Lemon Blueberry Muffins

Enjoy these Lemon Blueberry Muffins, a perfect blend of sweet blueberries and
tangy lemon. Made with wholesome ingredients, these muffins are ideal for
breakfast or a quick snack. They are easy to make, delicious, and can be made
gluten free. Start your day with these flavorful, moist muffins!

Servings: 12 muffins

Author:

Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

Course:

Breakfast Snacks & Appetizers [https://www.100daysofrealfood.com/wprm_course/snacks-appetizers/] Treats [https://www.100daysofrealfood.com/wprm_course/treats/]

Cuisine:

American

Instructions

1 Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with
paper liners or grease with cooking spray.
2 Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat
flour, baking powder, baking soda, and salt.
3 Mix Wet Ingredients: In a separate bowl, combine the applesauce, maple syrup (or
honey), eggs, melted coconut oil, lemon zest, and lemon juice. Whisk until well
combined.
4 Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir
until just combined. Gently fold in the blueberries, being careful not to
overmix.
5 Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups,
filling each about ⅔ full.
6 Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center
comes out clean. Allow the muffins to cool in the pan for 5 minutes, then
transfer to a wire rack to cool completely.
7 Serve: Enjoy your healthy lemon blueberry muffins warm or at room temperature!

Lemon Blueberry Muffins

Course:

Cuisine:

🧂 Ingredients

Instructions

Welcome to RecetteBook