Lemon Blueberry Muffins (Healthy Recipe) (2024)

Quick and easy lemon blueberry muffins recipe, packed with lemon zest, greek yogurt and coconut oil. These healthy lemon blueberry muffins are soft & moist.

*Thank you Vital Proteins for sponsoring today's post so that I can share this lemon blueberry muffins (healthy recipe) with all of you.*

These healthy lemon blueberry muffins are one of my favorite EASYbreakfast muffins to make every weekend!

These SIMPLEmuffins don't even require a mixer... Everything is mixed together with a whisk/spatula.

There are NO complicated steps either to make these skinny muffins!

They are not too sweet on their own and very flavorful, thanks to all that lemon and lime zest too.

These 20 minute muffins are SOFTand MOIST.

These blueberry lemon muffins are GREATfor:

• Breakfast
• Snack
• School lunches for kids
• Picnics

There are many HEALTHYingredients in these low fat lemon blueberry muffins:

• Coconut oil
• Collagen peptides
• Greek yogurt
• Whole wheat flour

I used 1 packet ofVital Proteins collagen peptide powder to give these muffins a boost of nutrition.

It's seriously one of my FAVORITEproduct ever.

These collagen peptides are good for your health and since they have NO odor, flavor or color, your recipes won't be affected either!

Here are some TIPS for thiseasy lemon blueberry muffins (healthy recipe):

• All ingredients MUSTbe at room temperature.
• You need to bake these muffins at 400 degrees for the first 5 minutes and then bake at 375 degrees for another 15 minutes or until the edges are golden brown. Changing the temperature this way helps in making those beautiful domes on muffins that we all love in our bakery style muffins.
• If you add a streusel topping to the top, you can make blueberry lemon streusel muffins.
• I used a combination of lemon zest and lime zest in the muffins as well asthe glaze. You can can just use one type of zest, if you like.
• If you want to keep these muffins "healthier," I suggest omitting the glaze. These blueberry muffins will still taste incredible without it.
• You can use a combination of whole wheat flour and all-purpose flour, like I did or use all-purpose flour only. DO NOT use whole wheat flour only since the texture and color changes.
• I don't recommend using frozen blueberries since they release too much juice during baking and make the muffins soggy. Use FRESH blueberries only!
• To PREVENTblueberries from sinking to the bottom of the muffins, toss them in some flour until they are coated and then fold them into the muffin batter.
• This batter will be thick, just like any other muffin batter. DO NOT try to thin it out by adding milk or water since that will completely change the texture of these muffins.
• DO NOT over-mix the batter or else you will end up with tough muffins. Don't worry if there are a fewlumps in the batter.
• Leftovers can be stored in a sealed container at room temperature for up to 3 days.

More blueberry desserts

• Chocolate Covered Blueberries
• Blueberry cupcakes
• Healthy chocolate blueberry truffles

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