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