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.

Course Dessert

Cuisine American

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings people

Calories 190

Author CakeWhiz

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