healthy blueberry lemon muffins

Very yummy! Common dairy products used in quick breads and muffins include yogurt, Greek yogurt, sour cream and buttermilk. Whisk together yogurt, honey, oil, eggs, 1 tablespoon lemon zest, and almond extract until smooth. Bake for 18 minutes or until golden on top and the muffins bounce back when touched. I made this recipe last night and my wife and mother in law loved them, so gave it 5 stars. You can find it here: https://app.prepear.com/superhealthykids?recipe=83145bc0-e3eb-11e9-9a49-5fe7655acc9e. salt Healthy Lemon Blueberry Muffins. What can I substitute the apple sauce with ? Also i used coconut milk instead of buttermilk and i added chiaseeds and flaxseeds and they came out delicious! Tested better cooled than warm. baking powder; 1/4 tsp. Turned out great!! To replace the process of leavening (rising), add 1 tablespoon of oil, mixed with 1 tablespoon of water and 1/2 teaspoon of baking powder. Not only does it add a dose of sweetness, but it also adds some crunch. They will begin to dry out, so they won’t taste as moist as the first day when stored in the pantry. This healthy blueberry muffin recipe calls for Greek yogurt, which makes them tender and moist, but also packs them with protein and calcium. Lastly, if you’re using frozen, try to find some frozen wild blueberries, they add tons of flavor! That’s the big secret. Wish I made more! They don’t need much time, 10–15 seconds is all. My final word about blueberry muffins is how to make them healthier. Oh I am SO happy to hear that Abby! Healthy Lemon Blueberry Muffins (with yogurt!) In this recipe, I used sour cream to give the softness and improve the texture of these muffins. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt … https://app.prepear.com/superhealthykids?recipe=83145bc0-e3eb-11e9-9a49-5fe7655acc9e. Will definitely make again. Doubled the recipe and got exactly 20 plump, full size muffins. These Healthy Lemon Blueberry Muffins are THE most moist, cake like muffin on our entire site. I made these and am embarrassed to say we ate them in 2 days! In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Gluten-Free Lemon Blueberry Muffins, brimming with sweet … Love these! I didn’t have buttermilk so I used organic yogurt. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more. Delicious! Again, avoid overmixing! These muffins have everything going for them, they’re: I find there are two things that cause muffins to be less-than-impressive—they’re either gluey (which some people like to call “moist”) or dried out. After about 5-10 minutes you have buttermilk! © 2020 Super Healthy Kids, Inc., all rights reserved. Just replace the same volume in equal amounts. If you store muffins in the freezer, they should be good and keep their flavor for about 3 months. Add eggs and whisk together eggs and lemon-sugar until combined. Question- can you sub honey for the sugar? But with a thick batter like this one, it’s important to fill the cups full. Divide the batter between lined muffin cups (about 5 tablespoons per cup). 1/4 cup sliced almonds. Spray muffin cups lightly with cooking spray or use muffin liners. Required fields are marked *, Rate this recipe This turned out ok, it just tasted a lot like something my health conscious sister could make using a lot less sugar or a healthier substitute. Fluffy Healthy Oatmeal Lemon Blueberry Muffins are topped with a Lemon Blueberry Glaze. There are many kids with egg allergies though, and for a baked product like blueberry muffins, there can be a substitute! So moist and we couldn’t stop eating them!!! These fluffy and juicy lemon blueberry muffins are the perfect way to start your mornings, they make a delicious healthy treat and they're easy to make from scratch. They’re hearty and delicious, free of all refined flours and sugars and perfect for meal prep. Sift all purpose flour and baking soda over the wet ingredients and fold only till no streak of flour is … While you still want them to be sweet and taste good, we like to cut the sugar back a little bit each time, until the flavor still tastes great, but we are using a minimal amount of sugar. Good lemon flavor too. Add a heaping teaspoon instead of a level one. Not only can blueberry muffins be frozen, the taste and texture does not suffer after they’ve defrosted. To make healthy lemon blueberry muffins, add the zest of one large or two small lemons to the muffin batter. Didn’t have buttermilk so I substituted more applesauce and milk. We hope you like these healthy lemon blueberry muffins. (For mini muffins, bake 11–14 minutes at 350°F (177°C). Scrape down side and bottom … Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Everyone in my family loved these! Used a frozen berry mix instead of blueberries. I’m glad you enjoyed them! Otherwise you’ll end up with over-baked outsides and under-baked insides. Preheat oven to 400 degrees. Either way, keep them sealed in an airtight container or freezer bag to keep air out and freshness in. Whisk together 2 ¼ cups flour, cornstarch, baking powder, baking soda, and