Well somehow it is the end of May already… I don’t know where the last three months went but I’m happy that spring is finally here! I’ve been desperately waiting for the warm weather to come, and being able to ditch the winter coat and snow boots. Warmer days also mean the fruit cravings are back. I’m excited for all the crisps, fruit-filled oatmeal bars, galettes, smoothies, etc.
Today, I am sharing with you my healthy lemon blueberry muffin recipe. These muffins are truly perfect for a breakfast on the go or a morning/afternoon snack! They are so fluffy and burst with flavour thanks to the fresh blueberries and lemon. The greek yogurt adds protein and moisture to the muffins, and they are refined-sugar free as I use maple syrup as a sweetener.
FRESH OR FROZEN BLUEBERRIES?
I personally love using fresh blueberries as I find them juicier and more flavourful than frozen ones; but if they are all you have, just add them still frozen to the batter. This will avoid them turning into a bit of a “purée” and turning the batter completely purple.
Here’s a little tip for you: coat your blueberries in a little bit of flour before adding them to the batter to avoid them sinking at the bottom of the muffin!
FOR MORE DELICIOUS MUFFIN RECIPES, CHECK OUT MY:
If you make these healthy lemon blueberry muffins, don’t forget to leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or use #mapleetchocolat 😊
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Healthy Lemon Blueberry Muffins
- Total Time: 35 minutes
- Yield: 12 1x
Description
Delicious healthy lemon blueberry muffins made with greek yogurt! They are so fluffy and burst with flavour thanks to the fresh blueberries and lemon.
Ingredients
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup plain greek yogurt (I use the 0% fat)
- zest of 1 lemon
- juice of 1 lemon
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 3/4 cup blueberries
Instructions
- Preheat your oven to 375F and prepare your muffin pan
- In a bowl, mix in all your dry ingredient and set aside
- In a separate bowl, mix the lemon zest and maple syrup
- Add the eggs one at a time, followed by the greek yogurt and lemon juice
- Fold in the dry ingredients (do not over mix!)
- Add the coconut oil, and once incorporated to the batter, stir in the blueberries
- Fill 2/3 of each muffin cup and bake for 18-20 minutes (or until a toothpick comes out clean)
- Let them cool before taking them out of the pan
Notes
Tip: to avoid having your blueberries sink down at the bottom of the muffins, coat them in a bit of flour before adding them to the batter
Store the muffins in the fridge for up to 5 days
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
Nutrition
- Serving Size: 1 muffin
