Light Lemon Blueberry Muffins
These Light Lemon Blueberry Muffins feature fluffy, moist cakes bursting with fresh berries and zesty lemon. Perfect for a healthy breakfast, it’s a simple recipe that blends bright, fruity flavors into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
These muffins are a nutritious, healthy breakfast idea that transforms fluffy, moist cakes bursting with fresh blueberries and zesty lemon into a delightful treat, perfect for a satisfying morning. Easy to make and packed with antioxidants and fiber, it’s a guilt-free indulgence. Versatile—enjoy with yogurt or solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Mix Gently: Prevents dense muffins.
- Use Fresh Berries: Enhances natural flavor.
- Preheat Oven: Ensures even baking.
- Check Doneness: Tops should be golden.
- Avoid Overmixing: Keeps texture light.
- Serve Warm: Maximizes fruity appeal.
- Adjust Sweetness: Taste and tweak honey to preference.
- Use Liners: Eases removal from pan.
- Rest Before Serving: Allows flavors to meld.
- Portion Carefully: Prevents overflow.
Light Lemon Blueberry Muffins
Light lemon blueberry muffins, healthy breakfast treat.
Ingredients
- ¼ cup honey
- ½ cup coconut milk
- 1 cup blueberries
- 1 tsp baking powder
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1.5 cups almond flour
- 2 large eggs
- 2 tbsp lemon juice
- pinch salt
Instructions
- Prep the Batter: In a bowl, mix almond flour, baking powder, and a pinch of salt.
- Add Wet Ingredients: Whisk eggs, honey, coconut milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine Mixtures: Stir the wet ingredients into the dry mixture until just blended.
- Fold in Berries: Gently fold in blueberries to avoid crushing.
- Prepare the Pan: Line a muffin tin with paper liners and divide batter evenly.
- Fill the Cups: Spoon the batter into the liners, filling each about two-thirds full.
- Bake the Muffins: Preheat oven to 350°F and bake for 20-25 minutes until tops are golden.
- Check Doneness: Insert a toothpick; it should come out clean.
- Cool the Muffins: Let cool in the tin for 10 minutes, then transfer to a rack.
- Serve and Enjoy: Serve warm or at room temperature, savoring these light, fruity breakfast treats!
Notes
- Mix gently for texture; use fresh berries for flavor.
- Preheat oven for even baking; avoid overmixing for lightness.
- Store leftovers promptly to maintain freshness; reheat gently if desired.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 142Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 31mgSodium 66mgCarbohydrates 11gFiber 2gSugar 8gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Almond Flour (1.5 cups): For low-carb base.
- Eggs (2 large): For binding and lift.
- Honey (¼ cup): For natural sweetness.
- Blueberries (1 cup): Fresh, for burst of flavor.
- Lemon Juice (2 tbsp): Fresh, for zing.
- Coconut Milk (½ cup): Full-fat, for moisture.
- Baking Powder (1 tsp): For rise.
- Salt (pinch): Enhances flavor; adjust to taste.
- Lemon Zest (1 tsp): For extra brightness.
- Vanilla Extract (1 tsp): For aroma.
Variations and Substitutions
- Flour Swap: Use coconut flour (adjust quantity).
- Egg Swap: Use flax eggs for vegan option.
- Sweetener Swap: Use maple syrup instead of honey.
- Berry Swap: Replace blueberries with raspberries.
- Milk Swap: Use almond milk or omit.
- Juice Swap: Use lime juice for variety.
- Zest Swap: Use orange zest or omit.
- Extract Swap: Use almond extract or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; reheat lightly.
- Freezer: Freeze in portions for up to 2 months; thaw at room temperature.
- Reheating: Warm in oven for 5 minutes if preferred.
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