These moist and fluffy lemon blueberry muffins are packed full of zesty lemon flavor and juicy blueberries with hearty whole grain flour and dairy-free coconut oil for a healthy muffin treat!
Why Make These Lemon Blueberry Muffins?
- Bakery-Style Taste. These blueberry lemon muffins have a bakery-style flavor while still being low in fat and sugar.
- Simple Ingredients. This recipe uses 10 ingredients that you probably already have on hand!
- Kid Friendly! My toddler loves these lemon blueberry muffins muffins! They’re also so easy to make so she’s my helper in the kitchen while I’m baking them.
- Easy Meal Prep. You can prep these muffins in advance and freeze so you can have a snack on the go.
Ingredients Needed
- All-Purpose Flour – the bulk of the flour comes from all-purpose white flour which lends itself to a lighter and fluffier muffin.
- Whole Wheat Flour – I like to add a bit of whole wheat flour for the whole grains and fiber.
- Baking powder + Baking soda – these help your lemon blueberry muffins rise and remain soft and fluffy.
- Maple syrup – these blueberry lemon muffins are sweetened entirely with maple syrup.
- Coconut oil – make sure your coconut oil is melted! You could also replace it with melted butter if you aren’t dairy-free.
- Vanilla extract – lemon + vanilla is always a good idea.
- Almond milk – I like using almond milk but any non-dairy or even dairy milk works just fine.
- Large egg – you could try subbing in a flax egg but I haven’t tried it muself.
- Lemon zest + juice – we want lots 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 will work. See note below if using frozen blueberries.
How to Make Lemon Blueberry Muffins
STEP 1: MIX BATTER
In a large bowl whisk together all purpose flour, whole wheat flour, baking powder and baking soda. Add in maple syrup, melted coconut oil, vanilla, almond milk, egg, lemon juice and lemon zest and stir until just combined. Fold in blueberries.
STEP 2: BAKE
Divide batter evenly into 12 cups. Bake for 20-25 minutes or until edges are lightly browned and tops spring back. Test muffins by inserting a toothpick into center and when it comes out clean, muffins are ready. Allow to cool in tin for 20 minutes before removing to cool completely on a wire rack.
*Recipe Tip
If using frozen blueberries I recommend tossing them with 1 tbsp of your dry ingredients to fully coat before folding them into your muffin batter. This helps prevent your batter from turning blue!
FAQs
Unfortunately, no they are not. You could replace the all-purpose flour with a gluten-free flour blend to make them gluten-free. Alternatively you can make these Blueberry Oatmeal Muffins and add in lemon zest + juice.
I haven’t tried replacing the egg with a vegan substitute so I’m unsure if that will work. They are dairy-free and vegetarian.
Most likely, yes! I just haven’t tried it myself but I’d guess if you wanted to bake it as a loaf you could do so in a 9 x 5 inch loaf pan greased very well at 350 degrees for 45-55 minutes.
No, you can easily replace the whole wheat flour with all-purpose white flour if desired. If you want to make the recipe with just whole wheat flour your muffins will be a bit 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 store for 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 freezer a few hours before eating to bring to room temperature.
More Muffin Recipes
Lemon Blueberry Muffins
These moist and fluffy lemon blueberry muffins are packed full of zesty lemon flavor and juicy blueberries with hearty whole grain flour and dairy-free coconut oil for a healthy muffin treat!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Bake
- Diet: Vegetarian
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup almond milk (or other non-dairy milk)
- 1 large egg
- zest, 2 lemons
- 1 tbsp lemon juice
- 1 cup fresh or frozen blueberries
- Preheat oven to 350 degrees F.
- Line a muffin tin with paper liners or silicone cups.
- In a large bowl whisk together all purpose flour, whole wheat flour, baking powder and baking soda.
- Add in maple syrup, melted coconut oil, vanilla, almond milk, egg, lemon juice and lemon zest and stir until just combined.
- Fold in blueberries.
- Divide batter evenly into 12 cups.
- Bake for 20-25 minutes or until edges are lightly browned and tops spring back. Test muffins by inserting a toothpick into center and when it comes out clean, muffins are ready.
- Allow to cool in tin 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.
