Blueberry Lemon Muffins Recipe | Happy Healthy Eating

these fluffy Blueberry Lemon Muffins It has a cinnamon flavor throughout and is naturally sweetened with honey and applesauce. Perfect for meal prep and super delicious with a little almond butter on top!

Why You'll Love These Lemon Blueberry Muffins

If you like a sweet breakfast but don’t want to eat too much sugar, these homemade blueberry lemon muffins are for you.

• Desserts for breakfast. Fluffy waffles are the definition of a breakfast dessert, especially if you top them with frosting.
• Suitable for freezing. On busy mornings, pull one out of the refrigerator for a last-minute bite.
• No processed sugar. Raw honey and fruity applesauce mean you won't get a sugar high from eating these muffins.
• Better than the ones from the bakery. You can add shredded coconut, protein powder, and crispy pecans.

Recipe ingredients

Tart lemon, sweet vanilla, and juicy blueberries are a heavenly flavor combination for baked goods. Scroll to the bottom of the post to see the full recipe card with the exact ingredients.

• White whole wheat flour – You can also use all-purpose flour.
• Honey – Agave nectar is a great alternative.
• Coconut oil – Feel free to use vegetable, corn, or canola oil.
• Applesauce—— Make sure it has no added sugar.
• greek yogurt – It should be simple and unsweetened.
• Egg – Liquid eggs also work.
• lemon juice—— If you have lime juice on hand, buy it.
• Vanilla extract – Almond extract is also good.
• Cinnamon – Nutmeg is a great substitute.
• baking soda- Sieve to remove any large chunks.
• Salt – Kosher salt is best.
• blueberry– Don't worry if they aren't as plump anymore.

Can I use frozen berries?

Of course, just make sure they are completely thawed and drained. If not, the berries will release excess moisture into the batter, affecting its final texture.

Tips and variations

Pack these blueberry lemon muffins with vanilla protein powder and chewy cranberries for an extra hearty texture.

• Skip the liners. If you don't have liners, you can coat the muffin trays with nonstick spray or butter so they don't stick to each other.
• More plugins. Stir 1/4 cup chopped pecans, walnuts, dried cranberries or shredded coconut into the batter for added flavor and texture.
• Add protein. Mix 1 tablespoon vanilla protein powder into dry ingredients. Add 1/4 cup milk to the wet ingredients to adjust the consistency of the batter. Prepare muffins as usual.
• Ice them. Stir 1/4 cup powdered sugar, 2 teaspoons water, and 1 teaspoon lemon juice until smooth. Once the muffins have cooled, chill with the mixture. If you need to thin the mixture, add an additional teaspoon of water at a time.
• Don't open the door. Once the waffles are in the oven, do not open the door until they are done. Doing so will affect the oven's internal temperature and result in uneven baking times and a rubbery texture.

Store correctly

They're great to take with you if you pack them in a ziplock bag.

• counter: Store them in a paper bag for up to 2 days.
• refrigerator: Store them in an airtight container for up to 7 days. Leave them on the counter for 10 minutes before serving.
• refrigerator: Wrap each muffin in plastic wrap. Transfer to freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter for 20 minutes.

More waffle recipes to try

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