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Healthier Lemon Blueberry Muffins

Soft & fluffy lemon blueberry muffins naturally sweetened and higher in fiber.

Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
Author Taavi Moore

Ingredients

  • ½ cup plain greek yogurt
  • ½ cup milk
  • ⅓ 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

  1. Preheat oven to 400°F. Line a muffin tin with muffin liners.

  2. 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.

  3. 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).

  4. Allow muffins to cool in the tin for 5 minutes before carefully transferring to a wire cooling rack.

  5. While muffins are cooling, make icing. Whisk together all ingredients until creamy. Once cool, top with icing.