Soft & fluffy lemon blueberry muffins naturally sweetened and higher in fiber.
Can I make this recipe vegan?
Yes! Substitute greek yogurt with non-dairy yogurt, milk with non-dairy milk, and egg with flax egg (1 tbsp flaxseed meal + 2 tbsp water).
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, but a gluten-free 1-1 all-purpose flour should work.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Healthier Lemon Blueberry Muffins
Soft & fluffy lemon blueberry muffins naturally sweetened and higher in fiber.
Servings 12 muffins
Ingredients
- ½ cup plain greek yogurt
- ½ cup milk
- â…“ cup maple syrup
- ¼ cup olive oil
- 1 large egg
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ¾ cups whole wheat white flour
- ½ cup oat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup blueberries + more for topping
- (Optional): Raw/turbinado sugar for topping
(Optional) Icing
- ½ cup powdered sugar
- 1-2 tbsp lemon juice
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 400°F. Line a muffin tin with muffin liners.
- In a large mixing bowl, whisk together yogurt, milk, maple syrup, oil, egg, lemon juice and zest, vinegar, and vanilla until combined. Add flours, baking powder and soda, and salt. Use a rubber spatula or wooden spoon to fold dry ingredients into wet until a smooth batter forms. Fold in blueberries.
- Fill each muffin liner mostly full with batter. Top with raw sugar and few more blueberries. Bake muffins for 5 minutes. Reduce oven temp to 350°F and bake for another 15-16 minutes until toothpick inserted comes out mostly clean (a few moist crumbs is ok).
- Allow muffins to cool in the tin for 5 minutes before carefully transferring to a wire cooling rack.
- While muffins are cooling, make icing. Whisk together all ingredients until creamy. Once cool, top with icing.
