Lemon Blueberry Muffin Recipe

Easy, and delicious, these lemon blueberry muffins make an excellent after school snack or a healthful addition to a packed lunch! Kids love them!

Course Recipes

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 195kcal

Author Kristi

Equipment

Muffin tin (12 muffins)

Ingredients

1 cup all-purpose flour unbleached
¾ cup almond flour
½ cup sugar I use raw cane sugar.
zest of one large lemon about one tablespoon
1 teaspoon baking powder aluminum-free
¾ teaspoon baking soda
¾ cup yogurt plain
1 egg
2-3 tablespoon lemon juice 1 large lemon, juiced
6 tablespoon olive oil extra virgin
1 cup blueberries

Instructions

Preheat oven to 400° Fahrenheit
Add the first six ingredients together in a medium-sized mixing bowl. Mix well.
In a separate mixing bowl, add the next four ingredients. Mix well.
Add the wet ingredients to the dry ingredients.
Mix just well enough so that all ingredients are combined. There should be lumps in the batter. Do not overmix.
Gently fold blueberries into the batter.
Divide batter evenly into a lined muffin tin (12 muffins).
Bake for 18-20 minutes, until a toothpick comes out clean*

Notes

Let the muffins cool completely before eating

*If you make these as lemon muffins, without blueberries, baking time will be about 14 minutes

Using plain Greek yogurt instead of plain traditional yogurt will change the consistency of the muffins (they will be more dense) but they will still taste amazing!

Vanilla or lemon flavored yogurt can be used in place of plain yogurt. Making this substitution will change the nutrition profile of the muffins.

Nutrition