Healthy Lemon Blueberry Muffins Recipe
Healthy Lemon Blueberry Muffins with yogurt are moist, easy, and bursting with berries and lemon. 20g protein. Perfect make-ahead breakfast.
Servings: 12 muffins
Calories: 215kcal
Equipment
- 12-cup muffin pan or 2 (6-cup) muffin pans
Ingredients
Blended Ingredients:
- 1 ½ cups Greek-style yogurt regular or plant-based
- ½ cup unsweetened nondairy milk
- ¼ cup lemon juice (about 1 medium lemon)
- Zest of 1 medium lemon
- 4 Medjool dates pitted
- 2 tablespoons tahini or nut butter
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ¼ cups oat flour
- ¾ cup almond meal
- ¼ cup chia seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt optional
Other Ingredients:
- 1 cup frozen blueberries do not thaw
- ½ cup pumpkin seeds
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with liners or use a nontoxic nonstick muffin tin. (see notes)
- Blend: Add the Greek-style yogurt, nondairy milk, lemon juice, lemon zest, dates, tahini, and vanilla to a blender. Blend until smooth.
- Whisk dry ingredients: In a large bowl, whisk together the oat flour, almond meal, chia seeds, baking powder, baking soda, and salt.
- Combine wet and dry: Pour the blended wet ingredients into the dry ingredients and stir until just combined.
- Fold in the blueberries and pumpkin seeds. Do not overmix or let the batter sit.
- Divide the batter evenly among the 12 muffin cups.
- Bake at 350°F (180°C) for 10 minutes on the middle rack. Without opening the oven, reduce the temperature to 325°F (165°C) and continue baking for about 20 minutes, or until the tops are set and a toothpick inserted into the center comes out without wet batter.
- Cool in the muffin pan for 15 minutes, then transfer to a cooling rack. Let them cool completely—the crumb will continue to set as they cool.
Notes
Prevent over-browning. If the muffin tops start to brown too quickly, move the pan to a lower oven rack for the remainder of the baking time.
Bakeware: I used a mini loaf pan and a 6-cup muffin pan shown here.
Nutrition information is for 1 muffin. Each muffin provides approximately 21% of the Daily Value for magnesium, 17% for iron, and about 10% for zinc.
Serving size is 2 muffins. A serving of two muffins provides 20 grams of protein and 8 grams of fiber, plus approximately 43% of the Daily Value for magnesium, 33% for iron, 18% for zinc, and 17% for calcium.
Make a loaf: See the blog post for easy substitutions and how to make a breakfast loaf instead.
Nutrition
Calories: 215kcal | Carbohydrates: 22g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 86mg | Potassium: 305mg | Fiber: 4g | Sugar: 7g | Calcium: 106mg | Iron: 3mg
