Moist Lemon Blueberry Muffins Recipe Is Nutritious & Delicious Bread/Muffins Breakfast Brunch Snacks Desserts Fruit Gluten-free Low Sodium Recipes

If you're a regular follower of 30Seconds, you know how much we love lemon. And, one of our favorite things to combine with lemon are blueberries. Yes, the lemon blueberry flavor combination is one of our absolute favorites!

You also know how much we love to add nutritious ingredients to our recipes when we can. This moist lemon blueberry muffins recipe combines tart lemon with fresh blueberries and several other nutritious ingredients that boost the nutrition profile of these delicious muffins. Whether you start your day with this muffin for breakfast or end your day with it for dessert, if you like the taste of lemon, blueberries and muffins, then you will love these sweet treats.

This easy blueberry lemon muffin recipe is made of simple, wholesome ingredients. Here's what you need to gather: flour, baking powder, baking soda, salt, olive oil, honey, plain Greek yogurt, eggs, lemon juice, lemon zest, vanilla extract and fresh blueberries. Check out the health benefits of lemon, the health benefits of blueberries, the health benefits of olive oil and the health benefits of Greek yogurt.

For the optional lemon glaze, you'll need powdered sugar and lemon juice. You combine the ingredients then bake them up into moist, golden muffins. After the muffins cool, you can drizzle them with the sweet lemon glaze for an even more decadent treat. These fresh lemon blueberry muffins are great for a grab-and-go breakfast, as part of an elegant brunch or as a refreshing snack any time of day.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes (ovens vary)
Total Time: 30 to 35 minutes
Servings: 18

Ingredients

• 1 3/4 cups flour (all-purpose or gluten-free flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup olive oil
• 1/2 cup maple syrup
• 1 cup Greek yogurt
• 2 eggs
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 1/2 teaspoons vanilla extract
• 1 cup fresh blueberries

Optional Lemon Glaze

• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice

Recipe Notes

• You can use all-purpose flour or gluten-free flour. I used GF 1:1 flour.

• I prefer to squeeze my own fresh lemon juice, but you can use bottled lemon juice in a pinch (you need a fresh lemon for the lemon zest, anyway).

• Instead of maple syrup, you could use honey, if desired.

• Keep leftover muffins in an airtight container.

Here's how to make it:

1. In a medium mixing bowl, add the flour, baking powder, baking soda and salt. Whisk to combine.
2. In a large mixing bowl, add the eggs and beat them lightly. Add in the olive oil, honey, Greek yogurt, lemon juice, lemon zest and vanilla extract. Mix until thoroughly combined. Add the dry ingredients to the wet ingredients and stir until mixture is just combined. Do not over-mix.
3. Fold in the blueberries until just combined.
4. Fill greased or lined muffin tins until nearly full with batter.
5. Bake in a preheated 350-degree F oven for about 15 to 20 minutes (ovens vary), or until golden brown.
6. While muffins are baking, make the lemon glaze (if using). In a small mixing bowl, add the powdered sugar and lemon juice. Stir to blend.
7. Allow muffins to cool before glazing and serving. If glazing, spread the lemon glaze onto the cooled muffins, then serve.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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