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.
Hi! They look amazing. For how long can you store them? And how? Thank you🤩
I made these last night and they were delicious! I would add more lemon next time and possibly fold in the lemon zest with the blueberries as well. Since the batter was thick I used an ice cream scoop with a trigger and dropped the batter right in the muffin tin!! Would love to know how people stored the muffins, and if anyone has tried to freeze them. I will definitely make these again. 🙂
I kid you not these look seriously perfect. I really like the nice cracks in the muffin 😉 I’m sorry for raiding your blog with all of my comments 🙁 don’t mind me please I’m just enjoying all your recipes so so much ! ❤️ You have a wonderful blog 🙂
Can these be frozen?
Muffins were amazing! Thank you so much for the recipe! They turned out great!!!!! 😋😋😋❤❤❤
Hi, I made these today and they are a big hit with me and my 3 kids so far. I always double my muffin recipes as there are 5 of us and they last longer that way 😉 I intended to make these the exact way you told me too but I did not buy enough almond flour for doubling so ended up using what I had which was half and half regular flour and they turned out great thankfully. Thank you for the recipe ☺ I also might add a bit more lemon zest next time to get more lemon flavour as I love lemon! 👍 thank you 💕
I made the recipe just as you listed. (Am I the first to comment without suggesting substitutions? Ha! It was perfect as is!) All three of my kids LOVED these. They devoured the muffins as fast as I would let them. Thanks for sharing the recipe!
So glad you all enjoyed these! 🙂