When we moved to our new (older) house right after I turned 10, the abundance of lemon trees excited our entire family. The main one in the backyard looked more like an overgrown bush. The second one, a traditional tree, grew right next to it and produced lemons the size of footballs, and the third dormant tree sat quietly in the front yard.
While we occasionally picked one to squirt into fresh salads or pasta dishes for a bright citrusy note, the majority of the lemons made their way into baked goods and desserts. My dad and brother adore lemon treats (it’s all they ask for on their birthdays!), so we tried plenty of recipes.
Our favorite was a lemon bundt cake with lemon glaze, which usually appeared at least one birthday dinner each year. Sweet, light, and sunshiny—we rarely ended up with leftovers, even with just 5 of us celebrating! I must have inherited my sweet tooth from my family…
Not everything turned out quite as nicely as that cake. The popsicles we attempted one year tasted like pure lemon juice, no matter how much sugar we added, and the recipe for 100% whole wheat lemon muffins I tried turned out drier than the desert. We left them off of our brunch menu that weekend!
However, I decided to create my own recipe for Brunch Week here on AHB, one that was moist and tender and bright and cheerful and put those previous desert-cactus-muffins of my childhood to shame. The result? These Lemon Blueberry Muffins, which have the same texture as cupcakes!
True to my word, I made these 100% whole wheat. Instead of regular whole wheat flour, I went with whole wheat pastry flour because it’s lighter texture and milder wheat-y flavor. This means that the muffins will definitely stay moist and tender, and it also allows the lemon flavor to really shine.
Greek yogurt also adds to the muffins’ tender texture. It’s my favorite secret weapon in healthier baking! Greek yogurt adds the same moisture of butter or oil for a fraction of the calories. Bonus: It gives your baked goods a little protein boost too!
The citrus flavor comes from two sources: lemon juice and lemon zest. The latter actually provides the majority of the iconic taste because the oil in the lemon peel contains a more concentrated flavor than the juice. Don’t skip it! You’ll need about 1 medium lemon, and try to pick one that’s completely yellow. Any green spots tend to taste bitter.
And of course, the blueberries! Although I almost always bake with frozen (they’re cheaper and readily available year-round), I went with fresh for these muffins. Frozen blueberries usually bleed and turn muffin batter slightly gray, and I wanted these muffins to have a pretty yellow hue, just like the sun.
Yes, I added a lot of blueberries! I prefer a high fruit-to-muffin ratio, so these muffins are positively packed. It’s always disappointing to bite into a blueberry muffin and not get a single piece of fruit, so these are the exact opposite. I want at least two berries per bite instead!
Even better? All of that juice from the berries helps the muffins taste even more tender!
Because various members of my family are trying to eat fewer baked goods (and thus have me somewhat questioning whether we’re related…), I intentionally designed this recipe to yield half a batch—just 6 muffins. Enough for one week’s worth of breakfasts or snacks, or the perfect amount for one weekend family brunch. No tempting leftovers to worry about!
Because with all of those gorgeous juicy berries? My self-control would fly straight out the window!
| Small-Batch Lemon Blueberry Muffins | | Print |
- 1 cup (120g) whole wheat pastry flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 1 tbsp (5g) lemon zest (about 1 medium lemon)
- ½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- ¼ cup (60mL) agave
- ¼ cup (60g) plain nonfat Greek yogurt
- 2 tbsp (30mL) lemon juice (about half of 1 medium lemon)
- 2 tbsp (30mL) nonfat milk
- ¾ cup (125g) fresh blueberries
- Preheat the oven to 350°F, and lightly coat 6 muffin cups with nonstick cooking spray.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the agave and Greek yogurt, mixing until no large lumps remain. Stir in the lemon juice. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour, and stirring until just barely incorporated. Gently fold in the blueberries.
- Divide the batter into the prepared muffin cups. Bake at 350°F for 20-22 minutes, or until the tops feel lightly firm to the touch. Cool in the pan for 10 minutes before carefully transferring to a wire rack.
White whole wheat flour or all-purpose flour may be substituted for the whole wheat pastry flour.
I recommend using fresh blueberries since frozen tend to bleed and turn the batter gray. However, if using frozen, the bake time may need to be increased.
{clean eating, low fat, low calorie}
More lemon muffin recipes from other food bloggers…
♥ Raspberry Lemon Muffins by Crunchy Creamy Sweet
♥ Meyer Lemon Muffins by French Press
♥ Lemon Streusel Yeasted Coffee Cake Muffins by The Sweet {Tooth} Life
♥ Vegan Meyer Lemon Poppy Seed Muffins by Minimalist Baker
Should I measure the flour out by weighing? by packing it in? On your other recipes you specified, so I was just wondering why not here..