Healthy-choices, BreakfastJenna Brock

Healthy Lemon Blueberry Muffins

Healthy-choices, BreakfastJenna Brock
Healthy Lemon Blueberry Muffins
 

When life gives you lemons, don’t make lemonade. Bake these blissfully moist, healthy lemon blueberry muffins!

Lemon and blueberry are a classic, irresistible flavor pairing. The sweet, juicy blueberries are beautifully balanced by the tangy lemons to create a exceptional, fresh flavor. It truly is a match-made in taste bud heaven!

I instantly fell in love with the Sprouted Kitchen’s heavenly lemon and blueberry loaf recipe. It masterfully achieved what I consider the holy grail of healthy baking - it was easy, nutritious, and tasted incredible. I mean who knew oat flour could go so undetectable? I modified the original recipe from a loaf to muffins because I love their portability - sometimes you just need a quick grab-and-go breakfast or snack you can snag on your way out the door.

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Ingredients

Recipe yields 15-16 muffins.

  • 3/4 cup unrefined coconut oil, melted and cooled

  • 1 cup granulated sugar

  • 3 large eggs, room temperature

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons lemon zest

  • 1 cup plain yogurt

  • 1/4 cup lemon juice

  • 1 cup unbleached all-purpose flour

  • 1 cup oat flour (Bob’s Red Mill is my favorite)

  • 2 tablespoons ground flaxmeal

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup fresh blueberries

Instructions

  1. Preheat oven to 350 degrees and line two muffin pans with 16 cupcakes liners.

  2. In a large bowl or KitchenAid mixer fitted with a paddle attachment, combine the coconut oil and sugar until well-blended.

  3. Add the eggs, one at a time until combined. Then add the vanilla extract, lemon zest, yogurt, and lemon juice, and mix until fully blended.

  4. In a separate bowl, mix together both flours, flaxmeal, baking powder, baking soda, and salt.

  5. Gradually add the dry ingredients to the wet ingredients, mixing until it is fully blended.

  6. Gently fold-in the blueberries.

  7. Fill each cupcake liner approximately 3/4 full.

  8. Bake for 32-33 minutes, until muffins are golden on top. Every oven is different, so keep a close eye on your muffins for the last few minutes.

  9. Optional: If you want to kick your muffins up a notch, top with a lemon glaze. To make, whisk 2 tablespoons fresh lemon juice with 1 cup confectioners sugar, and then pour over cooled muffins. If the glaze is too thin, add more confectioners sugar. If the glaze is too thick, add more lemon juice.

Recipe Notes

  • 2-3 lemons are sufficient for both the lemon juice and lemon zest.

  • This recipe calls for unrefined coconut oil to maintain a hint of coconut flavor in the muffins. Unrefined coconut oil is the least processed form of coconut oil available, so it retains the coconut scent and flavor. Almost all stores carry unrefined coconut oil now, though I always get mine at Trader Joe’s because of the great price.

  • I like to press 1-2 blueberries into the top of each muffin before they go into the oven. This not only makes them look nice, but ensures each bite will be filled with blueberry.

  • When using with coconut oil in this recipe, it’s important to let it cool after melting before you mix with other ingredients. When warm coconut oil is mixed with cold ingredients, it could coagulate.