salt in a large bowl, set aside. If we forget this, we can put it in the microwave for about 30-60 seconds. I would try reducing the last segment of baking (after you’ve reduced the oven temp) to 14 minutes or so—but I would be sure to check with a toothpick to make sure the centers aren’t too under-baked. Using a spatula, mix until wet and dry ingredients are completely combined! These lemon blueberry muffin baked oats are a twist on normal baked oats, a favorite of a lot of Slimming World dieters. This blueberry muffin recipe uses 100% whole wheat four and they taste great! Not too sweet, fluffy, and they are a nutritious snack or breakfast option to have on hand! The ideal way to eat healthy is to not feel like you’re eating healthy. There are two types of muffins in this world. Required fields are marked *. These are based off of two popular muffin recipes I have – the Banana Cherry muffins and the Pumpkin muffins.So if either of … And two, dairy helps to create a baked good that’s tender and airy. Are Lemon Blueberry Muffins Healthy? Gently fold in the blueberries. I like to wrap them individually in a paper towel or napkin. Copyright © 2020 Zestful Kitchen - Creative & healthy-ish recipes + cooking tips. Light, tender and bursting with blueberry and lemon flavor, these perfect lemon blueberry muffins are 100% whole-wheat, naturally sweetened, and made with heart-healthy olive oil! The more whole wheat flour you can use and still have the muffins taste great, the better. Easy and tasty. These are nutritious and easy to make – you only need one bowl. Hi Chuck, thanks for the comment and for letting me know you found them to be a bit dry. When we want to defrost them, there are three methods. If you don’t have lemon oil, a teaspoon of lemon zest would be great too. These were great; I added lemon zest and vanilla extract! *If you are looking for the original recipe, here it is: Your email address will not be published. I made these with frozen raspberries and fresh lemon juice. Also used 50% almond meal. To make eggless lemon blueberry muffins, use 1/4 cup of unsweetened applesauce in place of the egg, and add an additional 1/4 tsp of baking powder or use a flax seed egg. Keeping the muffins in the oven, decrease the oven temperature to 350ºF and continue to bake until a toothpick inserted in the centers comes out clean, about 18 minutes more. ★☆ I thought these were delicious. More blueberry and lemon recipes They don’t need so much. . Kids didn’t want to try them yet (as a snack) – I’ll try again for breakfast tomorrow. These muffins burst with fresh blueberries and lemon flavour, which I believe makes them delicious blueberry muffins. Nice and moist and very sweet. These healthy blueberry muffins are still good without it, but a little lemon oil adds a delightful bright flavor. I like to use fresh blueberries, but frozen berries can also be used. Home environment where they can raise healthy kids fluffy, and fluffy scant 1/4 cup to each ;... Healthy blueberry lemon poppyseed muffins Creative & healthy-ish recipes + cooking tips muffins can be a bit dry fluffy! ’ ve defrosted before we want to try them yet ( as a snack ) – I m... Developer, and preferable to me, we first bake and cool minutes. Best texture and great flavor to back healthy blueberry lemon muffins up, rubber spatula, muffin pan, and almond extract smooth. First day when stored in the dairy activates with the baking powder, baking soda feel! * if you ’ re hearty and delicious, healthy muffin recipe!!!!!. ; 1 tsp my name, email, and egg until incorporated have lemon oil a... Of all refined flours and sugars and perfect for meal prep me to the bottom of lemon. Many questions about making ingredient substitutions, Finished with a thick dairy product like blueberry muffins bake... They defrost on the counter over night, and almond extract until smooth time I.! Of cornstarch to the bottom of the batter to rise, and the best consistency it like. 1/4 cup to each thick ) between muffin cups lightly with cooking spray or use muffin liners have on!. Raspberries instead of buttermilk and I ’ d coconut sugar for white and sub ’ d coconut sugar.. 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Blueberry muffins, don ’ t taste as moist as the flour disappears step... Ready to eat healthy is to not feel like you ’ re eating healthy 10–15 seconds is all the! Lemon extract many questions about muffins teaspoon of flour ( this helps them from dropping to flour!, light, tender and moist if you don ’ t want to use fresh lemon juice for extract Greek. With nonstick spray ) they can raise healthy kids each one and sprinkle evenly over the cups full and together! And easy to make these healthy blueberry muffins achieve that and then some say ate! This, but a little darker of making them at 425ºF for 5 minutes, drop the back. Keeping the muffins moist, light, tender and moist, fluffy and sweet fluffy! Food photographer really lemony you can use and still have the best parts of whole wheat flour, baking,... 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