Healthy Lemon Blueberry Muffins that are moist, super fluffy and can easily be made in just minutes using your blender which makes clean up a breeze!
Table of Contents
Blueberry muffins.
There is seriously nothing more comforting than a sweet fluffy blueberry muffin with your morning cup of coffee to start off the day and this recipe is legit a total winner! These perfectly moist, lightly sweetened lemon blueberry muffins are made with almond flour, Greek yogurt and sweetened with a little honey (zero refined sugar) so not only are they delicious, but you can really feel GOOD about eating them too. Oh and you want to know the best part?? You basically just throw everything into your blender and voila! Super easy muffins that you can literally make in just minutes.
Lemon + blueberry might be one of my favorite flavor combinations, especially in bread and muffin recipes, and lemme tell you – these puffed up so beautifully! I was so excited to eat them that I could barely wait for them to come out of the oven! I actually ended up bringing these into work and they were such a huge hit among everyone in the office that I knew I had to share them with you all too!
Now if you like your muffins really sweet you may want to add a little more honey or even sugar if you so choose, but I really thought the honey, lemon (plus zest!), vanilla and blueberries were the perfect combination of sweetness that these muffins needed, but hey everyone has different tastes!
Oh and if you don’t have a blender or if your blender is too small to hold this much batter then that’s okay too! A food processor or even your hand mixer will work just fine. You just really want to make sure to whip the batter really well as that is the secret to making these muffins nice and fluffy.
Am I the only one that thinks it’s crazy we had a snow day yesterday?! I was really enjoying our 70 and 75 degree weather we got a small taste of last week then BOOM, crazy amounts of snow. Ugh the worst. I mean don’t get me wrong, who doesn’t love a good snow day?? But that would have gladly been welcomed in oh say January or February…..not after dusting off my maxi dresses last weekend! I think it’s safe to say I’m ready for spring!
Hope you enjoy this recipe as much as we did!
Lemon Blueberry Blender Muffins
Ingredients
- 1/2 cup plain Greek yogurt
- 3 eggs
- Juice of 1 lemon
- 2 tsp. lemon zest
- 1/4 cup honey*
- 1 tsp. vanilla extract
- 3 cups almond flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 350 degrees F.
- Combine first 6 ingredients (through the vanilla extract) in your blender and blend for about 30 seconds. Add the rest of the ingredients, except for the blueberries, and blend for about 1 minute. You could also use a hand mixer or food processor if you don’t have a blender.
- Fold in blueberries and divide batter between 12 prepared muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.
- Transfer muffins to a wire rack to cool then enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these muffins this morning and sub almond flour for two cups of all purpose flour. They didn’t turn out well. So all purpose flower doesn’t work well with this recipe. I would like to try it again with almond flour.
Oh my goodness these look amazing – I love blueberry muffins and adding the lemon is genius!!!!
Izzy | Pinch of delight
I’m definitely going to make these. I’m trying to eat cleaner and get rid of some of the carbs, but I have a crazy sweet tooth that I can’t seem to shake. 😉 Pinned for later! Thanks!
Hi! Will Trader Joe’s gluten free flour work in this recipe?
Yes it should! 🙂
These look so delicious!
Kari
http://www.sweetteasweetie.com
This recipe looks awesome! My husband has celiac disease so he will appreciate the fact that there is no gluten. As for the preparation, thanks for the comment to really blend well in order to achieve the lighter muffin. Looking forward to trying them this weekend. Thank you again.
Hope you and your hubby enjoy them! 🙂
The muffins look de-li-ci-ous!! Have you tried the recipe with regular flour?
Thanks Angie! I haven’t tried this recipe using regular flour, but almond flour lacks gluten so it requires more binding ingredients. I’m sure this recipe could easily be modified with all-purpose flour though!
How would you adjust the baking time of you made a single loaf rather than muffins?
I haven’t tried making a single loaf with this recipe yet, but I would suggest baking for 35 to 40 minutes on the lower rack of your oven 🙂 I would love to hear how this turns out!!
This recipe is right up my alley! Can’t wait to try these out. Thanks for posting!
These look fantastic and I want to try. Do you think they’ll work with coconut flour?
Thank you! I haven’t tried this recipe using coconut flour, but you could try substituting a 1/3 cup of coconut flour for each cup of almond flour. You may also need another egg as coconut flour is very absorbent, but like I said I haven’t tried this yet so I’m not 100% sure 🙂
Thanks for the conversion info. I was wondering the same thing! Your recipe sounds wonderful and I would like to try them with coconut flour so my son, who has a nut allergy, can eat them.