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.
Can I do without the Greek yogurt?
Possibly, but I would substitute this with some coconut oil or other type of oil. I haven’t tested this to know how much though, but if you try it out let me know how it works out! 🙂
could you use regular yogurt rather than greek?
Definitely! 🙂
I really wanted to like these. Lemon, blueberry….count me in. This so did not work for me in the blender. I had to scoop it all out and use my hands to form the dough. This ended up being the worst dough I have ever used and I’ve been baking since I was 6. They turned out like a biscuit 🙁 i’m very disappointed in the wasted ingredients and time. My husband won’t even eat them and he loves the muffins I make. I hope others have better luck.
Goodness that definitely should not have happened! I’m so sorry 🙁 Perhaps your blender wasn’t large enough for all the ingredients, a hand mixer would work just as well for this recipe as the key to these muffins is that the mix is mixed vigorously 🙂
I just made these and they turned out great! I changed a few things because I didn’t have everything on hand but used your recipe as a base. I left out everything lemon added a banana and used 1 1/3 cup almond flour and 1 cup coconut flour. I also added a little more vanilla.
Hi there,
I absolutely love blender muffins and can’t wait to try this recipe. I was wondering if I could make these using nonfat plain Greek yogurt, or if there was any particular type that works best? Thank you so much 😊
Nonfat plain Greek yogurt would work great! 🙂
Tried these muffins. Very excited since I am trying to cut my carbs. This is equivalent to a slice of bread, not bad. Only problem was I couldn’t taste the lemon. Next time I may add more zest or some lemon extract.
I do have one question. Was the batter supposed to be thick. I had assumed it would be pourable.? Any comments?
Hi 🙂 Was wondering if I can do 1.5 cups of Oat flour and 1.5 cups of Almond flour for this yummy recipe? 🙂
I think that should work fine! I’d love to hear how it turns out! 🙂
Kelly- I think I’ll just stick to your original almond flour version (or the coconut perhaps), rather than my half Oat flour & half almond flour substitution that I tried, which was just too ‘glueey” and chalky tasting. I bet the coconut flour ones would be perfecto! 🙂
I have a question. I’m trying to eat healthier, and although it’s going well so far, I want to try going gluten free because I feel bad after eating pasta and bread. Anyway, almond flour is expensive. So before I buy it, I wanted to ask if it has a strong almond taste, and does it have a weird texture? Coconut flour is way cheaper, but I’ve read that it’s dry.
These muffins look delicious by the way!
These look amazing! Can’t wait to try, you have a beautiful blog. I make a carrot muffin using oat flour and some hidden zucchini! Super yum and slimming!
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Thank you so much! Your carrot muffins sound so delicious! 🙂