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Jump to Recipe·Print Recipe· 5 from 6 reviews

These Lemon Blueberry Muffins are the ultimate spring flavor combination! They are light, fluffy, moist, and delicious. Also, these muffins are naturally sweetened using coconut sugar and a touch of honey, so they are a healthier alternative to traditional muffins – but don’t worry, they are just as good! They come together quickly and are delicious paired with coffee and are a perfect snack on-the-go or post-meal treat.

Another bonus of these Lemon Blueberry Muffins: We’re using heritage white flour, which is a much healthier option compared to conventional white flour. Keep reading to find out why!

What’s heritage wheat?

Heritage wheat was the predominant wheat grown in America up until the 1950’s. Many people find it more digestible than modern wheat. The history of it can be tracked to biblical times and has been responsible for nourishing generations. It was grown before the introduction of intensive scientific plant breeding (read more here).

Is heritage flour healthier?

Yes, very much so! It is properly milled, non-GMO, organic, and unbleached wheat. I buy it from Sunrise Flour Mill. They are the brand I buy flour from to homemake sourdough bread, and I absolutely love using their heritage white flour for fluffy baked goods!

Ingredients

White flour – I use heritage white flour by Sunrise Flour Mill. Their flour is non-GMO, unbleached, organic, and properly milled. I’m a big believer in using high-quality and nutrient-dense flour for the health benefits!

Coconut sugar – To sweeten the muffins.

Avocado oil – To moisten the muffins.

Eggs – To help the muffins rise and stay moist.

Milk – Use any milk, whether regular or a dairy-free alternative. If using a dairy free milk, I recommend using a plain version and opt for a creamier milk (I find cashew milk is more creamy than oat milk for example).

Lemon – You’ll use both the zest and the juice of a few large lemons. If you want the lemon flavor to really shine through, then I recommend increasing the lemon zest even more.

Blueberries – Fresh or frozen both work!

Honey – To add more moisture.

Vanilla extract – For flavor. Feel free to sub for vanilla paste too!

Baking powder

Baking soda

Salt

Tools needed

Muffin liners – I like using these unbleached ones.

Muffin pan

Large bowl and medium bowl

Whisks

Spatula

Method

Preheat oven to 375°F. Line a muffin pan with paper liners.
In a medium bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the avocado oil, eggs, honey, milk, and vanilla extract. Then add the lemon zest and lemon juice and whisk until well combined.
Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined. Do not over-mix! The batter doesn’t need to be perfectly smooth. Over-mixing will result in flatter muffins.
Gently fold in the blueberries.
Scoop the batter into the prepared muffin tin, filling each muffin cup equally.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Please leave a review if you made this recipe! 🙂

Modifications

Substitute raspberries in place of the blueberries for a lemon-raspberry flavor.
Add a streusel topping for extra flavor and texture – In a small bowl, combine the ingredients listed below, then sprinkle on top of the muffin batter (after scooping the batter into the liners). Bake as instructed.
- 1/3 cup flour (48g)
- 4 Tbsp coconut sugar (42g)
- 3 Tbsp butter, melted (or coconut oil)
- Pinch of salt
- Optional: 2 tsp lemon zest

What’s the texture of the Lemon Blueberry Muffins?

These muffins are light, fluffy, and moist. They have a subtle, sweet lemon blueberry flavor and are absolutely delicious.

How to store Lemon Blueberry Muffins

Room temperature: Since there are fresh berries and no preservatives in these muffins, I don’t recommend storing at room temperature for longer than 1-2 days. So, store in an airtight container at room temperature for only 1-2 days, then transfer them to the refrigerator and eat within 3-4 days. Or, store them in the refrigerator from the start and eat within 7 days (be sure to let the muffins cool to room temp for an hour or two before putting in the refrigerator). Keep in mind, the refrigerator may dry them out over time. My preferred way of storing them is actually to freeze the ones I know I won’t eat within a couple days, and then grabbing them out of the freezer whenever I want one!

To freeze: Let them cool completely to room temperature then place in a freezer-friendly container and keep frozen for up to 2 months. Once ready to eat, take it out and let it thaw at room temperature, or reheat in a warm oven, or microwave in 20 second intervals.

Other recipes you’ll love

Blueberry Muffins – Very similar recipe, just without the lemon!

Chocolate Banana Muffins with Oat Flour

Blueberry and Roasted Pecan Granola

Sweet Lemon Bites

I hope you love these Lemon Blueberry Muffins! Please be sure to leave a comment and review. I love hearing feedback and your support helps my website so much!