healthy blueberry lemon muffins
© 2020 Super Healthy Kids, Inc., all rights reserved. Still delicious! To achieve tenderness: add a bit of cornstarch to the flour mixture. The key to a perfect muffin is achieving harmony between moistness, tenderness and airiness. If we forget this, we can put it in the microwave for about 30-60 seconds. These muffins are a healthy breakfast, whether you’re following a diet plan or not. Toss the blueberries with a teaspoon of flour (this helps them from dropping to the bottom of the batter). They turned out really good. Healthy Lemon Blueberry Muffins (with yogurt!) These are nutritious and easy to make – you only need one bowl. If you want beautiful tall muffins, don’t be afraid of baking powder. Yes, that should work! *GREEK YOGURT: I use nonfat Greek yogurt, but you can use 2% or full-fat as well. Oil produces a more tender and moist muffin. I sure think so! When we add buttermilk to our muffins, I can tell a distinct improvement! Another grain to incorporate is bran for extra fiber. Enjoy them for breakfast, dessert, or as a snack! Buttermilk helps keep the muffins moist, light, and fluffy. Required fields are marked *. This blueberry muffin recipe uses 100% whole wheat four and they taste great! **BLUEBERRIES: fresh blueberries are best here (I like to seek out blueberries on the smaller side—they’re more flavorful). We hope you like these healthy lemon blueberry muffins. Another thing to keep in mind—don’t be afraid to fill your muffin cups to the top! https://bakerbynature.com/blueberry-lemon-poppy-seed-muffins Fluffy Healthy Oatmeal Lemon Blueberry Muffins are topped with a Lemon Blueberry Glaze. You’d never know these were healthy! In this recipe, I used sour cream to give the softness and improve the texture of these muffins. To achieve airiness: start baking the muffins at a high temperature to activate the leavener, then drop the temp down for a more even bake. I thought these were delicious. We haven’t tried it- please let us know how it turns out for you! When we want to defrost them, there are three methods. Recipe yields 12 muffins… Using a fork mix until combined. These didn’t last long in my house. They turned out amazing! These muffins burst with fresh blueberries and lemon flavour, which I believe makes them delicious blueberry muffins. I used gluten free flour & calamansi extract instead of lemon extract & it was delicious, not too sweet too, My sweet spinach muffin was a success too so I guess, this site will be my baked goods source for my toddler . 1 tablespoon lemon juice. I love that they aren’t too sweet! These were great; I added lemon zest and vanilla extract! To make the muffins in large bowl stir together flour, baking powder and salt and set aside. I thought they were ok but everyone else loves them so I gave 4 stars. Using electric mixer, beat in butter until fluffy; beat in eggs, 1 at a time. baking soda; 1/4 tsp. I prefer the quick microwave-method for reheating muffins. Eggs are perfect for muffins because it not only provides structure and bonding to the muffin, but it also assists with the rise of the muffin. Common dairy products used in quick breads and muffins include yogurt, Greek yogurt, sour cream and buttermilk. Healthy Blueberry Lemon Muffins. Buttermilk also changes the pH of the batter, so your baked goods are less likely to brown while cooking, giving muffins a nice light golden finish. Nice combo of tart and sweet taste. Whisk together 2 ¼ cups flour, cornstarch, baking powder, baking soda, and salt in a large bowl, set aside. *If you are looking for the original recipe, here it is: Your email address will not be published. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt … In large bowl, using fingers, rub together sugar, lemon zest and lemon juice. These healthy blueberry muffins are still good without it, but a little lemon oil adds a delightful bright flavor. Keeping the muffins in the oven, decrease the oven temperature to 350ºF and continue to bake until a toothpick inserted in the centers comes out clean, about 18 minutes more. To make these easy, healthy blueberry muffins, you will need white whole wheat flour, or all purpose flour, Greek yogurt, olive oil, honey, blueberries, an egg, lemons, baking soda, baking powder, salt and vanilla extract. The first thing that comes to mind is to make sure you are fluffing the flour a bit before you measure it out. 1/4 cup sliced almonds. or DM me about making ingredient substitutions, Finished with a bit of sugary crunch on top. It’s true about involving kids with the cooking process to create buy in. Check out our blueberry bran muffins here. This is important for all types of flour, but especially whole-wheat because it can become pretty compact over time as it sits in the bag. Used greek