There is seriously nothing more comforting than a sweet fluffy blueberry muffin with your morning cup of coffee to start off the day and this recipe is legit a total winner! These perfectly moist, lightly sweetened lemon blueberry muffins are made with almond flour, Greek yogurt and sweetened with a little honey (zero refined sugar) so not only are they delicious, but you can really feel GOOD about eating them too.
Lemon + blueberry might be one of my favorite flavor combinations, especially in bread and muffin recipes, and lemme tell you – these puffed up so beautifully! So, here’s the recipes of the healthy lemon blueberry blender muffins for breakfast.
Now if you like your muffins really sweet you may want to add a little more honey or even sugar if you so choose, but I really thought the honey, lemon (plus zest!), vanilla and blueberries were the perfect combination of sweetness that these muffins needed, but hey everyone has different tastes!
Oh and if you don’t have a blender or if your blender is too small to hold this much batter then that’s okay too! A food processor or even your hand mixer will work just fine. You just really want to make sure to whip the batter really well as that is the secret to making these muffins nice and fluffy.
Am I the only one that thinks it’s crazy we had a snow day yesterday?! I was really enjoying our 70 and 75 degree weather we got a small taste of last week then BOOM, crazy amounts of snow. Ugh the worst. I mean don’t get me wrong, who doesn’t love a good snow day?? But that would have gladly been welcomed in oh say January or February…..not after dusting off my maxi dresses last weekend! I think it’s safe to say I’m ready for spring!
½ cup plain Greek yogurt
Juice of 1 lemon
2 tsp. lemon zest
¼ cup honey*
1 tsp. vanilla extract
3 cups almond flour
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup blueberries, fresh or frozen
- Preheat oven to 350 degrees F.
- Combine first 6 ingredients (through the vanilla extract) in your blender and blend for about 30 seconds. Add the rest of the ingredients, except for the blueberries, and blend for about 1 minute. You could also use a hand mixer or food processor if you don’t have a blender.
- Fold in blueberries and divide batter between 12 prepared muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.
- Transfer muffins to a wire rack to cool then enjoy!