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Whole Wheat Lemon Blueberry Muffins

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

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Whole Wheat Blueberry Lemon Muffin served with a cup of coffee

One bite into these heavenly blueberry muffins will convince you that you can make delicious bakery-style muffins at home. Blueberries, which are also nutritious and high in antioxidants, add pockets of juicy goodness to these lightly sweetened muffins.

Whole Wheat Blueberry Lemon Muffins still in baking tray.

How to Make Lemon Blueberry Muffins

These easy to make Whole Wheat Blueberry Lemon Muffins bake up beautifully every time.

This recipe uses melted butter so you can easily mix these muffins by hand. 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.

Yogurt is used 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.

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.

You can use fresh or frozen blueberries. If you use frozen, just make sure you add them straight from the freezer, you don't want them to thaw before.

Close-up a Whole Wheat Blueberry Lemon Muffin on a small white dish.

These easy to make Lemon Blueberry Muffins bake up beautifully every time. This recipe makes 12 regular-sized muffins. Each muffin contains approximately 216 calories.

How to Store Them

These blueberry muffins will stay fresh and delicious up to 2 to 3 days in an airtight container at room temperature. 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 Blueberry Lemon Muffin served with a cup of coffee

Whole Wheat Blueberry Lemon Muffins

Adapted from Fine Cooking
These healthier Whole Wheat Blueberry Lemon Muffins 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 5 votes
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Breakfast, Snack
Cuisine American
Servings 12 mufins
Calories 216 kcal

Ingredients
  

  • 1 1/4 cups whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup melted unsalted butter
  • 1/2 cup milk
  • 1/2 cup yogourt
  • 2 tsp. finely grated lemon zest
  • 1 tsp. pure vanilla extract
  • 1 1/2 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 it causes the muffins to be tough.
  • Spoon the batter into the greased or paper-lined muffin cups dividing the batter evenly over 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 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
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!
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