Healthy Lemon Blueberry Muffins
Try these Healthy Lemon Blueberry Muffins for a delicious and nutrient-packed muffin to start your day.
Not only will your taste buds love the combination of blueberries with lemon, they’re also packed with healthy fats and fiber to keep you feeling full.
Another bonus? These Healthy Lemon Blueberry Muffins are gluten-free and dairy-free and can also be made into a vegan version.
Ingredients Needed & Health Benefits:
Almond Flour: A great gluten-free flour that provides a source of antioxidants, calcium, and magnesium. I typically get a large bag of almond flour from my local Costco or from Thrive Market.
Rolled Oats: Provide structure and extra fiber in these healthy muffins. In fact, oats contain a type of fiber called beta-glucan which can be beneficial for gut health, help support stable blood sugars, and increase feelings of fullness. I love the One Degree brand of oats.
Blueberries: Are a powerhouse of nutrients including antioxidants, Vitamin C, and fiber. I used fresh blueberries for these muffins, but you can try it with frozen blueberries as well.
Lemons: Provide extra Vitamin C, potassium, and Vitamin B6. Using fresh squeezed juice from a lemon will give you the most fresh tasting muffins.
Honey: This recipe only uses 1/4 cup of honey to provide a little bit of sweetness, but also keep it low in sugar. Opt for raw, local honey for the most health benefit. Want to make a vegan version? Replace the honey for maple syrup.
Coconut oil: Using coconut oil helps keep this recipe dairy-free and also provides a source of healthy fats. In fact, coconut oil is high in medium-chain triglycerides (MCT’s) which provide the body a quick source of energy.
Vanilla Extract: Helps to enhance the flavors of the blueberries and lemon.
Eggs: Used to provide structure for these muffins, but also contain nutrients including lutein, selenium, and Vitamin D. Want to make it egg-free? Replace each egg with a simple flaxseed mixture made with one tablespoon of flax seeds and three tablespoons of water.
If you’re looking for a place to get natural, organic, and high-quality ingredients in just one shopping visit – check out Thrive Market! You’ll get 25% off your first order, too!
Storage:
Store these Healthy Lemon Blueberry Muffins in an airtight container in the refrigerator for up to one week.
Have extras or want to double batch it? Simply store in a freezer-safe container for up to three months.
A Healthy Option On-The-Go!
These muffins are a perfect option for a quick breakfast or snack.
If you plan to have them for your morning meal, pair with a protein such as hard boiled eggs or Greek yogurt for a complete and balanced meal.
Want to use for a quick snack (especially one you can eat with one hand) – Simply pair with some nuts like almonds or pecans.
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Healthy Lemon Blueberry Muffins
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 cup gluten-free oats
- 1 tsp. baking soda
- pinch of salt
Wet Ingredients
- 3 eggs
- 1/4 cup honey
- 1/4 cup lemon juice (or the juice of one large lemon)
- 2 Tbsp. coconut oil, melted
- 2 tsp. vanilla extract
- 1 1/4 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees F.
- Line a muffin tin with muffin liners or spray each muffin cup.
- Next, mix the dry ingredients together in a large bowl.
- Then mix the wet ingredients (except the blueberries) together in another bowl.
- Slowly pour the wet ingredients into the dry ingredients.
- Fold in the blueberries.
- Pour the mixture into each muffin cup and fill about 3/4 full.
- Bake in the oven for 20-25 minutes, or lightly golden brown and a toothpick inserted into the center comes out of clean.
- Let cool for about 10 minutes before serving.
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