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Blueberry lemon muffins on a cooling rack with fresh blueberries scattered around the muffins.
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The Best Healthy Lemon Blueberry Muffins

These healthy lemon blueberry muffins are buttery, fluffy, and bursting with flavor. They are high in protein, loaded with antioxidants, and perfectly sweetened. Make these for the perfect breakfast, afternoon snack, or dessert.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: bake, berries, blueberry, blueberry muffins, Healthy, high protien, Lemon, lemon blueberry muffins, lemon muffins, muffins, sugar free
Servings: 12 people
Calories: 30kcal
Cost: $5

Ingredients

Wet Ingredients

  • ⅓ cup Unsalted melted butter
  • ½ cup Honey
  • 2 Eggs
  • 1 cup Whole milk greek yogurt
  • 1 tsp Vanilla extract
  • 1 Zest of 1 lemon
  • 1/4 cup Lemon juice (about one lemon)

Dry Ingredients

  • 2 cups Freshly milled hard white wheat flour
  • 1 tbsp Freshly milled hard white wheat flour to coat blueberries
  • 1½ cups Blueberries fresh or frozen (don't thaw if frozen)
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1 tbsp Turbinado sugar (optional)

Instructions

  • Preheat oven to 400℉. Grease the muffin tin with butter or coconut oil (you can skip this if you're using a nonstick pan).
  • In a medium mixing bowl combine the melted butter, honey and eggs. Whisk well. Then add yogurt, vanilla, lemon juice and zest and whisk again. Mix until smooth and ingredients are well incorporated.
    image shows a collection of ingredients (blueberries, flour, yogurt, honey, butter, eggs, lemon, baking soda,salt) and measuring tools arranged on a wooden surface
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder & salt.
  • Add the wet ingredients into the dry ingredients and mix with a spoon until well combined. Be careful not to over mix, as this can lead to dense muffins.
  • In a small bowl, toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom while baking). Gently fold the blueberries into the muffin batter.
  • Divide the batter evenly among the 12 muffin cups.
  • Optional: sprinkle the top of each muffin with a pinch of turbinado sugar for a golden sparkle
  • Bake for 18-22 minutes or until the muffins are golden on top and a toothpick inserted into the center of the muffin comes out clean.
  • Allow the muffins to cool in the muffins tin for 5 minutes, then remove from pan and place on a wire cooling rack and allow to cool completely.
  • Leftover muffins can be stored at room temperature for up to 2 days or in the fridge for up to 1 week.

Notes

Recipe Notes:
Avocado oil or any other neutral oil may be substituted for the melted butter.  
Maple syrup may be substituted for the honey. 
For extra lemon flavor, add zest from 2 lemons instead of 1.