Lemon Blueberry Muffins

Lemon blueberry muffins are the perfect easy recipe to make when you're craving a fresh muffin. They're loaded with juicy blueberries and have the perfect amount of tart lemon in them. Such a refreshing and cozy treat!

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Healthy Lemon Blueberry Muffins are the perfect thing to kick off the school year. These muffins can easily be made ahead of time for the week and are perfect for serving to your kids. They'll love the sweet taste of the blueberries and you'll love that they're refined sugar free and healthy for them!

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Lemon Blueberry Muffin Recipe

I'm no stranger to making blueberry muffins. My healthy no sugar added blueberry muffins and blueberry chia seed muffins are constantly on rotation! In fact, they're probably made in my kitchen at least once a month if not more often.

I wanted to make something that's a little more than your average blueberry muffin recipe, but also healthy! Enter, this recipe. And let me tell you, these are the best lemon blueberry muffins ever.

The secret to these homemade muffins? Coconut sugar! It's a sugar that is considered generally healthier than regular cane sugar, but it acts the same in baking. This makes it a perfectly accessible ingredient for anyone to try and use.

Since I'm a mom, I love to have treats in the house that I'm comfortable with my kids eating. Making muffins that aren't loaded with sugar is a great option that I can feel confident giving to them.

Plus, I love to let my kids help me bake. Muffins are perfect for getting little kids to help along. I've found that the recipes we make aren't super finicky and it's okay if they get a little over mixed or the ingredients aren't just perfect, especially when little hands are helping out.

I don't know if I could ever choose favorite recipe for muffins, but I do think these lemon blueberry muffins are a favorite in the summer time for sure!

Why You'll Love this Recipe

These muffins can easily be made ahead of time and stored for the week. Perfect to pack in lunches or serve for snack time!
The coconut sugar adds some depth and warmth to the muffins, almost similar to what brown sugar would add to a recipe, just without all the refined sugar.
This recipe only requires simple ingredients and basic kitchen materials. Nothing fancy needed!

Ingredients

Here's what you will need to make these Lemon Blueberry Muffins:

all purpose flour
old-fashioned rolled oats
coconut sugar
baking powder
ground cinnamon
salt
almond milk
Greek yogurt
coconut oil
2 leggs
pure vanilla extract
fresh lemon zest
fresh lemon juice
fresh blueberries

Substitutions and Variations

If you don't have coconut sugar, you can easily switch it out for regular brown sugar or white granulated sugar.

You can use a gluten-free flour blend, such as King Arthur Measure for Measure Flour, to make this recipe without gluten. You can also change out the all purpose flour for whole wheat flour to make them even healthier.

To make this lemon blueberry muffins recipe dairy free, substitute the yogurt for an extra ¾ cup almond milk, coconut milk or non-dairy milk of your choice. You could also use a non-dairy yogurt to make moist muffins.

You can substitute the blueberries for strawberries or dried fruit like apricots. Don't be afraid to be creative!

Make a sweet lemon glaze with or streusel topping to add to the top of the muffins. Both will bring out the fresh flavor of lemon!

How to Make Lemon Blueberry Muffins

Preheat your oven to 375°F. Line a muffin tin with muffin liners, or grease the muffin pan well.

Combine flour, rolled oats, coconut sugar, baking powder, cinnamon and table salt in a large mixing bowl.

In a large glass measuring cup or a separate bowl, mix together the almond milk, yogurt, coconut oil, large eggs, vanilla extract, juice from half a lemon and lemon zest.

Make a well in the center of the dry ingredients, then pour the wet ingredients in. Gently mix everything together until thoroughly combined.

Then, fold in the plump blueberries with a rubber spatula.

Once the muffin batter is complete, use a cookie scoop or a ¼ measuring cup to scoop the batter into the muffin cups of your lined muffin tin. Each cup should be about ¾ of the way full.

Bake the muffins for 20-22 minutes, until the muffin tops are golden brown and bounce back to the touch. Allow the muffins to cool in the pan for 3 minutes, and then move them to a wire cooling.

Once the muffins are completely cooled to room temperature, you can store any leftovers!

How to Store Muffins

Homemade muffins are best fresh, but they can be just as tasty a day or two later — or even a month later — if they are stored properly.

I have a whole post that goes in depth on how to store and freeze muffins, but here’s the gist:

Store in an airtight container, lined with paper towels to help collect condensation from residual heat in the muffins. Make sure they are completely cooled for best results.

The best way to store muffins depends on how soon you want to eat them:

Within 3 days of baking them: Store them on the countertop at room temperature.
In the next few days: Store them in the fridge in a sealed container, but with the risk of a change in texture. Alternatively, store what you’ll eat in the next few days using the countertop method, then freeze the rest.
Within the next 3 months: Store them in the freezer — reheat when you get a muffin craving!

What to Serve with Lemon Blueberry Muffins

It totally depends on what you're going for! If it's for brunch, make this baked egg casserole or spinach veggie casserole to serve with the muffins.

If it's for a playdate, maybe this toddler friendly kale fruit smoothie. Another thing I love to do is do a half batch of one kind of muffin and a half batch of another.

This recipe for healthy banana chocolate chip yogurt muffins is perfect to split a muffin pan.

Check out more side dishes for brunch.

Tips for Success

Make this recipe extra kid-friendly by turning them into mini muffins! Just use a mini muffin pan and adjust the bake times accordingly.
Test these bakery-style muffins for doneness by inserting a toothpick into the center. If it comes out clean, they are done.
If your muffins get stuck around the edges, use table knife and slide it in around the sides. They should pop right out!

FAQ

Can you use frozen blueberries to make muffins?

Absolutely. Rinse frozen berries first, this will prevent the muffins from being completely tinted blue when baked. Rinse berries until water clears up, then pat dry with paper towels. Use in muffin batter like normal!

Should you take muffins out of the pan right away?

Allowing muffins to cool in the pan for a few minutes before removing them helps them finish baking a set a bit more. However, it's important not to let them sit in the pan too long or the bottom of the muffins can become too moist.

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