Fluffy Healthy Lemon Blueberry Muffins bursting with fresh lemon and juicy blueberries! Made with nourishing ingredients like whole grain flour, these moist muffins have half the sugar of classic muffins. So moist, light, and the perfect snack done in less than 30 minutes. Kids love these, too. Freezer-friendly. No eggs or dairy!
Muffins and rest. The two things I'm loving most lately!
This baby and I are all about citrus and blueberries like woah. Healthy Lemon Poppyseed Muffins, Almond Flour Blueberry Muffins...get at me.
Is it spring yet?!
The low down on key ingredients
- Non-dairy milk: I used unsweetened vanilla almond milk, but I've tested these with other non-dairy milks like oat and they all work. We're combining it with lemon juice to make vegan buttermilk.
- Whole wheat flour: I developed this recipe with whole wheat flour for some whole filling fiber! You could also use all purpose flour or a 1:1 gluten-free all purpose flour, if you fancy.
- All purpose flour: Originally I tested these with whole wheat pastry flour, but I can't find it anymore in stores. So doing half whole wheat and half all purpose is great for some whole grains but not an overwhelming wheat flavor.
- Organic cane sugar: It was clear in testing that just half a cup is plenty to lightly sweeten our muffins. (Regular sugar works totally fine too.) Plus some sprinkled on top for that extra oomph! Note: I have not tested this recipe with liquid sweetener.
- Lemon zest: This was critical in testing for lots of lemon flavor, especially since we're not using the juice!
- Blueberries: When I was conceptualizing this recipe, I used both fresh and frozen. If using frozen, you can toss in a couple tablespoons of flour so they don't sink to the bottom.
Let's make it!
Make vegan buttermilk by combining milk and lemon juice and letting it curdle.
Add dry ingredients to a mixing bowl: flour, sugar, baking powder and soda, salt, and zest.
Whisk to combine.
Add oil and vanilla to almond milk mixture.
Pour wet mixture into the dry ingredients.
Mix until barely combined, then fold in blueberries.
Ready to scoop!
Spoon batter evenly into muffin tin, filling to the top.
Bake initially at 425F then lower heat for 350F for tall, fluffy muffins. Cool and devour!
What makes these healthy?
As a dietitian, I live for making easy healthy snacks!
- They have half the sugar or regular bakery-style muffins.
- They're packed with energizing whole grains.
- They're egg and dairy free, making them great for those with allergies.
How to store and freeze
- Store muffins in a tightly covered container at room temperature for up to two days, or in the refrigerator for up to five days.
- Freeze cooled muffins a lined baking sheet or plate and then once frozen, pop them into a freezer baggie.
- To reheat, microwave straight from the freezer until warm and enjoy! Muffins will keep for up to 3 months.
I hope you're as obsessed with this fun recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!
Print
Fluffy Healthy Lemon Blueberry Muffins
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 12 muffins 1x
- Category: Snack
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Fluffy Healthy Lemon Blueberry Muffins bursting with fresh lemon flavor and lots of juicy blueberries! Made with nourishing ingredients like whole grain flour, these moist muffins have half the sugar of classic muffins. So moist, light, and the perfect snack. Kids love these, too. Freezer-friendly. No eggs or dairy!
Ingredients
- 1 ½ cups unsweetened vanilla almond milk + 1 tbsp lemon juice
- 1 ½ cups whole wheat flour
- 1 cup all purpose flour
- ½ cup organic cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- Zest of 2 large lemons
- ⅓ cup avocado oil or melted coconut oil
- 1 tsp vanilla extract
- ½ tsp lemon extract, optional
- 1 heaping cup fresh or frozen* blueberries
Instructions
- Preheat the oven to 425°F. Lightly grease a muffin tin.
- Place almond milk in a liquid measuring cup or bowl and stir in lemon juice. Set aside.
- Measure flour by spooning it into measuring cup and leveling with a knife, being careful not to pack it in. In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, and salt. Whisk in lemon zest.
- Whisk oil and vanilla into almond milk mixture. Pour into the dry ingredients. Use a wooden spoon to stir until almost combined, leaving some flour. Fold in blueberries and stir just until combined.
- Use ⅓ cup measure to scoop batter into the prepared muffin tin, filling cups to the top. Sprinkle tops of each muffin with sugar. Bake for 5 min at 425F, then (keeping muffins in the oven) reduce heat to 350F and cook 13 more minutes. Cool muffins in tin for 10 minutes before transferring to a wire rack to cool.