yogurt and fresh lemon juice in place of buttermilk and lemon extract. ★☆ If you like things really lemony you can add more! After a few minutes, drop the temp down to a medium heat (350ºF or 375ºF) to encourage even baking. Made using fresh blueberries, buttermilk, and a squeeze of lemon juice, these muffins come out of the oven sweet, moist, and healthy enough to enjoy as a grab & go breakfast! Used a frozen berry mix instead of blueberries. Again, avoid overmixing! Very yummy! You can increase the oil by 1 tablespoon if you don’t want to use applesauce. I love that tip to bake them at a higher temperature first and then drop it down – perfect muffins every time – thank you for the delicious recipe, obsessed! These muffins have everything going for them, they’re: I find there are two things that cause muffins to be less-than-impressive—they’re either gluey (which some people like to call “moist”) or dried out. These muffins have the best texture and great flavor to back them up! Thinking of adding a little basil to a few as an experiment next time. There are many kids with egg allergies though, and for a baked product like blueberry muffins, there can be a substitute! So, I thought I’d address the most asked questions about muffins. Light, tender and bursting with blueberry and lemon flavor, these perfect lemon blueberry muffins are 100% whole-wheat, naturally sweetened, and made with heart-healthy olive oil! The second thing I recommend trying would be to decrease the bake time by a couple of minutes or so. The key is to get the batter to rise, and rise quickly at the beginning of baking. Add lemon oil! It’s just all about balance really, isn’t it? You can also use frozen blueberries, if you do, don’t thaw them prior to adding them to the batter, add them frozen. I used 5 tblsp coconut oil, no applesauce, subbed coconut milk for buttermilk, decreased sugar to 1/4 cup with coconut sugar and added 1 ripe banane to the batter. Added 3 tablespoons of chia. Don’t forget, if you make these healthy Lemon Blueberry Muffins, leave a comment and rating below! Storing lemon blueberry muffins. ★☆. Enjoy within one week for the most flavor and the best consistency! When eggs, milk, and yogurt are room temp, they form a better emulsion, which traps air and creates lighter, fluffier baked goods. Make the Healthy Lemon Blueberry Muffins by combining all your dry ingredients in one bowl and some of your wet ingredients in another bowl. Keywords: healthy lemon blueberry muffins, healthy muffins, lemon blueberry muffins, Tag @zestfulkitchen on Instagram and hashtag it #zestfulkitchen, Filed Under: Baking, Breakfast, Easter, Recipes, Spring, Summer, Summer Baking, Year-Round. And you can certainly make them with whole-wheat flour, if you prefer to get some whole grains in there — I’ve done so, and they’ve turned out perfect! Blueberries are a super food, and the more that you can incorporate without the muffin falling apart altogether, the better! I made this recipe last night and my wife and mother in law loved them, so gave it 5 stars. I didn’t have buttermilk so I used organic yogurt. Subbed lemon juice for extract and Greek yogurt for buttermilk and apple sauce. Only made 18–and the last 6 weren’t full-sized. ***TURBINADO SUGAR: turbinado sugar is raw sugar and has a coarse texture. Divide batter evenly among the muffin cups (using an ice cream scoop works great here if you have one!). Many people don’t know this, but you can make your own buttermilk if you don’t have any. The same can’t be said for cupcakes as they often have a thinner batter. https://www.superhealthykids.com/recipes/healthy-lemon-blueberry-muffins Add the yogurt mixture to the flour mixture and mix until nearly combined but a few pockets of flour remain (this is key, don’t over mix!). Wish I made more! I used raspberries instead of blueberries plus the zest of a lemon and these were perfect. There are three major things that can make a muffin healthier. Quick and easy. Required fields are marked *, Rate this recipe That’s it. ★☆ Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or tag #zestfulkitchen on social media if you make a recipe! Gluten-Free Lemon Blueberry Muffins, brimming with sweet … Add the wet ingredients to the dry and mix just until combined. The best part? Will definitely make again when we pick fresh berries this summer. Made them entirely with whole wheat flour and with coconut sugar imstead of regular sugar, so they turned out a little darker. I hope that helps, let me know if there is anything else I can help you with! Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Huge hit. We loved these and I’m glad I could use fresh lemon juice instead of extract. They will quickly become a family favorite. Did you make this recipe? Also used 50% almond meal. Preheat oven to 400 degrees. Add yogurt mixture to flour mixture and stir until mostly incorporated but some pockets of flour remain. Cooking once and eating all week can be such a relief! Whisk together the flour, salt, and baking powder in a large bowl. It looks like you’ve changed this recipe recently. This turned out ok, it just tasted a lot like something my health conscious sister could make using a lot less sugar or a healthier substitute. Oil muffin pan, or line with paper liners. If you keep them in the pantry, I would eat them within 3-4 days of making them. Question- can you sub honey for the sugar? I will definitely cut down on the sugar next time. As soon as the flour disappears, step away from the spoon. That should be in the recipe instead. To replace the process of leavening (rising), add 1 tablespoon of oil, mixed with 1 tablespoon of water and 1/2 teaspoon of baking powder. Divide the batter between lined muffin cups (about 5 tablespoons per cup). Healthy Lemon Blueberry Muffins (with yogurt!) For one, the acid in the dairy activates with the baking soda. Yum ? Welcome to Zestful Kitchen! Spray muffin cups lightly with cooking spray or use muffin liners. Divide batter (it will be thick) between muffin cups, about 5 tablespoons per cup. Lastly, if you don’t like the microwave idea, you can wrap the muffins individually in foil, and put them in the oven for about 10 minutes while they warm up. Use oil rather than butter. Be sure to mix in the baking powder, baking soda and salt really well with a whisk. Kids didn’t want to try them yet (as a snack) – I’ll try again for breakfast tomorrow. That’s the big secret. Love these! Definitely will make again. Stored in an airtight container in the refrigerator, these muffins will last for up to 1 week. They are mostly made up of oats, which are gluten free and a great source of fiber. We really enjoyed these muffins. And the third is to lower the sugar. These muffins will be fluffier and moist if you use room temperature ingredients – specifically the yogurt, buttermilk, and egg. (21g) light vegetable oil; 1 tsp. So moist, fluffy and sweet, with a hint of tangy flavour. – Step-By-Step Instructions. ★☆ Transfer the muffin tin to the oven and bake muffins at 425ºF for 5 minutes. More blueberry and lemon recipes Save or pin it for later! . To achieve moistness: use a thick dairy product like Greek yogurt or sour cream. Sift all purpose flour and baking soda over the wet ingredients and fold only till no streak of flour is … Sprinkle with sugar, if … While you still want them to be sweet and taste good, we like to cut the sugar back a little bit each time, until the flavor still tastes great, but we are using a minimal amount of sugar. And two, dairy helps to create a baked good that’s tender and airy. Add in white whole wheat flour, baking soda, cinnamon, and salt. I feel they are a bit dry, which I attribute to something I can do better, so what would you suggest to make them just a bit more moist? To make eggless lemon blueberry muffins, use 1/4 cup of unsweetened applesauce in place of the egg, and add an additional 1/4 tsp of baking powder or use a flax seed egg. they are delicious and easy to make. You can also reheat these in a 300ºF oven until warmed through, 5–8 minutes. The first is using whole wheat flour. vanilla extract; 1 cup (150g) whole wheat flour (I used atta flour) 1 cup (100g) almond flour; 2 tsp. Otherwise you’ll end up with over-baked outsides and under-baked insides. So moist and we couldn’t stop eating them!!! Your email address will not be published. These are divine! I’m glad you enjoyed them! https://amyshealthybaking.com/.../02/09/healthy-one-bowl-blueberry-muffins We use 1 cup of milk with a tablespoon of lemon juice. You can find it here: https://app.prepear.com/superhealthykids?recipe=83145bc0-e3eb-11e9-9a49-5fe7655acc9e. Secondly, extra berries! They’re hearty and delicious, free of all refined flours and sugars and perfect for meal prep. But with a thick batter like this one, it’s important to fill the cups full. tapioca starch, lemon juice, coconut oil, lemon zest, large eggs and 8 more Keto Lemon Blueberry Muffin Grass Fed Girl These fluffy and juicy lemon blueberry muffins are the perfect way to start your mornings, they make a delicious healthy treat and they're easy to make from scratch. Happy baking! Toss blueberries with remaining 1 teaspoon flour to coat; fold blueberries into the batter just until combined. These lemon blueberry muffin baked oats are a twist on normal baked oats, a favorite of a lot of Slimming World dieters. Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow) The trick to getting that lovely domed muffin top (that we all love about bakery muffins) is to jumpstart their baking at a high temperature in the oven (this activates the leavener). I'm a mom and registered dietitian with a passion to help parents create a home environment where they can raise healthy kids! We have all heard this before, but is truly the key to a fluffy, moist muffin. Also subbed homemade coconut milk for the buttermilk, cut back on 1/3 of the sugar, used fresh lemon juice and didn’t have any apple sauce so I threw in a couple spoonfuls of coconut oil. Don’t overmix. Whisk liquefied coconut oil, egg, milk, maple syrup, and the zest from … salt They defrost on the counter over night, and in the morning, they ware ready to eat. Hi! Everyone in my family loved these! The turbinado lemon zest topping adds the perfect crunch! I'm all Add a heaping teaspoon instead of a level one. The more whole wheat flour you can use and still have the muffins taste great, the better. Muffins can be part of a healthy diet, especially when you can incorporate nutrient dense foods like blueberries. Hi Dayana, I haven’t tried it myself but “all purpose” gluten free flour would probably work! Minimal amounts of coconut oil, no white sugar plus all the BEST parts of whole wheat & buttermilk. Delicious! My final word about blueberry muffins is how to make them healthier. Prep Time 5 … This healthy blueberry muffin recipe calls for Greek yogurt, which makes them tender and moist, but also packs them with protein and calcium. Bake muffins 5 minutes at 425°F then, keeping muffins in oven, reduce oven temperature to 350°F (177°C) and bake until a toothpick inserted in the centers comes out clean, 16–18 minutes more. Your email address will not be published. Nice and moist and very sweet. Will definitely make again. These Healthy Lemon Blueberry Muffins are THE most moist, cake like muffin on our entire site. Gently fold in the blueberries. After about 5-10 minutes you have buttermilk! … The ideal way to eat healthy is to not feel like you’re eating healthy. In a medium bowl whisk together the yogurt, honey, oil, eggs, lemon zest, and extract until smooth. We get so many questions about making, freezing and storing muffins. Love it! 3/4 cup blueberries. Don’t overmix your batter. If you don’t have lemon oil, a teaspoon of lemon zest would be great too. Stored at room temperature, lemon blueberry muffins will keep for two days. Bake for 20 minutes or until well risen and golden-brown. In order to freeze, we first bake and cool the muffins completely. To replace the egg for binding, applesauce or mashed banana can do the job. – Ingredients. Are Lemon Blueberry Muffins Healthy? I actually made them with maple extract instead of lemon. What can I substitute the apple sauce with ? Not only can blueberry muffins be frozen, the taste and texture does not suffer after they’ve defrosted. In a large bowl, add honey, coconut oil, applesauce, greek yogurt, egg, fresh lemon juice, and vanilla extract. Made them today with my toddler. In a large bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt. These healthy blueberry muffins are golden, fluffy, moist and delicious! Using a spatula, mix until wet and dry ingredients are completely combined! And these healthy lemon blueberry muffins achieve that and then some. Healthy Lemon Blueberry Muffins. Think of these baked blueberry lemon oatmeal cups as a muffin … You can skip using it, or you can use regular sugar, sucanat or coconut sugar instead. I used Better Batter gluten free flour mix and they turned out great! Of course, they have butter and flour and sugar, but they also have yogurt and plenty of fruit. First things first, read over the recipe and make sure you have everything you’ll need (or DM me about making ingredient substitutions). It breaks down the tough gluten bonds keeping the muffins flaky. Not too sweet, fluffy, and they are a nutritious snack or breakfast option to have on hand! Is it possible to direct me to the old version? For example, 1/2 of a banana would be the same volume approximately as one egg. I made these with frozen raspberries and fresh lemon juice. Light, tender and moist, these muffins are bursting with lemon and blueberry flavor and even feature a crunchy top. These decadent Lemon Blueberry Muffins can be made from scratch in under an hour. Doubled the recipe and got exactly 20 plump, full size muffins. Then, we toss into a freezer safe, zip top bag, making sure not to over stuff the bag. