Healthy Lemon Blueberry Muffins

lemon blueberry muffins on a grey plate.

5 from 2 votes

Lemon blueberry yoghurt muffins, made from scratch with healthier ingredients. Filled to the brim with juicy blueberries and fresh lemon flavour, they are super-moist and tender thanks to the addition of Greek yoghurt. Perfect for breakfast or a lunchbox treat.

Prep Time5

Cook Time20

Total Time25

Course: cakes, Dessert

Cuisine: Australian

Servings:

Calories: 247kcal

Author: Andrea Geddes

Ingredients

1 cup Greek yoghurt unsweetened
⅓ cup buttermilk
2 eggs
½ cup light olive oil or another neutral tasting oil like avocado or canola.
¼ cup lemon juice
zest of 2-3 lemons
2 cups wholemeal plain flour or white all-purpose flour, if preferred.
2 teaspoons baking powder
¼ teaspoon salt
¾ cup maple syrup
2 cups blueberries fresh or frozen

Metric - US Customary

Instructions

Pre-heat oven to 180 °C (356 F). Lightly grease a muffin tray with oil spray line (12 holes) with paper cases.
Place the wet ingredients (yoghurt, buttermilk, eggs, olive oil, lemon juice) along with the lemon zest into a bowl and whisk until completely combined.
Add the dry ingredients (flour, baking powder, salt) to the wet ingredients and fold until just combined. Be careful not to over-mix. It's ok to have a few lumps.
Gently fold in the blueberries until they are just covered by the mixture.
Using an ice cream scoop, 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.

Notes

Don’t overmix the batter. Overmixing will take the air out of the batter, producing dense muffins. Mix until just A few floury lumps are ok.
Fill the muffins all the way to the top. Use a muffin tray with a ⅓ cup capacity.
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!
Storage; These muffins taste best in the first 1-2 days, but keep well for 3-4 days when stored in an airtight container at room temperature. You can also prepare the batter one day ahead and keep it covered in the fridge before baking.
Freezing; They will keep well in the freezer for up to 3 months. Allow them to cool completely before freezing and store them in a good quality, airtight container, separating any layers with baking paper. Thaw at room temperature.
Fresh or frozen berries can be used. Be sure to add the berries straight from the freezer without thawing, or they will make the batter purple and soggy.
Please note that the nutrition information is based on the batter being divided into 12 muffins, with one muffin being one serve. The nutritional information is an estimate only and does not take into account any cream or other sides served with the muffins.
This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition