Lemon Blueberry Muffins

Good Morning! I love lemon anything! It’s so fresh and delicious. I have been meaning to make my own lemon blueberry muffins for ages. I finally did a couple of weeks ago and I seriously can’t believe it took me this long. These muffins are easy to make, nutritious, fresh, and delicious. These lemon blueberry muffins are perfect for brunch, school lunches and/or breakfast.


I am always looking for new healthy snack ideas for school lunches. I try to add variety of homemade baked goods into my girls lunches.  We often make homemade granola bars, chia seed pudding, banana bread and/or muffins. These lemon blueberry muffins are moist, nutrient dense, and full of flavour.


Lemon Blueberry Muffins

  • 2 eggs
  • 1/2 cup olive oil
  • 1/4 cup yogurt, plain
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/4 cup maple syrup
  • 1 1/3 cup flour
  • 1/3 cup oat bran
  • 2 tbsp flax meal
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup blueberries
  1. Preheat oven to 350 degrees. Line muffins containers.

    Whisk eggs, olive oil, yogurt, lemon zest, lemon juice, vanilla extract, and maple syrup.

    In a large bowl, combine flour, oat bran, flax meal, sugar, baking powder, baking soda,  and salt.

    Add wet ingredients to dry and combine. Fold in the blueberries. Do not over combine.

    Bake for 20 minutes or place a toothpick in the centre and when it comes out clean the muffins are done. 

These muffins turned out perfect. They are fresh, moist, delicious and healthier than your typical muffins. We hope you enjoy them as much as we do!






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