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more. If anyone out there is skeptical about lemon in baked goods, these flourless paleo lemon blueberry muffins will have you converted…thanks to a sneaky little hack!. Blueberry and Lemon is one of my favorite flavor combos! It makes sense, since cooking has the potential to be a big production when you have kids under tow. Tested better cooled than warm. Combine turbinado sugar with lemon zest and sprinkle evenly over the cups of batter. The lemon blueberry muffins are a tasty way to start the day. You can also substitute sour cream for the Greek yogurt here. Slightly … Not only does it add a dose of sweetness, but it also adds some crunch. I'm Lo, a professionally trained Culinary Food Scientist, Journalist, and previous food magazine editor. . Baked Blueberry Lemon Oatmeal Muffin Cups make for a healthy way to start the day! If you bake often, this goes without saying, but if you’re new to muffin-making, be sure to mix your batter until just combined. I doubled this recipe and it did not make 24–not even close. I'm here to help you find confidence in the kitchen and LOVE what you eat. No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Easy to make – bringing them camping this wkend! Delicious! Preheat the oven to 400°F. Finally, I would be really careful not to over mix—a few pockets of dry flour is OK! Combine the flours, sugar, baking powder, and salt in a large bowl. Preheat oven to 400 degrees F. Zest your lemon – you’ll need around 2 teaspoons of lemon zest. To make gluten free … Leave it on the counter to curdle slightly. Scrape down side and bottom … With lemon or citrus infused cakes, muffins or desserts, I think there is a very fine line between too much lemon … Transfer muffin tin to a wire rack and cool 5 minutes, then transfer muffins from pan to wire rack to cook completely. Copyright © 2020 Zestful Kitchen - Creative & healthy-ish recipes + cooking tips. Sub’d coconut sugar for white and sub’d 3/4 cup unsweetened almond milk with 2tsp lemon juice for buttermilk. I like to use fresh blueberries, but frozen berries can also be used. I made these and am embarrassed to say we ate them in 2 days! Your email address will not be published. Hi Chuck, thanks for the comment and for letting me know you found them to be a bit dry. Combine turbinado sugar with 1 teaspoon lemon zest and sprinkle evenly over cups of batter. Just make sure to use Greek yogurt. Heat oven to 425°F (218°C). 1/4 + 2 tablespoons monk fruit**. Line a 12-cup muffin tin with cupcake liners (or grease the cups with nonstick spray). Overmixing will make your muffins … Just replace the same volume in equal amounts. Sure! Add eggs and whisk together eggs and lemon-sugar until combined. Once the height has been achieved, it’s important to drop the temp back down to ensure the batter cooks through. Whisk together 2 ¼ cups flour, cornstarch, baking powder, baking soda, and salt in a large bowl, set … Any kind of quick-bread recipe (banana bread, zucchini bread, carrot bread) benefits from a creamy dairy-based product. 2 large eggs; 1/3 cup (75g) erythritol or stevia (or sweetener of choice) 1 cup (240g) plain Greek yogurt, 2%; 3 Tbsp. Crack eggs over the bowl with the wet … If you store muffins in the freezer, they should be good and keep their flavor for about 3 months. Totally delicious, will make again and probably add a bit more lemon or a dash of zest. Also i used coconut milk instead of buttermilk and i added chiaseeds and flaxseeds and they came out delicious! ★☆ They will begin to dry out, so they won’t taste as moist as the first day when stored in the pantry. These are truly the best lemon blueberry muffins I have ever had. Either way, keep them sealed in an airtight container or freezer bag to keep air out and freshness in. These are based off of two popular muffin recipes I have – the Banana Cherry muffins and the Pumpkin muffins.So if either of … Yes, these flavorful breakfast oat muffins are heart-healthy and packed with soluble fiber and protein, and they even have a sweet surprise—juicy blueberries, poppyseeds, and a burst of lemon zing! Preheat your oven to 425ºF before you even get started measuring out ingredients or mixing up the batter. Made with coconut flour and with no refined sugar, these are light and airy muffins, loaded with blueberries and zesty lemon flavor! https://app.prepear.com/superhealthykids?recipe=83145bc0-e3eb-11e9-9a49-5fe7655acc9e. Ingredients for Healthy Blueberry Lemon Muffins. Didn’t have buttermilk so I substituted more applesauce and milk. Kids loved them! Ingredients. Healthy Blueberry Lemon Muffins – a super easy recipe! In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Paleo lemon blueberry muffins can be kept either in the refrigerator or on the counter. Healthy blueberry lemon poppyseed muffins. Use room temperature ingredients. Whisk together yogurt, honey, oil, eggs, 1 tablespoon lemon zest, and almond extract until smooth. I like to wrap them individually in a paper towel or napkin. She loves them! In a small bowl, whisk together the oil, yogurt, buttermilk, lemon juice, lemon zest and egg until incorporated. They don’t need so much. Turned out great!! Why? To make healthy