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Lemon Blueberry Muffins

Delightful muffins bursting with juicy blueberries and a zesty lemon flavor, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.25 cup natural sweetener (honey or maple syrup) Adjust quantity for desired sweetness.
  • 1 large egg
  • 0.5 cup milk (or dairy-free alternative)
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons melted coconut oil or butter
Fruits
  • 1 cup fresh blueberries Do not use frozen for best results.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine whole wheat flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the sweetener, egg, milk, lemon juice, and lemon zest until completely combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the blueberries carefully.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 15-20 minutes, or until a toothpick comes out clean from the center.
  2. Let cool for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

Let the batter rest for 5-10 minutes before baking for fluffier muffins. Store in an airtight container for up to three days or freeze for up to three months.