These quick and easy lemon blueberry muffins are sunshine in muffin form. They have a bright lemon flavor with bursts of fresh blueberries that make them the most perfect breakfast or snack on the go.
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Recently, I have to say I’ve been on a muffin making KICK. Mainly because they are the perfect breakfast to eat in the car on the way to work, or snack to pack for when those afternoon munchies hit. When I’m bringing them for breakfast, I pack two to go and heat them up in the microwave at work. Additionally, I’ve enjoyed them as a post workout bite if I don’t plan on eating a full meal any time soon. They are incredibly refreshing and add a quick source of protein with the yogurt.
Lemon Blueberry not your thing? Check out these other baked goods!
- Carrot Cake Baked Oat Cups
- Peanut Butter Chocolate Banana Mini Muffins
- Vegan Frosted Pumpkin Mini Muffins
So… what’s in these muffins?
- Yogurt… which is an easy way to add protein and lessen the fat contain in a baked good. Plus, it gives the muffins extra moisture! Stick with a dairy free yogurt like Forager to keep it dairy free.
- Gluten Free All Purpose Flour… you can replace this with regular all purpose flour or oat flour as well. I have not tested with any other flour.
- Fresh squeezed lemon and it’s zest
- Fresh blueberries
- A touch of honey to balance out the lemon
- Egg, baking powder & vanilla!
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Ready to get baking and start Monday off strong?
Quick and Easy Lemon Blueberry Muffins
- Muffin Tin
- 1 1/2 cups gluten free all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp vanilla
- 1 egg
- 1/2 cup dairy free yogurt sub dairy yogurt
- 1/4 cup honey sub any liquid sugar
- 1/3 cup almond milk sub any milk
- juice of 1 lemon about 2-3 tbsp
- zest of 1 lemon about 1-2 tbsp
- 1/2 cup fresh blueberries
- Preheat oven to 350 degrees Fahrenheit
- Whisk together egg, honey, almond milk, yogurt, lemon juice and zest
- Mix flour and baking powder, reserving a tbsp or so of flour to toss with blueberries (this will prevent the blueberries from sinking to the bottom)
- Add wet ingredients to the dry mixture and mix together
- Once fully incorporated, fold in blueberries gently so that they do not burst
- Fill muffin tins 3/4 of the way full. Should be about 10 muffins, depending on how big you want them
- Bake for 18-20 minutes and let cool. Best stored in the fridge and heated later.
- You can replace the dairy free yogurt with dairy yogurt. If you use Greek yogurt, batter will be thicker. If using a coconut based dairy free yogurt, there might be a coconut taste as well
- I have not tested with a flax egg or any egg replacements besides 2 egg whites whipped. If you do try it – please let me know!