Description
These Healthy Blueberry Lemon Muffins offer a deliciously moist and flavorful treat made with wholesome ingredients like whole wheat flour, low-fat yogurt, and fresh lemon zest. Sweetened naturally with honey or agave nectar, these jumbo muffins combine the tartness of blueberries and lemon for a fresh, satisfying snack or breakfast option, baked to golden perfection with an optional crispy brown sugar topping.
Ingredients
Scale
Wet Ingredients
- 2 tablespoons coconut oil (melted)
- 1/4 cup unsweetened applesauce
- 1/3 cup honey or agave nectar
- 2 large eggs
- 1/2 cup low fat buttermilk
- 1/2 cup low fat yogurt
Dry Ingredients
- 1 1/4 cups whole wheat flour
- 1 cup all purpose flour
- 1/4 cup light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 lemons (finely grated zest only)
Add-ins and Optional
- 1 cup frozen blueberries
- Brown sugar (for sprinkling, optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 425°F (220°C). Lightly grease a 6-cup jumbo muffin tin to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted coconut oil, unsweetened applesauce, and honey or agave nectar. Beat in the eggs until fully combined, then whisk in the low fat buttermilk and yogurt. Set this wet mixture aside.
- Combine Dry Ingredients: In a large bowl, stir together all dry ingredients except the blueberries – this includes whole wheat flour, all-purpose flour, light brown sugar, baking powder, baking soda, and lemon zest.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s important not to overmix; a few lumps in the batter are okay to help keep the muffins tender.
- Fold in Blueberries: Carefully fold the frozen blueberries into the batter using a spatula, stirring only 3-5 times to prevent overmixing and discoloring the batter.
- Fill Muffin Cups: Evenly divide the batter among the six jumbo muffin cups. Optionally, sprinkle a little brown sugar on top of each muffin to create a golden, crispy topping.
- Bake in Two Stages: Reduce the oven temperature to 400°F (205°C) and bake the muffins for 20 minutes. Then lower the temperature further to 350°F (180°C) and bake for an additional 15 minutes. The muffins should be dome-shaped with golden brown tops and fully cooked in the center.
- Cooling: Remove the muffins from the oven and let them cool in the pan for 10 minutes. Then transfer the muffins onto a wire rack to cool completely before serving.
Notes
- Use frozen blueberries directly in the batter to prevent them from bleeding and turning the muffins gray.
- Do not overmix the batter to maintain a light, tender crumb.
- The dual temperature baking helps the muffins rise well and bake evenly without burning.
- Sprinkling brown sugar on top is optional but adds a nice crispy texture.
- Whole wheat flour adds fiber and nutrients while keeping the muffins hearty.
