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!Jump to Recipe Print Recipe
One bite into these heavenly blueberry muffins will convince you that you don’t need a crumb topping to have delicious muffins. These easy to make Whole Wheat Blueberry Lemon Muffins are amazing just as is and bake up beautifully every time.
Using a combination whole-wheat pastry flour and all-purpose flour keeps these muffins nice and light while adding some extra fibre, minerals and antioxidants. Blueberries, which are also nutritious and high in antioxidants, add pockets of juicy goodness to these lightly sweetened muffins. Yogurt is used instead of sour cream to keep these muffins light and low in calories. The added lemon zest complements the blueberries and makes these muffins taste summery fresh.
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 for up to 3 months. This recipe is adapted from Fine Cooking, you can take a look at the original recipe here.
- 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
- 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.
- 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.