Blueberry Lemon Muffins

These fluffy blueberry lemon muffins have hints of cinnamon throughout and are naturally sweetened with honey and applesauce. Perfect for meal prep and super delicious with a little almond butter on top!

Why You’ll Love These Lemon and Blueberry Muffins

If you love sweet breakfasts but don’t want to load up on sugary stuff, these homemade blueberry lemon muffins are for you.

• Dessert for breakfast. Fluffy muffins are the definition of dessert for breakfast, especially if you drizzle them with icing.
• Freezer-friendly. Pop one out of the freezer for a last-minute bite on busy mornings.
• No processed sugars. Raw honey and fruity applesauce mean you won’t get a sugar high from eating these muffins.
• Better than the bakery. You can add shredded coconut, protein powder, and crunchy pecans.

Recipe Ingredients

Tart lemon, sweet vanilla, and juicy blueberries is a heavenly flavor combination for baked treats. Scroll to the bottom of the post for the full recipe card with exact ingredients.

• White whole-wheat flour – You can also use all-purpose flour.
• Honey – Agave nectar is a great swap.
• Coconut oil – Feel free to use vegetable, corn, or canola oil.
• Applesauce – Make sure it’s unsweetened.
• Greek yogurt – It should be plain and unsweetened.
• Egg – Liquid eggs work too.
• Lemon juice – Go for lime juice if that’s what you’ve got on hand.
• Vanilla extract – Almond extract is fine as well.
• Ground cinnamon – Nutmeg is a good substitute.
• Baking soda – Sieve it to remove any large clumps.
• Salt – Kosher salt is best.
• Blueberries – Don’t worry if they’re not as plump anymore.

Can I Use Frozen Berries?

Absolutely, just make sure they’re completely thawed and well drained. If they’re not, the berries will release excess moisture into the batter and will affect their final texture.

Tips & Variations

Pack these blueberry lemon muffins with vanilla protein powder and chewy cranberries for an extra hearty bite.

• Skip the liners. If you’re out of liners, you can generously grease the muffin tray with non-stick spray or butter so they don’t stick.
• More add-ins. Stir 1/4 cup chopped pecans, walnuts, dried cranberries, or shredded coconut into the batter for more flavor and texture.
• Add protein. Mix 1 scoop vanilla protein powder into the dry ingredients. Add 1/4 cup milk to the wet ingredients so that the batter’s consistency is adjusted. Prepare the muffins as usual.
• Ice them. Whisk 1/4 cup powdered sugar with 2 teaspoons water and 1 teaspoon lemon juice until smooth. Use the mixture to ice the muffins once cooled. If you need to thin out the mixture, add another teaspoon of water at a time.
• Don’t open the door. Once the muffins are in the oven, don’t open the door until they’re ready. Doing so affects the oven’s internal temperature and will result in an uneven baking time and rubbery texture.

Proper Storage

They’re great for an on-the-go bite if you pack them in Ziploc bags.

• Counter: Place them in a paper bag for up to 2 days.
• Fridge: Store them in an airtight container for up to 7 days. Set them on the counter for 10 minutes before digging in.
• Freezer: Wrap each muffin in plastic wrap. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20 minutes.

More Muffin Recipes To Try

• Light & Fluffy Cranberry Orange Muffins
• Healthy Apple Pumpkin Muffins
• Pumpkin Muffins with Cinnamon Streusel
• Crazy Moist & Healthy Marbled Chocolate Banana Muffins
• Lemon Raspberry Protein Muffins

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