I would try reducing the last segment of baking (after you’ve reduced the oven temp) to 14 minutes or so—but I would be sure to check with a toothpick to make sure the centers aren’t too under-baked. Welcome to Zestful Kitchen! 3/4 cup blueberries. Leave a review! I like to wrap them individually in a paper towel or napkin. baking soda; 1/4 tsp. These are divine! Get out a few mixing bowls, a microplane, whisk, rubber spatula, muffin pan, and cupcake liners. Many people don’t know this, but you can make your own buttermilk if you don’t have any. Don’t overmix. They’re hearty and delicious, free of all refined flours and sugars and perfect for meal prep. These decadent Lemon Blueberry Muffins can be made from scratch in under an hour. Your email address will not be published. You can find it here: https://app.prepear.com/superhealthykids?recipe=83145bc0-e3eb-11e9-9a49-5fe7655acc9e. I'm Lo, a professionally trained Culinary Food Scientist, Journalist, and previous food magazine editor. Definitely will make again. The first thing that comes to mind is to make sure you are fluffing the flour a bit before you measure it out. So, I thought I’d address the most asked questions about muffins. (21g) light vegetable oil; 1 tsp. Hi Dayana, I haven’t tried it myself but “all purpose” gluten free flour would probably work! She loves them! These fluffy and juicy lemon blueberry muffins are the perfect way to start your mornings, they make a delicious healthy treat and they're easy to make from scratch. That’s it. (For mini muffins, bake 11–14 minutes at 350°F (177°C). Thinking of adding a little basil to a few as an experiment next time. I love that they aren’t too sweet! And these healthy lemon blueberry muffins achieve that and then some. With lemon or citrus infused cakes, muffins or desserts, I think there is a very fine line between too much lemon … tapioca starch, lemon juice, coconut oil, lemon zest, large eggs and 8 more Keto Lemon Blueberry Muffin Grass Fed Girl Easy and tasty. Wish I made more! 1/4 cup sliced almonds. Whisk together 2 ¼ cups flour, cornstarch, baking powder, baking soda, and salt in a large bowl, set … Thank you for this delicious, healthy muffin recipe!! It looks like you’ve changed this recipe recently. We haven’t tried it- please let us know how it turns out for you! To achieve tenderness: add a bit of cornstarch to the flour mixture. After a few minutes, drop the temp down to a medium heat (350ºF or 375ºF) to encourage even baking. These muffins are a healthy breakfast, whether you’re following a diet plan or not. Sprinkle with sugar, if … Using a spatula, mix until wet and dry ingredients are completely combined! ★☆ Slightly … Also used 50% almond meal. Your email address will not be published. Nice and moist and very sweet. This turned out ok, it just tasted a lot like something my health conscious sister could make using a lot less sugar or a healthier substitute. Transfer muffin tin to a wire rack and cool 5 minutes, then transfer muffins from pan to wire rack to cook completely. Spray muffin cups lightly with cooking spray or use muffin liners. Combine turbinado sugar with lemon zest and sprinkle evenly over the cups of batter. Cooking once and eating all week can be such a relief! When we want to defrost them, there are three methods. These Healthy Lemon Blueberry Muffins are THE most moist, cake like muffin on our entire site. Otherwise you’ll end up with over-baked outsides and under-baked insides. I like to use fresh blueberries, but frozen berries can also be used. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. We have all heard this before, but is truly the key to a fluffy, moist muffin. Scrape down side and bottom … I thought they were ok but everyone else loves them so I gave 4 stars. Question- can you sub honey for the sugar? Gently fold in the blueberries. The key is to get the batter to rise, and rise quickly at the beginning of baking. Save my name, email, and website in this browser for the next time I comment. Paleo lemon blueberry muffins can be kept either in the refrigerator or on the counter. When we add buttermilk to our muffins, I can tell a distinct improvement! Add the wet ingredients to the dry and mix just until combined. Will definitely make again. Using a fork mix until combined. Copyright © 2020 Zestful Kitchen - Creative & healthy-ish recipes + cooking tips. https://amyshealthybaking.com/.../02/09/healthy-one-bowl-blueberry-muffins I'm a mom and registered dietitian with a passion to help parents create a home environment where they can raise healthy kids! If you store muffins in the freezer, they should be good and keep