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
Units
Scale
- 1 1/2 cups unsweetened vanilla almond milk + 1 tbsp lemon juice
- 1 1/2 cups whole wheat flour
- 1 cup all purpose flour
- 1/2 cup organic cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- Zest of 2 large lemons
- 1/3 cup avocado oil or melted coconut oil
- 1 tsp vanilla extract
- 1/2 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 1/3 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 1/2 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.