Healthy Lemon Blueberry Muffins

Made with whole wheat and almond flours, these light and flavorful breakfast muffins are sweetened with whole cane sugar and honey, and contain Greek yogurt, lots of blueberries, and lemon zest.

These are the best healthy blueberry muffins ever!!!

Ok, that might be an exaggeration.

Well, um, they’re really close to the best healthy blueberry muffins ever!!!

Jump to Recipe!

My favorite add-ins for muffins are chocolate chips and/or any kind of berry.  My in-laws currently have blueberry bushes, so I’m always excited when they have extra.  I enjoy berries from the store too, but you can’t beat the taste when they’re fresh off the bushes.


So, if you have any fresh blueberries lying around, these muffins are the a great way to use them!  Of course, if you’re like me, the berries may not make it into the batter.

Healthy Lemon Blueberry Muffins

  • Servings: about 20 muffins
  • Print


  • 2 cups whole wheat flour
  • 1 cup almond flour (or unbleached all purpose flour)
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup butter, softened
  • 1 cup whole cane sugar (I use Sucanat)
  • 2 Tablespoons honey
  • 1/4 cup unsweetened applesauce
  • 1 egg
  • 1 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 1/2 cups plain Greek yogurt
  • 2 cups fresh or frozen blueberries


Preheat oven to 375 degrees Fahrenheit.  In a medium sized bowl, stir together whole wheat flour, almond flour, baking powder, salt, and baking soda.

In large bowl, cream butter, Sucanat, honey, and unsweetened applesauce together.  Mix in egg, lemon zest, and lemon juice.  Slowly add in yogurt and flour mixture, alternating, just until mixed.  Gently fold in blueberries.

Fill greased muffin cups three quarters full.  Bake for 16-19 minutes or just until edges start to turn golden brown.  Let cool in pans for about 10 minutes and then remove to cool on racks.

~K in the Kitchen

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