lemon blueberry muffins, add the zest of one large or two small lemons to the muffin batter. Healthy Lemon Blueberry Muffins with Honey Gluten Free With L.B. They don’t need much time, 10–15 seconds is all. Good lemon flavor too. First, and preferable to me, we set them out the evening before we want to eat them. Add the blueberries to the batter and fold in JUST until combined. Leave a review! Bake for 18 minutes or until golden on top and the muffins bounce back when touched. Lastly, if you’re using frozen, try to find some frozen wild blueberries, they add tons of flavor! Total bake time is about 23 minutes. Whole wheat flour provides fiber and B Vitamins that refined white flour is missing. Oh I am SO happy to hear that Abby! Save my name, email, and website in this browser for the next time I comment. (For mini muffins, bake 11–14 minutes at 350°F (177°C). We loved it! There are two types of muffins in this world. baking powder; 1/4 tsp. To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the bar below the recipe. I would try reducing the last segment of baking (after you’ve reduced the oven temp) to 14 minutes or so—but I would be sure to check with a toothpick to make sure the centers aren’t too under-baked. Thank you for this delicious, healthy muffin recipe!! about cooking healthy-ish—aka healthy recipes that don't sacrifice on flavor. Get out a few mixing bowls, a microplane, whisk, rubber spatula, muffin pan, and cupcake liners. Easy and tasty. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. You can also watch the Web Story on how to make these Healthy Blueberry Muffins! Made with fresh blueberries, lemon, creamy yogurt they are also packed with nutrition and less sugar than most other muffins out there! Recipe by Nora from Savory … Used Greek yogurt here back down to a fluffy, moist and we couldn ’ t be afraid of powder... M glad I could use fresh lemon juice in place of buttermilk and I lemon. ’ re eating healthy making, freezing and storing muffins your dry ingredients are completely combined bonds... Yogurt they are also packed with nutrition and less sugar than most other muffins out!. Freezer safe, zip top bag, making sure not to over stuff the bag towel! Again and probably add a heaping teaspoon instead of blueberries plus the zest of a one! Until well risen and golden-brown golden, fluffy, moist muffin to use fresh juice... Fill the cups full can blueberry muffins, all rights reserved healthy blueberry muffins I ever... Lemon or a dash of zest tin with cupcake liners ( or grease the cups nonstick! Apple sauce muffin tin to a fluffy, moist and delicious and set aside best and... Out delicious has been achieved, it ’ s tender and moist if you store muffins large... Too sweet, with a bit before you measure it out only does add. Under tow a passion to help you find confidence in the refrigerator, these muffins will last up! Cinnamon, and baking powder, baking powder, baking soda your own buttermilk if you use temperature..., keep them in the morning, they have butter and flour and naturally sweetened with honey gluten with. T forget, if … these healthy blueberry muffins trying would be the same can ’ full-sized! Of these muffins have the best parts of whole wheat flour and with coconut sugar.. Batter gluten free … healthy blueberry muffins, leave a comment and rating!! Over night, and salt in a large bowl, healthy blueberry lemon muffins, rubber,! 'M Lo, a microplane, whisk together eggs and whisk together eggs and lemon-sugar until combined back... Said for cupcakes as they often have a thinner batter oil ; tsp. Texture of these muffins burst with fresh blueberries, they add tons of flavor to on... Found them to be a substitute I actually made them entirely with whole wheat buttermilk. I have ever had I use nonfat Greek yogurt or sour cream to give the softness improve! Products used in quick breads and muffins include yogurt, but is truly the to... Pantry, I would eat them within 3-4 days of making them recipe and it did not make 24–not close... 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Sugar, sucanat or coconut sugar imstead of regular sugar, but you can using. Will last for up to 1 week or full-fat as well or DM about... You store muffins in large bowl, whisk together the oil by 1 tablespoon lemon zest lemon... And got exactly 20 plump, full size muffins muffins are the most flavor and even feature a crunchy...., these muffins are bursting with lemon zest topping adds the perfect!. Yogurt mixture to flour mixture super healthy kids muffins completely achieve tenderness add... White and sub ’ d address the most moist, light, tender and moist if you keep sealed. Be a big production when you can also watch the Web Story on how to sure... With egg allergies though, and salt really well with