Whole Wheat Lemon Blueberry Muffins

These easy, Whole Wheat Lemon Blueberry Muffins made with yogurt are tender, moist and fluffy. Treat yourself and your family to these healthier, made from scratch muffins in less than 30 minutes!

One bite into these heavenly blueberry lemon muffins will convince you that you can make delicious muffins that taste like they were made at a bakery right at home.

Blueberries, which are also nutritious and high in antioxidants, add pockets of juicy goodness to these lightly sweetened lemony muffins.

How to Make these Muffins

These easy to make lemon blueberry muffins bake up beautifully every time. Here's an overview of the ingredients needed to make them. This recipe uses melted butter so you can easily mix these muffins by hand.

Ingredients Overview:

• Whole-wheat pastry flour and all-purpose flour - Using a mix of whole wheat pastry flour and all-purpose flour keeps these muffins nice and light while adding some extra fibre, minerals and antioxidants.
• Baking powder, baking soda and sea salt.
• Large eggs
• Granulated sugar
• Unsalted butter: A light tasting oil can be used instead of butter.
• Milk
• Yogurt: I used yogurt instead of sour cream to keep these muffins light and low in calories. But you could use sour cream if you want a richer muffin.
• Finely grated lemon zest - The added lemon zest complements the blueberries and makes these muffins taste summery fresh, you can add an extra teaspoon of zest if you like them extra lemony.
• Pure vanilla extract
• Blueberries - Fresh or frozen. If you use frozen blueberries, make sure you add them straight from the freezer, you don't want to let them thaw before adding them to the muffin batter.

Steps Overview:

1. Place a rack in the centre of your oven and preheat the oven.
2. In a large bowl, whisk together the whole-wheat pastry flour, all purpose flour, baking powder, salt and baking soda.
3. In a separate bowl, whisk the sugar, melted butter (or oil) and eggs until mixture is well combined. Add the milk, yogurt, lemon zest and vanilla extract and whisk together until smooth.
4. Add the dry ingredients to the wet mixture and fold batter with rubber spatula until almost combined.
5. Add the blueberries to the batter and gently fold in. Avoid over mixing the batter as it makes the muffins tough.
6. Spoon the batter evenly into the greased or paper-lined muffin cups.
7. Bake for approximately 18 minutes or until the muffins are golden and a toothpick inserted inside comes out clean or with a few crumbs on it.
8. Remove the muffins from the oven and let them cool in the pan on a rack for 5 minutes before removing the muffins from the pan and placing onto a wire rack to cool.

This Lemon Blueberry Muffins recipe makes 12 regular-sized muffins. Each muffin contains approximately 216 calories.

Storage Instructions

These blueberry lemon muffins will stay fresh and delicious up to 2 days in an airtight container at room temperature. To keep the muffins fresh longer store them in an airtight container in the refrigerator.

You can freeze leftover muffins in an airtight container or freezer bag for up to 3 months. Defrost as many as you like overnight in the refrigerator.

Enjoy!

More Muffin Recipes Made with Whole Grains

• Whole Wheat Carrot Muffins
• Sweet Potato Muffins
• Whole Wheat Double Chocolate Banana Muffins
• Banana chocolate chip muffins
• Whole Wheat Pumpkin Chocolate Chip Muffins

Whole Wheat Blueberry Lemon Muffins

Author: Adapted from Fine Cooking

These Whole Wheat Blueberry Lemon Muffins made with yogurt are tender, moist and fluffy. In less than 30 minutes you can treat yourself and your family to bakery-fresh muffins straight from your own oven!

5 from 8 votes

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Prep Time 10 mins

Cook Time 18 mins

Total Time 28 mins

Course Breakfast, Snack

Cuisine American

Servings 12 mufins

Calories 216 kcal

Ingredients

  

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• 1- ¼ cups whole-wheat pastry flour
• ¾ cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup melted unsalted butter or light tasting oil
• ½ cup milk
• ½ cup yogurt
• 2 teaspoons finely grated lemon zest
• 1 teaspoon pure vanilla extract
• 1- ½ cups fresh blueberries

Instructions

 

• Place a rack in the centre of your oven and preheat oven to 375ºF.
• In a large bowl, whisk together the whole-wheat pastry flour, all purpose flour, baking powder, salt and baking soda.
• In a separate bowl, whisk the sugar, butter and eggs until mixture is well combined. Add the milk, yogurt, lemon zest and vanilla extract and whisk together until smooth.
• Add the dry ingredients to the wet mixture and fold batter with rubber spatula until almost combined.
• Add the blueberries to the batter and gently fold in. Do not overmix as this causes the muffins to be tough.
• Spoon the batter into the greased or paper-lined muffin cups dividing the batter evenly in the 12 muffin cups.
• Bake for 18 to 20 minutes or until muffins are golden and a toothpick inserted inside comes out clean or with a few crumbs.
• Remove the muffins from the oven and let them cool in the pan on a rack for 5 minutes.
• Remove the muffins from the pan and place onto a wire rack to cool.

Notes

1. Store the muffins in an airtight container at room temperature for up to two days. To keep the muffins fresh longer store in an airtight container in the refrigerator. You can also freeze the muffins for up to 3 months.

Nutrition

Calories: 216kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 48mgSodium: 124mgPotassium: 174mgFiber: 1gSugar: 14gVitamin A: 300IUVitamin C: 1.8mgCalcium: 60mgIron: 1.1mg

Keyword Blueberry Lemon Muffins, Blueberry Muffins, Healthier Blueberry Muffins, Lemon Blueberry Muffins

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