These Healthy Lemon Blueberry Muffins are like a warm sunny day in the middle of winter. Into clean eating or just looking for a new breakfast idea to make your mornings easier?
Yogurt and honey make these healthier than traditional muffins, and we have tips for how to keep ingredient costs down!
Somehow, in the depths of winter, one of the things I crave most of all is citrus! Lemons, limes, grapefruit, oranges! Don’t they sound so refreshing and invigorating and lovely? Like a breath of fresh air.
I think I get stifled by being indoors so much, by heavy food and by short, dark days.
Spring is a long way off where I live, but in the meantime, I’ll be over here munching on these lemon blueberry muffins, and enjoying the lemony smell in my kitchen. They’re healthy muffins, so I can much on a bunch of them without worrying about it. Right?
How to save money on groceries when you make these muffins
Price-wise, here’s some good news about winter. Winter is actually citrus season! It’s the cheapest time of the year to buy glorious, ripe lemons, limes, oranges, whatever.
I like to stock up and when I have time I buy a bunch, juice and zest them (after washing well – or better yet buying organic) and then freeze the juice in ice cube trays and the zest in a little baggie. That way, even if I don’t have fresh lemons and limes on hand, I can still make delicious things, like these lemon blueberry muffins.
I also used plain yogurt in this recipe (which you might know, is one of my secret weapons for both our health and our budget!), and honey instead of sugar (and if you’re finding honey expensive, here’s a quick tip to make it more affordable!).
Also, find out how easy it is to make your own vanilla extract here!
We are lucky enough to live somewhere with amazing wild blueberries that we can stock up on for free! But on years when blueberries don’t do well or we don’t get many, Costco has a great price on big bags of unsprayed blueberries that we buy.
These muffins still use white flour and I haven’t tested them any other way, so I can’t vouch for whole wheat flour, but somehow I feel like a lemon muffin has to be made with white flour to be perfect.
I also used butter, but you could try olive oil or a healthy oil if you want (please let me know how that works out for you if you do!).
By the way, these freeze great, so you can always make a double batch and pop some in your freezer for those dark winter mornings when you want a splash of sunshine with your coffee 🙂
Healthy Lemon Blueberry Muffins (with yogurt!) – Step-By-Step Instructions
Healthy Lemon Blueberry Muffins (with yogurt!) – Ingredients
Preheat oven to 400 degrees F.
Zest your lemon – you’ll need around 2 teaspoons of lemon zest. If you like things really lemony you can add more!
Tip: Then microwave your lemon for 15 seconds before you juice it. This will help you get more juice from it!
You’ll need 1/4 cup of lemon juice.
In a medium sized bowl, whisk together 1 cup of plain yogurt, 1/2 cup of honey, 1/2 cup of melted butter, 2 room temperature eggs , 1 tablespoon of vanilla and lemon juice.
Tip: If your eggs are cold, just warm them up in a bowl of warm/hot water for a few minutes before using them.
In a larger bowl, whisk together 2.5 cups of flour, 1 tablespoon of baking powder, 1 and 1/4 teaspoon of baking soda, 1/4 teaspoon of salt and the 2 teaspoons of lemon zest from earlier.
Mix well then add 1.5 cups of fresh or frozen blueberries and stir to combine.
Tip: If you’re using frozen blueberries to make these muffins, leave them in the freezer until the moment you add them – this will reduce how much they colour your batter.
Dump the wet ingredients into the dry ingredients and gently stir them until they are *just* combined. Batter will be fairly thick.
Tip: If you overmix muffins you will make them tough, because too much gluten forms in the process.
Use a tablespoon to scoop the batter into muffin cups or greased muffin tins. I like big muffins, so I used the entire batch for a dozen muffins.
Bake in the preheated oven for 5 minutes, then turn the heat down to 350 degrees F and bake for 15 more minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Start checking a minute or two before the end of the bake time.
Remove muffins from muffin tin and let them cool on a wire rack so they don’t sweat.
Common Questions / Answers:
Can I use fresh blueberries / frozen blueberries for these muffins?
Yes, to both! Fresh blueberries will work great, and are ideal in the summertime, but you can also use frozen berries, which are cheaper in the winter time. Just keep the berries frozen until the moment you add them, so that they won’t stain your batter too much.
Is this batter supposed to be thick?
Yes, this is a thick muffin batter (see photos above).
Can I freeze these lemon blueberry muffins?
Yes, these muffins will freeze very well in an airtight container or zip-top bag – if you don’t eat them all first 🙂
Can I use bottled lemon juice?
Yes, in a pinch, I think you could. But I would also recommend stocking your freezer with fresh lemon juice and zest for times like this! 🙂
Did you make these Healthy Lemon Blueberry Muffins (with Yogurt)?
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Healthy Lemon Blueberry Muffins (with yogurt!)
- 1 cup plain yogurt
- 1/2 cup honey
- 1/2 cup melted butter* (or olive oil - see note)
- 2 eggs (at room temperature)** - I use extra large eggs
- 1/4 cup fresh lemon juice (or more if you like it extra lemony)
- 1 tbsp vanilla
- 2.5 cups flour
- 1 tbsp baking powder
- 1 and 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp lemon zest (or more, if you like extra lemon flavour)
- 1.5 cups blueberries fresh or frozen***
- Preheat oven to 400 degrees F.
- Wash and zest your lemon(s). My lemons were large and juicy so I only needed one.****
- In a medium sized bowl, combine yogurt, honey, melted butter, eggs, vanilla and lemon juice. Stir well to combine.
- In a large bowl, combine flour, baking powder, baking soda, lemon zest and salt. Whisk together. Add blueberries and stir them in.
- Dump wet ingredients into dry ingredients and stir only until just combined*****. (You don't want to overmix muffins because you'll make them tough.)
- Spoon into muffin cups or greased muffin tins. Bake for 5 minutes in preheated 400 degree F oven. Reduce heat to 350 degrees F and bake for about 15 more minutes - until a toothpick inserted into the centre of a muffin comes out clean. Start checking a minute or two before time is up (ovens vary).
- Remove muffins from tins and let them cool on a wire rack so they don't sweat.
- Enjoy! 🙂
* I have also tested these with olive oil and they were equally delicious!
**To quickly bring eggs to room temperature, put them in a bowl and cover with warm-hot water. Let them sit a few minutes, then drain the water and refill with warm-hot water again. They should have warmed up.
***You can use frozen berries for this recipe - just keep them frozen right up until you use them.
**** Microwave your lemon for 15 seconds before cutting it and it will yield more juice.
*****Be careful not to overmix your batter - it will make your muffins tough.
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