There’s something about a good muffin that just makes the day feel a little better. And when you find a muffin recipe that’s healthy, easy, and actually tastes amazing… you hold onto it tight.
These Healthy Lemon Blueberry Muffins are packed with bright lemon flavor, juicy blueberries, and topped with a simple crumble that honestly makes you feel a little fancy without doing any extra work.
I’ve made these so many times for brunches, breakfasts on the go, and even as a sweet little afternoon snack. And every single time, they disappear way faster than I expect.
If you want a muffin that’s fresh, light, and still feels like a treat, then you’re gonna love this one.
Let’s get into it!
What You’ll Need
For the Muffins:
- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup honey or maple syrup
- ⅓ cup melted coconut oil (or any neutral oil)
- 2 large eggs
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup fresh or frozen blueberries
For the Crumble Topping:
- ⅓ cup rolled oats
- ¼ cup white whole wheat flour
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons melted butter or coconut oil
Pro Tips
- Toss your blueberries in a little flour before mixing them in. This helps them stay evenly spread out instead of sinking to the bottom.
- Fresh lemon zest is a game-changer. Don’t skip it if you want that real lemon flavor to pop.
- Let kids help with the crumble topping. It’s basically just mushing things together and they’ll feel like pros.
- Use mini muffin tins if you want smaller, kid-friendly muffins. They also bake faster which is a nice bonus.
- Don’t overmix the batter. A few lumps are totally fine and actually make the muffins softer.
Tools You’ll Need
- Large and medium mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Muffin tin
- Muffin liners or non-stick spray
- Microplane or fine grater for the lemon zest
Substitutions and Variations
- Flour: You can use regular all-purpose flour if that’s what you have.
- Sweetener: Maple syrup or agave works if you don’t have honey.
- Oil: Any mild-flavored oil will do if you’re out of coconut oil.
- Yogurt: Dairy-free yogurt works great if you want to keep it dairy-free.
- Fruit: Swap blueberries for raspberries or even chopped strawberries if you want to mix it up.
Make-Ahead Tips
- Make the crumble topping a day or two ahead and keep it in the fridge.
- Bake the muffins, let them cool, and freeze them individually. Then just grab and reheat when you need one.
How to Make Healthy Lemon Blueberry Muffins
- Preheat your oven to 375°F and line a muffin tin with liners or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the honey, melted coconut oil, eggs, yogurt, vanilla, lemon zest, and lemon juice until smooth.
- Gently mix the wet ingredients into the dry ingredients until just combined. Don’t overmix.
- Toss the blueberries with a little flour, then fold them gently into the batter.
- In a small bowl, mix the oats, flour, coconut sugar, and melted butter together until crumbly.
- Fill each muffin cup about three-quarters full with batter. Top with a generous sprinkle of crumble topping.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Breakdown (per muffin, approximate)
- Calories: 180
- Protein: 5g
- Fat: 8g
- Carbs: 23g
- Fiber: 3g
- Sugar: 9g
Leftovers and Storage
- Keep the muffins in an airtight container at room temperature for up to 2 days.
- Store in the fridge for up to 5–6 days if you want them to last longer.
- Freeze individually wrapped muffins for up to 2 months. Just thaw at room temp or pop into the microwave for 20 to 30 seconds.
FAQs
Can I use frozen blueberries?
Yes, just toss them in flour and add them straight from the freezer. No need to thaw.
What can I use instead of Greek yogurt? Any thick yogurt will work. You can use dairy-free if needed.
How do I make these gluten-free?
Just swap the flour for a gluten-free 1-to-1 baking flour blend.
Can I leave off the crumble topping?
You can, but it’s honestly so easy and takes the muffins to the next level.
How do I make mini muffins?
Use a mini muffin tin and bake for about 10–13 minutes instead of the full time.
Final Thoughts
These Healthy Lemon Blueberry Muffins are the kind of recipe you’ll come back to again and again. They’re fresh, bright, and the perfect little treat whether you’re heading to brunch, packing a lunchbox, or just want a sweet bite with your coffee.
I’d love to hear if you make them! Leave a comment and let me know how they turned out, or if you have any fun twists you added. Happy baking!
