These fluffy and juicy lemon blueberry muffins are the perfect way to start your mornings, they make a great and healthy treat and keep moist and fresh for days.
Why buy store-made muffins when it is this easy to make your own fresh and healthy muffins at home?
I always love having a fresh batch of muffins for a quick breakfast on the run and this is one of my staple recipes, it’s easy and quick to make from scratch and calls for basic grocery store ingredients.
Plus, these little babies are also healthier than your average muffins. They are made with whole grain flour and they contain a small amount of unrefined cane sugar, which makes them delicious but not overly sweet.
However, you can swap whole grain flour with all-purpose flour or you can use white sugar instead of cane sugar, they will turn out delicious anyway!
WHAT YOU NEED FOR THIS RECIPE:
- All-purpose flour or whole-grain flour
- Frozen or fresh blueberries
- Cane sugar or regular sugar
- Vegetable oil
- Baking powder
HOW DO YOU MAKE LEMON BLUEBERRY MUFFINS?
- Preheat the oven to 450F
- In a large bowl combine flour, sugar, baking powder, salt, lemon zest
- Mix well
- In a mixing bowl combine oil, milk, and egg and mix them well
- Pour the wet ingredient into the dry and mix with a fork just until combined
- Gently fold the blueberries into the batter (they release some of their juice, but it’s fine)
- Divide the batter evenly between 6 or 8 muffin cups
- Bake for 5 minutes at 450 F
- Then reduce the oven temperature to 400F and bake for about 20 minutes
RECIPE NOTES & QUESTIONS
ARE BLUEBERRY MUFFINS HEALTHY?
Let’s start by saying that these muffins are packed with healthy and low-calorie blueberries and wholesome ingredients such as spelt flour.
Plus, they’re not overly sweet since they contain a little amount of unrefined cane sugar, which compared to refined sugar, is much less processed.
Another added bonus is the whole grain flour, rich in nutrients and fiber content.
Have you ever heard that three servings of whole grain food per day might help you live longer? WOWOW! 🙂
Last but not least, these muffins contain a little amount of expeller-pressed canola oil, naturally produced by mechanically squeezing (pressing) the oil from the canola seeds. Expeller pressed vegetable oils don’t go through an insane amount of processing with chemical solvents.
CAN YOU PUT FRESH BLUEBERRIES IN MUFFINS?
Of course, you can use fresh or frozen blueberries, whatever comes handy.
I used frozen blueberries, cheaper than fresh blueberries and available in the freezer aisle year-round.
Both fresh and frozen blueberries hold the shape nicely, and the right amount of liquid in this recipe prevents them from sinking to the bottom. Plus, the color of the batter doesn’t turn green.
Look below, they are just perfect: moist, light and fluffy! 😍
HOW DO YOU MAKE YOUR BLUEBERRY MUFFINS FLUFFY?
- Use eggs and milk at room temperature
- Mix the dry ingredients with the wet ingredients until just barely combined, a lumpy and sticky batter is fine
- Don’t overmix the batter, that would ruin that lovely fluffy texture
- Make sure the baking powder is fresh and not expired
- Measure liquid, baking powder, and flour accurately
HOW DO YOU STORE FRESH LEMON BLUEBERRY MUFFINS?
In case you have leftover muffins, you can store them at room temperature, in an airtight container, for up to 3 days or you can freeze them for up to 3 months.
Berries and lemon zest are my absolute favorites, they make these muffins lemony and moist.
However, you could easily play around with this recipe swapping blueberries for the same amount of raspberries, or adding 1/4 cup of nuts, seeds, chocolate chips or dried fruit for a different taste and texture.
If you love these delicious and moist lemon blueberry muffins, you’ll love these healthy and easy recipes:
If you make this recipe, let me know: leave a comment, rate it or tag a photo #theclevermeal on Instagram.
I would love to hear from you!
LEMON BLUEBERRY MUFFINS
- 1 1/2 cup whole-grain flour or all-purpose flour (I used white spelt flour)
- 1 cup blueberries, fresh or frozen
- 1/2 cup cane sugar or white sugar
- 1/2 cup milk
- 1/3 cup vegetable oil (I use expeller pressed canola oil)
- 2 lemons, zest
- 1 egg, possibly at room temperature
- 1 1/2 tsp baking powder
- 1/8 tsp fine salt
- Preheat the oven to 450 F.
- Grease with butter or line the muffin pan with paper cases.
- In a mixing bowl, combine the flour with the baking powder, salt, sugar and lemon zest. Mix them together with a whisk.
- In a jug or in a bowl, combine the oil, the egg and the milk and mix well.Note: If you use a large egg, reduce the amount of milk (1/3 cup + 1 Tbsp of milk should be fine).
- Pour the wet ingredients into the dry and mix with a fork, just until combined.
- Pat dry the blueberries with kitchen paper, and gently fold them into the batter possibly using a spatula.
- Divide the batter evenly between the 6 or 8 muffin cups and bake for 5 minutes at 450F, then reduce the oven temperature at 400F and bake for a further 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.*
- Place the muffin tin on a cooling rack to cool and serve them dusted with icing sugar if you like.Note: if you have leftover muffins, store them at room temperature, in an airtight container for 2-3 days or you can freeze them for up to 3 months.
- FROZEN BLUEBERRIES:
Frozen blueberries do not need to be thawed before you add them to your muffin batter. If they are already thawed like the ones I used for this recipe, gently pat them dry with kitchen paper.
- If you use a large egg, reduce the amount of milk (1/3 cup + 1 Tbsp of milk should be fine).
- It is very important not to open the oven for at least the first 15 minutes until the rising is finished.