Lemon Blueberry Muffins (Healthy Recipe)

Quick and easy lemon blueberry muffins recipe, packed with lemon zest, greek yogurt and coconut oil. These healthy lemon blueberry muffins are soft & moist.

*Thank you Vital Proteins for sponsoring today’s post so that I can share this lemon blueberry muffins (healthy recipe) with all of you.*

These healthy lemon blueberry muffins are one of my favorite EASY breakfast muffins to make every weekend!

These SIMPLE muffins don’t even require a mixer… Everything is mixed together with a whisk/spatula.

There are NO complicated steps either to make these skinny muffins!

They are not too sweet on their own and very flavorful,  thanks to all that lemon and lime zest too.

These 20 minute muffins are SOFT and MOIST.

These blueberry lemon muffins are GREAT for:

• Breakfast
• Snack
• School lunches for kids
• Picnics

There are many HEALTHY ingredients in these low fat lemon blueberry muffins:

• Coconut oil
• Collagen peptides
• Greek yogurt
• Whole wheat flour

I used 1 packet of Vital Proteins collagen peptide powder to give these muffins a boost of nutrition.

It’s seriously one of my FAVORITE product ever.

These collagen peptides are good for your health and since they have NO odor, flavor or color, your recipes won’t be affected either!

Here are some TIPS for this easy lemon blueberry muffins (healthy recipe):

• All ingredients MUST be at room temperature.
• You need to bake these muffins at 400 degrees for the first 5 minutes and then bake at 375 degrees for another 15 minutes or until the edges are golden brown. Changing the temperature this way helps in making those beautiful domes on muffins that we all love in our bakery style muffins.
• If you add a streusel topping to the top, you can make blueberry lemon streusel muffins.
• I used a combination of lemon zest and lime zest in the muffins as well as the glaze. You can can just use one type of zest, if you like.
• If you want to keep these muffins “healthier,” I suggest omitting the glaze. These blueberry muffins will still taste incredible without it.
• You can use a combination of whole wheat flour and all-purpose flour, like I did or use all-purpose flour only. DO NOT use whole wheat flour only since the texture and color changes.
• I don’t recommend using frozen blueberries since they release too much juice during baking and make the muffins soggy. Use FRESH blueberries only!
• To PREVENT blueberries from sinking to the bottom of the muffins, toss them in some flour until they are coated and then fold them into the muffin batter.
• This batter will be thick, just like any other muffin batter. DO NOT try to thin it out by adding milk or water since that will completely change the texture of these muffins.
• DO NOT over-mix the batter or else you will end up with tough muffins. Don’t worry if there are a few lumps in the batter.
• Leftovers can be stored in a sealed container at room temperature for up to 3 days.

Well, that’s all for today.

If you liked this breakfast recipe, you may like some of these blueberry recipes too…

Blueberry lime chocolate clusters

Blueberry lime cupcakes

Healthy chocolate blueberry truffles

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Lemon Blueberry Muffins (Healthy Recipe)

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Quick and easy lemon blueberry muffins recipe, packed with lemon zest, greek yogurt and coconut oil. These healthy lemon blueberry muffins are soft & moist.

Yield: 12 people

Ingredients

Lemon blueberry muffins

• 1 cup All-purpose flour
• ½ cup Whole wheat flour
• 1 Packet collagen peptides
• 2 tsp Baking powder
• 1 Large egg
• ¼ cup Melted coconut oil
• ½ cup Milk, (I used almond milk)
• ½ cup Granulated sugar
• ¼ cup Greek yogurt
• 1 tbsp Lemon zest, (or combination of lemon and lime zest)
• 1 tsp Vanilla extract
• 1 cup Blueberries tossed in 2 tbsp all-purpose flour
• ¼ cup Additional blueberries, (for topping the muffins)

Lemon glaze

• 2 tbsp Lemon juice
• 1 tbsp Lemon zest, (or combination of lemon and lime zest)
• 1 cup Powdered sugar

Instructions 

• In a mixing bowl, whisk together the all purpose flour, whole wheat flour, collagen peptides and baking powder. Keep aside.
• In a separate mixing bowl, add the egg, coconut oil, milk, sugar, yogurt and vanilla extract. Whisk everything together thoroughly.
• Dump the dry mixture into this wet mixture and mix with a spatula until just combined. DO NOT over-mix!
• Gently, fold the blueberries into this muffin batter.
• Spray a cupcake tray with oil and use an ice cream scooper to distribute the batter into the pan. Each cavity should be about ¾ cup full.
• Top off each muffin with a few additional blueberries.
• Bake at 400 degrees for 5 minutes. Then, lower the temperature to 375 degrees and bake for another 15 minutes or until the muffins are golden brown.
• Allow the muffins to cool down before removing them from the pan.
• While they are cooling, prepare the lemon glaze. In a mixing bowl, mix together lemon juice, lemon zest and powdered sugar until you have a smooth and thick mixture.
• Pour a bit of this glaze on top of each muffin and enjoy!

Notes

Leftovers can be stored in a sealed container at room temperature for up to 3 days.

Nutrition

Calories: 190kcal, Carbohydrates: 33g, Protein: 3g, Fat: 5g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 12mg, Potassium: 147mg, Fiber: 1g, Sugar: 20g, Vitamin A: 45IU, Vitamin C: 3.1mg, Calcium: 57mg, Iron: 0.8mg

Course: Dessert

Cuisine: American

Calories: 190

Author: CakeWhiz

Until next time, tata my lovelies!