These healthy lemon blueberry muffins are the perfect summer sweet treat. Theyโre refreshingly tangy and packed with fresh blueberries bursting with flavour. If youโre a fan of fruity muffins, these are bound to become a staple in your home.

5 reasons why you should make these healthy lemon blueberry muffins
If youโve tried my low-fat banana muffins, or easy zucchini muffins, you know that Iโm a huge fan of muffin recipes. Why? Because muffins are:
- Super quick and easy to make
- Perfectly sweet and moist, with a slightly crunchy top
- Vegan friendly
- Stuffed with fresh blueberries
- Easy to make healthier
Are These Lemon Blueberry Muffins Really Healthy?
While theyโre healthier than most muffins out there, I wouldnโt consider them one of my healthiest desserts, as theyโre made with refined sugar and white flour. However, they are homemade, which means you know exactly whatโs in the batter. Plus, theyโre made with healthier fats (coconut oil) and a reduced amount of sugar.
Ingredients Youโll Need to Make These Lemon Blueberry Muffins
Chia seeds โ mix 2 tablespoons of chia seeds with 5 tablespoons of water to make 2 chia eggs, a vegan replacement for chicken eggs in this recipe. The process is the same as for making flax eggs.
Sugar โ regular, granulated sugar works well here. You can try substituting it with coconut sugar, but I havenโt tried this myself yet.
Plant-based yogurt โ I used plain soy yogurt, but you can go with any plant-based variety you prefer, such as coconut or oat yogurt.
Coconut oil โ use refined coconut oil. Non-refined coconut oil has a strong coconut flavour, which can be delicious in some recipes, but for these muffins itโs best to let the taste of lemons shine through.
Vanilla extract โ for a subtle hint of vanilla aroma.
Plant-based milk โ I used unsweetened almond milk. Other plant-based milk alternatives work just as well, such as soy, oat, rice, coconut, etc.
Lemon juice and zest โ make sure to use organic, unwaxed lemons. I donโt recommend substituting lemon juice with extract, because it turns out bitter when baked.
Flour โ all-purpose flour works well in this recipe. If youโre using measuring cups, make sure to use the โspoon and levelโ method โ spoon the flour into the measuring cup; youโll want to fill the measuring cup all the way to the top and let the flour flow over a little. Then, use the back of a knife to level the top off.
Baking powder โ acts as a leavening agent in this recipe. Itโs important to measure it precisely, and donโt substitute it with baking soda.
Salt โ use finely ground sea salt, and measure it precisely. Adding salt to sweet recipes helps to bring out the flavours, and it really does make a difference.
Blueberries โ use fresh or frozen blueberries. If using frozen blueberries, make sure you defrost them first, drain the excess liquid and then very quickly mix them in the batter. I prefer fresh blueberries.
How to Make Lemon Blueberry Muffins
These lemon blueberry muffins are as easy to make as any, with no extra tips and tricks. You will need two bowls, a mixer and a spatula, making these the perfect choice even for beginner bakers.
- Mix the wet ingredients.
- Whisk together the dry ingredients.
- Pour wet into dry ingredients and stir well.
- Carefully fold in the blueberries.ย
- Spoon into a muffin pan.
- Bake and let cool completely before removing them from the tin.
Lemon Blueberry Muffins Q&A
Should I use fresh or frozen blueberries?
I tested this by adding frozen blueberries to half of my batter and fresh blueberries to the other half. Hereโs what Iโve come up with:
- When using frozen blueberries, make sure you defrost them first, drain the excess liquid and then very quickly mix them in the batter.
- Muffins made with frozen blueberries donโt rise as tall and have a slightly denser texture.
- Muffins made with fresh blueberries rise taller, but are a bit more crumbly. Itโs very important to leave them in the tin until theyโve cooled completely.
- Frozen and defrosted blueberries will change the colour of the batter slightly.
How many servings does this make?
This recipe makes 12 standard-size muffins.
How long do these muffins keep?
Stored in an airtight container at room temperature, they will stay fresh for up to 4 days.
Can I freeze them?
Yes, muffins are the perfect snack for freezing and will stay fresh for up to 3 months! To freeze them, cool completely, then place each in a freezer-friendly zipped-top bag or container. When ready to eat, thaw them in the refrigerator or out on the counter. To warm them up, microwave on high for about 20 seconds, or bake at 300ยฐF (150ยฐC) for 6 to 10 minutes.
How many calories are in one lemon blueberry muffin?
One lemon blueberry muffin has approximately 225 calories. This depends on the specific ingredients youโre using.
Canโt Get Enough of Muffins? Try These!
- Banana Bread Muffins [vegan + low fat + refined sugar free]
- Zucchini Muffins [vegan + low calorie]
- Apple Pie Muffins [vegan + low calorie]
- Strawberry Mango Oat Muffins [vegan + low calorie + low fat]
A Fan of Lemon Desserts?
Try this refreshing lemon meringue pie or a melt-in-your-mouth tender lemon drizzle cake!
Healthy Lemon Blueberry Muffins
Ingredients
- 2 chia or flax eggs
- โ cup (150g) granulated sugar
- โ cup (150g) soy yogurt
- ยฝ cup (110g) coconut oil, melted
- 2 teaspoons vanilla extract
- ยผ cup (60g) plant-based milk
- Finely grated zest of 2 large lemons
- Juice of 2 lemons
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ยผ teaspoon sea salt
- 1 cup (150g) blueberries, fresh or frozen (see notes above)
Instructionsย
- Grease a 12-count muffin tin with coconut oil, or line it with cupcake liners. Preheat the oven to 400ยฐF (200ยฐC).
- In a large mixing bowl, whisk together 2 flax or chia eggs and granulated sugar with an electric mixer on medium speed for 3 minutes. Whisk in soy yogurt, coconut oil, vanilla extract, plant milk, lemon zest and lemon juice.
- In a small bowl, add flour, baking powder and salt, and whisk to combine. Using a hand-held whisk, add the flour mixture into the batter โ at a time, stirring with each addition just until incorporated. Do not overmix, or the muffins can become dense.
- Use a spatula to fold in the blueberries, folding just until combined. If youโre using frozen blueberries, make sure to defrost them first (see notes above).
- Divide the batter into the muffin tin, filling the cups to the top or until all of the batter is used up. Bake for 30 to 33 minutes or until the tops are golden and a toothpick inserted into the centre comes out clean without wet dough.
- Wait for the muffins to cool completely before removing them from the tin. They will stay fresh in an airtight container at room temperature for up to 4 days.
Notes
- Storing Instructions: stored in an airtight container at room temperature they will stay fresh for up to 4 days.
- Freezing Instructions: to freeze cool completely, then place each muffin in a freezer-friendly zipped-top bag or container. They will stay fresh for up to 3 months.
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