Fluffy, moist, and lemon-flavored, with pops of blueberries throughout – these Healthy Lemon Blueberry Muffins are a killer breakfast recipe that you don’t wanna miss!
It isn’t Spring without lemon muffins!
Anyone else agree?!
But baking with lemon can be tricky. The acid of the lemon reacts to the baking powder/baking soda, which can easily cause problems with how well the muffins rise.
I’ve got a couple tricks up my sleeve so these Healthy Lemon Blueberry Muffins are just as fluffy as ever with a nice domed muffin top!
And, if you’ve noticed, the bonus is that these muffins are a little healthier than other muffin recipes. They’re made with healthier ingredients like maple syrup, Greek yogurt, oat flour, almond flour, and blueberries!
If you’re in need of a healthy, Spring-flavored breakfast for your family, check these muffins out!
Let’s chat about how to get rounded muffin tops first.
I mentioned I have a couple tricks up my sleeves to make these muffins have those nice domed tops, instead of falling flat after (or during) baking.
First, these muffins are made with Greek yogurt. It gives the muffins a great fluffy, spongy texture that helps the muffins rise and keep their structure. It’s a must have! I recommend using a plain Greek yogurt, like this one. It’s extra thick and creamy. You could also use a vanilla Greek yogurt, or sour cream.
Next, is how HOT you start the oven at. For a well domed muffin top, you want to start your oven really hot at 425. After five minutes of baking, you’ll reduce the heat down to 350 like any other muffin recipe. Starting the muffins at a hot temperature gives them an extra boost to go UP and dome.
Last, check out the muffin tin you use! This may be an odd one, but I know personally I have two types of muffin tins. One has muffin cavities that are thinner and taller, while the other one is shorter and wider. This WILL make a difference when baking. I always use the tall and thin muffin tin for baking muffins, to get them as tall as possible.
Now that we’ve talked about muffin structure, let’s talk about ingredients too.
To make these Lemon Blueberry Muffins gluten-free be sure to use oat flour that’s certified gluten-free.
If you’d like to, you can blend up oats to make your own oat flour. However, I’ve found inconsistent results with homemade oat flour, so I recommend using oat flour from the store. It’s ground finer than I can grind it myself (with either my food processor or high powered blender). If your oat flour is too thick, your muffins won’t hold together and will be a mess.
These muffins are made with a blend of oat flour, almond flour and all purpose flour (gluten-free or not) for a great textured muffin that starts with healthier flours. Oat flour gives great fluff and fiber. Almond flour gives great moisture. And all purpose flour gives the muffins the best structure.
I would not recommend omitting the almond flour, or substituting it for other flours. I know three types of flours may seem a little excessive, but it’s worth it for these Lemon Blueberry Muffins!
They’re my three favorite flours to bake with. If you bake gluten-free, you definitely need all three of them in your life! 🙂
Good news: You can use either frozen or fresh blueberries for these muffins.
Either one works! I love the flexibility of being able to use frozen blueberries as well. No need to wait and let them thaw, just use them like you would use fresh blueberries. I like to toss them in a little flour prior to adding them to the muffin batter, so they don’t sink to the bottom of the muffins.
Last, don’t forget the lemon glaze!
It’s not healthy, but if you only drizzle a little on top of each muffin… then why not?! It’s simple, and gives your lemon muffins even more LEMON flavor. For plenty of lemon flavor, it’s all about layers, and glaze is the last layer!
If you’ve got lemon lovers in your family, these are the muffins for you! My husband LOVES them, and my kids go crazy for them too. Spring in a muffin, these healthy Lemon Blueberry Muffins are a personal favorite.
If there’s one recipe you make this Spring, make it these healthy Lemon Blueberry Muffins! Trust me when I say, they are incredible.
After you make them, let me know what you think! Leave a comment and star rating, below, and find me on Instagram and tag me in your picture. I LOVE to hear from ya’ll!
If you want to bake more Spring recipes, check out my Strawberry Donuts, Carrot Cake Breakfast Cookies, and Healthier Lemon Cheesecake Bars.
- 6 tbsp butter, softened
- 1/2 cup maple syrup (or honey)
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- 2 tbsp milk of choice (skim, 2%, whole or almond)
- 2 tbsp lemon juice
- zest of 2 lemons
- 1 tsp vanilla
- 2 eggs
- 1 cup oat flour (certified gluten-free)
- 1/2 cup almond flour
- 1/2 cup gluten-free all purpose flour (or regular flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup blueberries (frozen or fresh)
- 1 tsp gluten-free all purpose flour (or regular flour)
- 3/4 cup powdered sugar
- 2-3 tsp lemon juice
- 2 tsp milk
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To begin, preheat your oven to 425 and spray a muffin tin with non-stick spray.
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To a large mixing bowl, add your butter and maple syrup and beat them together with a hand mixer till creamy. Add your Greek yogurt, milk, lemon juice, lemon zest, and vanilla and whisk into the batter. Your butter may solidify into small clumps (which is just fine!). Add your eggs and whisk them into the rest of your wet ingredients briefly.
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To the same bowl, add your oat flour, almond flour, all purpose flour, baking soda and salt and stir everything together till you have a smooth, consistent muffin batter.
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To a small bowl, add your blueberries and teaspoon of flour, and stir it around your blueberries till they're lightly covered with the flour. Add the blueberries to your muffin batter and gently fold them in (stirring as little as possible).
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Fill each muffin cavity about 2/3 way full with muffin batter. Bake at 425 for 5 minutes, then lower your oven to 350 and bake for another 15-17 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.
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Let cool entirely before removing from pan and topping with glaze.
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To a small mixing bowl, add your powdered sugar, 2 teaspoons of lemon juice and milk. Whisk together till you have a smooth glaze, adding another teaspoon of lemon juice if necessary.
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Drizzle across the tops of your cooled muffins. Devour!
Stored in an airtight container in the fridge, these muffins will last about a week.
I use to live at high altitude years ago and cooking times, temps, liquid I think, there were adjustments to make due to the elevations. I’m a flat lander now. Will following your directions be ok? These sound really yummy and want to make them.
Hi Sandy. These should work just fine for you too! Muffins and quick breads typically work well at higher altitudes with no adjustments (at least at around 5000 ft). I also make muffins that are more moist and dense (not super light and fluffy) and that type of batter holds up well at high altitude with no adjustments best.