful not to over-mix. The mixture can be a little lumpy and sticky.
  • Gently fold in the blueberries until they are just covered by the mixture.
  • Evenly divide the muffin batter between the 12 cupcake holes and bake for 15-20 minutes, or until completely cooked through. You can test a muffin by inserting a wooden skewer into the centre. If it comes out clean, the muffins are ready.
  • Transfer to a wire rack and allow to cool. Enjoy!

Notes

  • Fresh or frozen blueberries will both work and there is no need to thaw frozen berries before using. But, fold frozen berries in last to prevent your muffins from turning purple!
  • Use full fat yoghurt for the best taste and texture.
  • If you don’t have buttermilk, you can make your own by mixing a cup of milk with 1-2 tsp of lemon juice or white vinegar. Give it a stir, let it sit for 10 minutes and you have instant buttermilk!
  • For a little extra lemon flavour, stir some more lemon zest through a little extra coconut or raw sugar and sprinkle over the top of the muffins before baking.
  • If using paper cases, wait until the muffins are completely cooled before removing the paper, or they will stick!
  • These muffins taste even better the next day, once the lemon zest has really had time to infuse.
Keep these muffins in an airtight container at room temperature for 2-3 days, in the fridge for 4-5 days, or let them cool completely and store them in the freezer for up to 3 months. Separate any layers with baking paper before freezing. To thaw, simply leave them in the fridge overnight, sit them at room temperature for 30 minutes, or place them directly into lunchboxes to thaw by snack time.
Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 239kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 89mg | Potassium: 167mg | Fiber: 1g | Sugar: 12g | Vitamin A: 75IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 1mg

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