Notes
*If using frozen blueberries, toss with a couple tablespoons of flour to help them from sinking to the bottom turning the muffin blue.
FLOUR: You can also use 2 ½ cups whole wheat pastry flour, spooned and leveled.
STORAGE: Store muffins in a tightly covered container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months.
Meagan G says
These turned out great. Easy to follow instructions, bang on bake time.
I'm a frequent home baker, and I've been craving a return to lighter, healthier recipes after eating a few too many of my own delicious treats. This recipe really fit the bill, great flavors, sweet enough but not a sugar/calorie bomb.
Looking forward to seeing what other healthier tasty recipes you've got! 🙂
Alexis Joseph, MS, RD says
Yayyyy I love that so much! Be sure to check out my Lemon Poppyseed Bread, too 🙂
Stef Ziegler says
These are SO easy to make and delish! I love that they weren’t too sweet and I never thought to combine blueberries and lemon in a muffin. I opted for frozen blueberries and they turned out super tasty. Thanks Alexis!
Alexis Joseph says
Wonderful, I'm thrilled you liked these Stef!
Jen says
What can be substituted for the coconut oil.? My cardiologist has banned coconut oil and coconut milk due to saturated fats. In fact, can the oil be left out altogether?
Alexis says
You could sub another oil, like avocado oil. They won't turn out without oil unfortunately. I've made this recipe as muffins with no oil and it worked well thanks to the fat in the almond flour if you want to try that and add blueberries!
Alexis says
Also my vegan chocolate zucchini muffins are oil free!
Cheryl Tharp says
Did you sub almond flour for the whole wheat, or plain, or both?
Alexis Joseph says
Hey Cheryl! I’m so sorry—I see my comment you’re referring to about almond flour but I don’t remember what did back in 2021 when I posted that. My best guess would be using almond flour instead of the whole wheat, but I can’t promise they’ll turn out without oil. It’s not a huge amount of oil so I’d recommend sticking to the reduce as written if you’re able since I know it works well. Sorry about that!
E_7 says
I usually sub unsweetened applesauce for the oil (measure for measure) in most baked goods with excellent results. These muffins were no exception.
And don't worry, you won't taste the apple.
Kimberly says
Need to make these again soon. SO good!!! Alexis is a muffin QUEEN. 👑
Alexis Joseph says
Hahahah YESSSS!!! You rock, Kimberly 🙂
Pam says
Delicous! Very lemony, which we loved! I also appreciated the very organized and easy to follow recipe.
Alexis Joseph says
Awesome, so glad you loved them!
Jamie says
Moist, delicious and not too sweet. Perfect for my toddler.
Alexis Joseph says
So glad you liked them, Jamie!
Jenny says
These are easily becoming my favorite muffins of all time! I've made twice (once with regular flour, once with whole wheat) and they are so tasty and flavorful! Another great recipe!
Alexis Joseph says
That's so awesome, Jenny! Thank you tons for letting me know.
Minta says
So delicious!! And easy
Alexis Joseph says
Yay!! Thanks, Minta.
Alexis says
Awwww best news ever!! Thanks so much for letting me know, Erin!!
Erin says
I have been on a big banana muffin kick but decided to make these because I had all the ingredients on hand and OMG I just wish I'd tried this recipe sooner. Can't wait to make them again!
Ali says
These are amazing <3 <3
Leah says
Delicious! My toddler loves them too 🙂
Alexis says
Yes you can use that!
Annalise says
Hello! I don't have pastry flour... would I be able to sub whole wheat flour instead? If so, would it be the same ratio? Thank you, Alexis!
bullet force says
Moist, healthy, and irresistible muffins
Courtney Glausi says
YUMMMMMM!
Kori says
Thanks so much!
Kori says
Ohmygah these look and sound amazing!! I'm going to make these this weekend and your chai carrot banana bread for Easter. Your baking is on point!! I don't have Stevia, so I apologize for having to ask what would the ratio of just regular sugar be - half cup? Thank you, Alexis! XO
Alexis says
Yes, you can use 1/4 cup of sugar instead of stevia! So that would be 1/2 cup total of sugar. Enjoy 🙂
Lisa says
These will be on my Easter Brunch buffet table for sure! Thank you for the vegan recipes that I can count on everyone enjoying. Sure makes my job as "holiday hostess" easier!
Alexis says
Yayyy I love the sound of that, Lisa!