their flavor for about 3 months. More blueberry and lemon recipes Not too sweet, fluffy, and they are a nutritious snack or breakfast option to have on hand! Lastly, if you’re using frozen, try to find some frozen wild blueberries, they add tons of flavor! And you can certainly make them with whole-wheat flour, if you prefer to get some whole grains in there — I’ve done so, and they’ve turned out perfect! Think of these baked blueberry lemon oatmeal cups as a muffin … Only made 18–and the last 6 weren’t full-sized. Any kind of quick-bread recipe (banana bread, zucchini bread, carrot bread) benefits from a creamy dairy-based product. Made with coconut flour and with no refined sugar, these are light and airy muffins, loaded with blueberries and zesty lemon flavor! Everyone in my family loved these! Either way, keep them sealed in an airtight container or freezer bag to keep air out and freshness in. vanilla extract; 1 cup (150g) whole wheat flour (I used atta flour) 1 cup (100g) almond flour; 2 tsp. Divide the batter between lined muffin cups (about 5 tablespoons per cup). Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow) Bake muffins 5 minutes at 425°F then, keeping muffins in oven, reduce oven temperature to 350°F (177°C) and bake until a toothpick inserted in the centers comes out clean, 16–18 minutes more. ***TURBINADO SUGAR: turbinado sugar is raw sugar and has a coarse texture. Leave it on the counter to curdle slightly. That should be in the recipe instead. – Step-By-Step Instructions. Healthy Lemon Blueberry Muffins. Toss the blueberries with a teaspoon of flour (this helps them from dropping to the bottom of the batter). To make gluten free … Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. I hope that helps, let me know if there is anything else I can help you with! Stored at room temperature, lemon blueberry muffins will keep for two days. Bake for 20 minutes or until well risen and golden-brown. Will definitely make again when we pick fresh berries this summer. Finally, I would be really careful not to over mix—a few pockets of dry flour is OK! Another thing to keep in mind—don’t be afraid to fill your muffin cups to the top! The second thing I recommend trying would be to decrease the bake time by a couple of minutes or so. Be sure to mix in the baking powder, baking soda and salt really well with a whisk. I'm here to help you find confidence in the kitchen and LOVE what you eat. Then, we toss into a freezer safe, zip top bag, making sure not to over stuff the bag. Transfer the muffin tin to the oven and bake muffins at 425ºF for 5 minutes. You can skip using it, or you can use regular sugar, sucanat or coconut sugar instead. Kids loved them! The turbinado lemon zest topping adds the perfect crunch! Happy baking! Don’t forget, if you make these healthy Lemon Blueberry Muffins, leave a comment and rating below! To make these easy, healthy blueberry muffins, you will need white whole wheat flour, or all purpose flour, Greek yogurt, olive oil, honey, blueberries, an egg, lemons, baking soda, baking powder, salt and vanilla extract. Easy to make – bringing them camping this wkend! Make the Healthy Lemon Blueberry Muffins by combining all your dry ingredients in one bowl and some of your wet ingredients in another bowl. There are many kids with egg allergies though, and for a baked product like blueberry muffins, there can be a substitute! I feel they are a bit dry, which I attribute to something I can do better, so what would you suggest to make them just a bit more moist? I used raspberries instead of blueberries plus the zest of a lemon and these were perfect. Whisk together 2 ¼ cups flour, cornstarch, baking powder, baking soda, and salt in a large bowl, set aside. You can also watch the Web Story on how to make these Healthy Blueberry Muffins! We really enjoyed these muffins. You can also reheat these in a 300ºF oven until warmed through, 5–8 minutes. We get so many questions about making, freezing and storing muffins. I used Better Batter gluten free flour mix and they turned out great! First, and preferable to me, we set them out the evening before we want to eat them. When eggs, milk, and yogurt are room temp, they form a better emulsion, which traps air and creates lighter, fluffier baked goods. In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Preheat your oven to 425ºF before you even get started measuring out ingredients or mixing up the batter. Just make sure to use Greek yogurt. You can also substitute sour cream for the Greek yogurt here. To replace the egg for binding, applesauce or mashed banana can do the job. Love these! Yum ? Blueberries are a super food, and the more that you can incorporate without the muffin falling apart altogether, the better! Preheat the oven to 400°F. Huge hit. Did you make this recipe? Oil produces a more tender and moist muffin. Use oil rather than butter. Heat oven to 425°F (218°C). Nice combo of tart and sweet taste. Buttermilk also changes the pH of the batter, so your baked goods are less likely to brown while cooking, giving muffins a nice light golden finish. Still delicious! Eggs are perfect for muffins because it not only provides structure and bonding to the muffin, but it also assists with the rise of the muffin. Healthy Lemon Blueberry Muffins (with yogurt!) they are delicious and easy to make. Healthy Lemon Blueberry Muffins (with yogurt!) This blueberry muffin recipe uses 100% whole wheat four and they taste great! I will definitely cut down on the sugar next time. or DM me about making ingredient substitutions, Finished with a bit of sugary crunch on top. Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Made them today with my toddler. Total bake time is about 23 minutes. Add yogurt mixture to flour mixture and stir until mostly incorporated but some pockets of flour remain. To achieve moistness: use a thick dairy product like Greek yogurt or sour cream. In order to freeze, we first bake and cool the muffins completely. https://www.superhealthykids.com/recipes/healthy-lemon-blueberry-muffins Oil muffin pan, or line with paper liners. Light, tender and bursting with blueberry and lemon flavor, these perfect lemon blueberry muffins are 100% whole-wheat, naturally sweetened, and made with heart-healthy olive oil! I made this recipe last night and my wife and mother in law loved them, so gave it 5 stars. If we forget this, we can put it in the microwave for about 30-60 seconds. Hi! Add the blueberries to the batter and fold in JUST until combined. To make the muffins in large bowl stir together flour, baking powder and salt and set aside. As soon as the flour disappears, step away from the spoon. In a large bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt. Not only does it add a dose of sweetness, but it also adds some crunch. To make eggless lemon blueberry muffins, use 1/4 cup of unsweetened applesauce in place of the egg, and add an additional 1/4 tsp of baking powder or use a flax seed egg. These didn’t last long in my house. Using electric mixer, beat in butter until fluffy; beat in eggs, 1 at a time. There are three major things that can make a muffin healthier. This healthy blueberry muffin recipe calls for Greek yogurt, which makes them tender and moist, but also packs them with protein and calcium. Tested better cooled than warm. Sub’d coconut sugar for white and sub’d 3/4 cup unsweetened almond milk with 2tsp lemon juice for buttermilk. Whisk liquefied coconut oil, egg, milk, maple syrup, and the zest from … Add a heaping teaspoon instead of a level one. Yes, that should work! Is it possible to direct me to the old version? Are Lemon Blueberry Muffins Healthy? Keeping the muffins in the oven, decrease the oven temperature to 350ºF and continue to bake until a toothpick inserted in the centers comes out clean, about 18 minutes more. ★☆ Delicious! Check out our blueberry bran muffins here. Add eggs and whisk together eggs and lemon-sugar until combined. Common dairy products used in quick breads and muffins include yogurt, Greek yogurt, sour cream and buttermilk. Didn’t have buttermilk so I substituted more applesauce and milk. Used a frozen berry mix instead of blueberries. What can I substitute the apple sauce with ? Preheat oven to 400 degrees. Healthy Blueberry Lemon Muffins. Why? Stored in an airtight container in the refrigerator, these muffins will last for up to 1 week. Overmixing will make your muffins … Subbed lemon juice for extract and Greek yogurt for buttermilk and apple sauce. Crack eggs over the bowl with the wet … They will quickly become a family favorite. Gluten-Free Lemon Blueberry Muffins, brimming with sweet … Secondly, extra berries! The best part? You’d never know these were healthy! While you still want them to be sweet and taste good, we like to cut the sugar back a little bit each time, until the flavor still tastes great, but we are using a minimal amount of sugar. Enjoy them for breakfast, dessert, or as a snack! ★☆ I used 5 tblsp coconut oil, no applesauce, subbed coconut milk for buttermilk, decreased sugar to 1/4 cup with coconut sugar and added 1 ripe banane to the batter. The key to a perfect muffin is achieving harmony between moistness, tenderness and airiness. 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