muffins in a muffin tin with blueberries scattered around it

Healthy Lemon Blueberry Muffins

  • Author: Lauren Grant
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat


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!



  • 2 ¼ cups whole-wheat pastry flour (245g), plus 1 teaspoon for blueberries
  • ¼ cup cornstarch (35g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 cup plain greek yogurt*
  • ½ cup honey
  • ⅓ cup olive oil
  • 2 large eggs
  • 2 lemons, zested
  • 1 teaspoon pure almond extract (or vanilla)
  • 1 ½ cups fresh blueberries (214g)**
  • 2 tablespoons turbinado sugar (optional)***


Heat oven to 425°F (218°C). Line a 12-cup muffin tin with cupcake liners (or grease the cups with nonstick spray).

Whisk together 2 ¼ cups flour, cornstarch, baking powder, baking soda, and salt in a large bowl, set aside.

Whisk together yogurt, honey, oil, eggs, 1 tablespoon lemon zest, and almond extract until smooth.

Add yogurt mixture to flour mixture and stir until mostly incorporated but some pockets of flour remain.

Toss blueberries with remaining 1 teaspoon flour to coat; fold blueberries into the batter just until combined.

Divide batter (it will be thick) between muffin cups, about 5 tablespoons per cup. Combine turbinado sugar with 1 teaspoon lemon zest and sprinkle evenly over cups of batter.

Bake muffins 5 minutes at 425°F then, keeping muffins in oven, reduce oven temperature to 350°F (177°C) and bake until a toothpick inserted in the centers comes out clean, 16–18 minutes more. Total bake time is about 23 minutes.

(For mini muffins, bake 11–14 minutes at 350°F (177°C).

Transfer muffin tin to a wire rack and cool 5 minutes, then transfer muffins from pan to wire rack to cook completely.


*GREEK YOGURT: I use nonfat Greek yogurt, but you can use 2% or full-fat as well. Just make sure to use Greek yogurt. You can also substitute sour cream for the Greek yogurt here.

**BLUEBERRIES: fresh blueberries are best here (I like to seek out blueberries on the smaller side—they’re more flavorful). You can also use frozen blueberries, if you do, don’t thaw them prior to adding them to the batter, add them frozen. Lastly, if you’re using frozen, try to find some frozen wild blueberries, they add tons of flavor!

***TURBINADO SUGAR: turbinado sugar is raw sugar and has a coarse texture. Not only does it add a dose of sweetness, but it also adds some crunch. You can skip using it, or you can use regular sugar, sucanat or coconut sugar instead.


  • Serving Size: 1 muffin
  • Calories: 150
  • Sugar: 15g
  • Sodium: 116mg
  • Fat: 6.5
  • Saturated Fat: 1g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 31mg

Keywords: healthy lemon blueberry muffins, healthy muffins, lemon blueberry muffins