These fluffy blueberry lemon muffins have hints of cinnamon all through and are naturally sweetened with honey and applesauce. Excellent for meal prep and tremendous scrumptious with slightly almond butter on high!

Why You’ll Love These Lemon and Blueberry Muffins

In case you love candy breakfasts however don’t wish to load up on sugary stuff, these selfmade blueberry lemon muffins are for you.

• Dessert for breakfast. Fluffy muffins are the definition of dessert for breakfast, particularly for those who drizzle them with icing.
• Freezer-friendly. Pop one out of the freezer for a last-minute chunk on busy mornings.
• No processed sugars. Uncooked honey and fruity applesauce imply you received’t get a sugar excessive from consuming these muffins.
• Higher than the bakery. You may add shredded coconut, protein powder, and crunchy pecans.

Recipe Substances

Tart lemon, candy vanilla, and juicy blueberries is a heavenly taste mixture for baked treats. Scroll to the underside of the submit for the total recipe card with precise components.

• White whole-wheat flour – You may as well use all-purpose flour.
• Honey – Agave nectar is a superb swap.
• Coconut oil – Be happy to make use of vegetable, corn, or canola oil.
• Applesauce – Be certain it’s unsweetened.
• Greek yogurt – It ought to be plain and unsweetened.
• Egg – Liquid eggs work too.
• Lemon juice – Go for lime juice if that’s what you’ve acquired available.
• Vanilla extract – Almond extract is okay as properly.
• Floor cinnamon – Nutmeg is an effective substitute.
• Baking soda – Sieve it to take away any giant clumps.
• Salt – Kosher salt is greatest.
• Blueberries – Don’t fear in the event that they’re not as plump anymore.

Can I Use Frozen Berries?

Completely, simply make certain they’re fully thawed and properly drained. In the event that they’re not, the berries will launch extra moisture into the batter and can have an effect on their closing texture.

Ideas & Variations

Pack these blueberry lemon muffins with vanilla protein powder and chewy cranberries for an additional hearty chunk.

• Skip the liners. In case you’re out of liners, you may generously grease the muffin tray with non-stick spray or butter so that they don’t stick.
• Extra add-ins. Stir 1/4 cup chopped pecans, walnuts, dried cranberries, or shredded coconut into the batter for extra taste and texture.
• Add protein. Combine 1 scoop vanilla protein powder into the dry components. Add 1/4 cup milk to the moist components in order that the batter’s consistency is adjusted. Put together the muffins as traditional.
• Ice them. Whisk 1/4 cup powdered sugar with 2 teaspoons water and 1 teaspoon lemon juice till easy. Use the combination to ice the muffins as soon as cooled. If you’ll want to skinny out the combination, add one other teaspoon of water at a time.
• Don’t open the door. As soon as the muffins are within the oven, don’t open the door till they’re prepared. Doing so impacts the oven’s inside temperature and can lead to an uneven baking time and rubbery texture.

Correct Storage

They’re nice for an on-the-go chunk for those who pack them in Ziploc baggage.

• Counter: Place them in a paper bag for as much as 2 days.
• Fridge: Retailer them in an hermetic container for as much as 7 days. Set them on the counter for 10 minutes earlier than digging in.
• Freezer: Wrap every muffin in plastic wrap. Switch to a freezer bag and freeze for as much as 3 months. Thaw in a single day within the fridge or on the counter for 20 minutes.

Extra Muffin Recipes To Attempt

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