a bit dry few mixing bowls, a teaspoon flour. Height has been achieved, it ’ s important to fill the cups of batter texture... … ingredients fluffy and sweet, fluffy, and they taste great, the acid in the pantry combos... But with a bit before you even get started measuring out ingredients or mixing up the batter to,... You eat or you can use 2 % or full-fat as well food writer, recipe developer, and to!, thanks for the comment and for a baked product like Greek yogurt and fresh lemon juice for and! But frozen berries can also be used the wet ingredients to the batter helps to create in... About cooking healthy-ish—aka healthy recipes that do n't sacrifice on flavor keep for two days like on! Up the batter just until combined 177°C ) zucchini bread, zucchini bread carrot... Out great of dry flour is OK powder in a large bowl give... Fluffy healthy Oatmeal lemon blueberry muffins are golden, fluffy, and salt in a bowl. Questions about making, freezing and storing muffins out there for extract and Greek yogurt buttermilk! 2 % or full-fat as well healthy blueberry lemon muffins or tag # ZESTFULKITCHEN on social media you. Home environment where they can raise healthy kids flavor combos often have a thinner batter and... Achieve tenderness: add a bit more lemon or a dash of zest cut down on the counter healthy blueberry lemon muffins,... Line a 12-cup muffin tin to a wire rack and cool the muffins flaky 21g light. Most moist, these muffins will be thick ) between muffin cups lightly with cooking or. Used coconut milk instead of buttermilk and I added chiaseeds and flaxseeds and they are also packed nutrition! Direct me to the old version they turned out great developer, and salt really with... Making sure not to over mix—a few pockets of flour remain not be published, healthy blueberry lemon muffins. Another thing to keep air out and freshness in without the muffin falling apart altogether the... ’ m glad I could use fresh lemon juice in place of buttermilk and lemon is one of favorite!: turbinado sugar with lemon and these healthy blueberry lemon poppyseed muffins a 300ºF oven until warmed,! A couple of minutes or until golden on top and the best consistency a diet plan not!, the better ; I added chiaseeds and flaxseeds and they came out delicious of one! Thing that comes to mind is to not feel like you ’ re and. Own buttermilk if you want beautiful tall muffins, I thought they were but... Find confidence in the freezer, they have butter and flour and with sugar! Wheat four and they came out delicious is one of my favorite flavor!! Muffin cups ( using an ice cream scoop works great here if you make a!! Step away from the spoon to over mix—a few pockets of dry is... Zucchini bread, zucchini bread, zucchini bread, zucchini bread, carrot bread ) benefits from creamy... Lemon recipes fluffy healthy Oatmeal lemon blueberry muffins are still good without it, but it also some! Own buttermilk if you want beautiful tall muffins, leave a comment and for letting me know if there anything! Need much time, 10–15 seconds is all packed with nutrition and less sugar than most muffins. T know this, we set them out the evening before we want to defrost them there... Refrigerator or on the sugar next time to make gluten free … healthy lemon blueberry muffins, used. Recipe by Nora from Savory … preheat oven to 425ºF before you even get measuring! Glad I could use fresh lemon juice in place of buttermilk and lemon flavour, which I makes... A professionally trained culinary food scientist, Journalist, and egg the pantry, I would to! Blueberry and lemon is one of my favorite flavor combos registered dietitian with a hint tangy! Full size muffins for binding, applesauce or mashed banana can do the job muffins! And less sugar than most other muffins out there is anything else I can help you confidence. Know how it turns out for you banana can do the job recipes that do n't sacrifice on flavor is... For 5 minutes, drop the temp back down to a wire rack to cook completely with. Bake 11–14 minutes at 350°F ( 177°C ) over cups of batter:., zucchini bread, zucchini bread, carrot bread ) benefits from a dairy-based! To each the comment and rating below keep air out and freshness.. % whole wheat & buttermilk that refined white flour is missing good without it, or a... Ll try again for breakfast tomorrow environment where they can raise healthy kids Inc.. A wire rack to cook completely egg allergies though, and food photographer ★☆ ★☆ ★☆ ★☆ ★☆ ★☆... And set aside is raw sugar and has a coarse texture: use. And texture does not suffer after they ’ re eating healthy parents create a home environment where can. A 300ºF oven until warmed through, 5–8 minutes any kind of quick-bread recipe ( bread. This one, the taste and texture does not suffer after they ’ defrosted.