Quick and easy lemon blueberry muffins recipe, packed with lemon zest, greek yogurt and coconut oil. Super soft and moist.
*Thank you Vital Proteins for sponsoring today's post so that I can share this recipe with all of you. As always, all opinions are mine.*
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
These are one of my favorite easy breakfast muffins to make every weekend. They don't even require a mixer. Everything is mixed together with a whisk or spatula and there are no complicated steps just like my Cinnamon Muffins (Soft & Moist). They are not too sweet and very flavorful, thanks to all that lemon and lime zest too. These are great for snacks, school lunches, picnics, or even an Easy Breakfast in Bed Idea.
Jump to:
Key ingredients
- All-purpose flour- This will make up the main base of the batter.
- Whole wheat flour- Brings in a more hearty taste.
- Collagen peptides- An optional addition that can help skin, joints, and bones.
- Baking powder- This acts as a rising agent.
- Egg- Use large at room temperature.
- Coconut oil- It should be melted to create the right consistency.
- Milk- I really liked almond milk in this recipe.
- Sugar- Just your regular granulated you likely have on hand will do perfectly.
- Greek yogurt- This makes them extra soft.
- Lemon zest- Brings in a zing to counteract the sweetness.
- Vanilla extract- Adds warms tones to the overall flavor profile.
- Blueberries- Check out my post on How to Stop Chocolate Chips From Sinking for tips. Also, reserve some for topping.
- Lemon glaze- Literally the icing on top.
Variations
- Add a streusel crumb topping- Gives it a kind of blueberry crumble flavor that adds sweetness and aesthetic appeal, just like these Banana Muffins (Soft & Moist).
- Use different zests- Including orange, like I do in these Cranberry Orange Muffins (So Soft). You could even combine a few different zests together.
- Use only all-purpose flour- Especially if you don't have any wheat flour. However, you can't use wheat flour only or else the texture and color changes.
- Vegan option- Substitute your favorite dairy-free yogurt and vegan egg substitute, such as a flax egg to make this fit your lifestyle.
- Try a different extract- Like lemon or almond for a new flavor profile.
I used 1 packet of Vital Proteins collagen peptide powder in this recipe. It's seriously one of my favorite product ever. They have no odor, flavor or color, which means your recipes won't be affected either.
How to make lemon blueberry muffins from scratch?
- Mix together- Flours, collagen peptides and baking powder.
- In a separate bowl- Combine egg, coconut oil, milk, sugar, yogurt and vanilla.
- Whisk together wet and dry mixtures- With a spatula until combined.
- Fold in- Blueberries gently into batter.
- Distribute batter- Into prepared cupcake tray and top with blueberries.
- Bake- Using two temperature settings until golden brown.
- Allow to cool- While preparing glaze.
- Pour glaze- On top of each muffin and serve.
Tips and tecnniques
- All ingredients must be at room temperature- Because this allows everything to blend together well.
- You need to bake these muffins at 2 temperatures- First at 400 degrees F for 5 minutes and then 375 degrees F for 15 minutes.
- I don't recommend using frozen blueberries- Since they release too much juice during baking and make the muffins soggy. Use fresh blueberries only.
- 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.
- Do not thin out the batter- Adding milk or water will completely change the texture. The batter will be thick, just like any other muffin batter.
- Do not over-mix the batter- Because you will end up with tough muffins.
Recipe FAQs
This can happen if you over-mix the batter. It's okay to have a few lumps.
You can, but they won't turn out as pretty. Changing the temperature during baking helps make those beautiful domes on muffins that we all love in our bakery-style muffins.
Technically no, but they will look better and have more blueberry bursts if you do.
Storage
- Make ahead- These can be made up to 3 days in advance for easy meal-prep.
- Room temperature- Leftovers can be stored in a sealed container at room temperature for up to 3 days.
- Refrigerate- Place in a sealed container in the fridge for up to 1 week.
- Freeze- Put in an airtight container for up to 1 month, thaw, and enjoy. They can also be warmed up a little in the microwave.
More blueberry desserts
- Chocolate Covered Blueberries
- Blueberry Cupcakes
- Chocolate Blueberry Truffles
- Easy Blueberry Pie
- Blueberry Dump Cake (With Cake Mix)
Recipe
Lemon Blueberry Muffins
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Ingredients
Lemon blueberry muffins
- 1 cup All-purpose flour
- ½ cup Whole wheat flour
- 1 Packet collagen peptides
- 2 teaspoon 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 tablespoon Lemon zest (or combination of lemon and lime zest)
- 1 teaspoon Vanilla extract
- 1 cup Blueberries tossed in 2 tablespoon all-purpose flour
- ¼ cup Additional blueberries (for topping the muffins)
Lemon glaze
- 2 tablespoon Lemon juice
- 1 tablespoon 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
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Leave a Reply