I used to make muffins often, but these days I really don’t. While I was eating gluten-free, I just didn’t get into trying to perfect the gluten-free muffin. (Although I did try a few versions of this recipe, and it was fabulous.) I guess I just got out of the habit after that.
When Meghan requested muffins last week, I was happy to jump back on the muffin-making train. I’d forgotten how versatile a muffin can be. A healthy muffin can make a great breakfast, snack, or dessert. And they are so quick to make, they really are a perfect little package for busy moms like me.
Notice the two empty spaces on the cooling rack? Tim couldn’t help himself and popped a muffin in his mouth right as I took them out of the oven. Then he had a second. Yeah, these are yummy.
For the record, Meghan originally asked for chocolate muffins, but I made these instead. So don’t be surprised if you see a chocolate recipe pop up on here soon. Until then, she was happy with these refreshing blueberry-lemon muffins.
Print100% whole grain blueberry-lemon muffins
Whole grain muffins that will be a hit with all the family!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup oat flour (you can grind rolled oats into flour using a blender if you don’t have oat flour on hand)
- 1/2 cup sucanat or organic sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsweetened almond milk (any milk of choice will work here)
- 3 tablespoons coconut oil, melted (melted butter or other oil will work here)
- the juice of one large lemon (about 2 tablespoons)
- the zest of one large lemon
- 1 large egg
- 1 cup frozen wild blueberries
Instructions
- Preheat oven to 400 degrees. Oil a muffin pan and set aside.
- In a medium bowl, combine the whole wheat flour, oat flour, sucanat, baking powder, baking soda, and salt. Stir well with a whisk.
- In a separate bowl, combine the milk, coconut oil, lemon juice, lemon zest, and egg. Stir well with a whisk.
- Add the wet ingredients to the flour mixture and stir it a few times with a wooden spoon. Stir in the frozen blueberries. {I do not thaw them; I take them right from the freezer to avoid coloring the batter blue} Stir until just combined; do not over mix.
- Spoon the batter into 12 oiled muffin cups. Bake at 400 degrees for 17 to 18 minutes or until the muffins are golden brown. Remove muffins from the pan immediately and cool on a wire rack. Enjoy!
Notes
heavily adapted from this recipe
Nutrition
- Serving Size: 1 muffin
- Calories: 189
- Sugar: 10.8g
- Sodium: 61.9mg
- Fat: 4.6g
- Carbohydrates: 32.5g
- Protein: 2.3g
Keywords: healthy muffins
Alexis @ Hummusapien says
March 20, 2013 at 12:50 pmBeautiful! I love the addition of fresh lemon juice and lemon zest. These would be wonderful for breakfast smeared with some coconut oil 🙂
Jen says
March 21, 2013 at 10:25 amIt’s great to come across a healthy muffin recipe, my little boy loves baking with me and we’ve just started experimenting with different recipes so I can’t wait to give yours a try.
Julie H. of Spinach and Sprinkles says
March 21, 2013 at 7:46 pmYou’re right- muffins can be pretty versatile! Breakfast, snack, or dessert! 🙂 ….This sounds like a great flavor combo; although I like Meghan’s idea too!!!
Madison says
March 29, 2013 at 9:30 pmI made these yesterday- They were super yummy! My 19 month old son agreed. I will definitely make these again in the future!
Maryea says
April 3, 2013 at 6:56 amGreat! Thanks for letting me know. 🙂
karen says
April 4, 2013 at 8:28 pmHi – I was wondering if I could use regular whole wheat flour instead of pastry flour? What is the difference in the two flours? I love your website – thanks!!
Maryea says
April 5, 2013 at 9:02 pmWhole wheat pastry flour is lighter so the final result isn’t as dense as regular whole wheat flour. You can use regular whole wheat flour, but it will likely taste a little bitter and the texture won’t be as light. I would suggest trying a mix of whole wheat flour and AP flour if you aren’t used to baked goods with 100% whole wheat flour. Otherwise, go for it!
Shannon says
April 5, 2013 at 5:57 pmThese are perfect! Totally my kind of recipe… Perfect amount of sweet, easy and fast, can be all organic… Only problem is there aren’t enough!;) My whole family loved and these will make a fairly regular appearance. Thank you again Maryea!
Maryea says
April 5, 2013 at 8:54 pmYou’re welcome! Most of the things coming out of my kitchen these days are “easy and fast” so you’ll definitely be seeing more of that kind of recipe coming up. 🙂
Corinna says
July 26, 2013 at 12:21 pmHi, I just made these and I tried to use just coconut flour (2cups). My batter doesn’t seem to be wet at all, it’s like a flaky crumble. Any suggestions how to fix it?
Maryea says
September 6, 2015 at 12:03 pmYou cannot substitute coconut flour 1:1. It absorbs much more liquid than wheat flour. You really can’t adjust this kind of recipe to use coconut flour very easily. If you really wanted to try, I’d suggest cutting the flour to 1 cup and adding about 5 eggs.
Velauria says
January 24, 2014 at 12:41 pmI made these using 1 cup AP flour and 1 cup whole wheat flour. I would not recommend them using that method, they were too dense and the texture was a little gummy. I have made dozens of batches of muffins so I’m pretty sure it wasn’t my technique. I think it’s just too much gluten using 2 wheat flours instead of the oat/wheat flour combination. I bet if I made them with a total of 1 3/4 cup wheat flours they would be much better. Or I could just not be lazy and get out the food processor to make the oat flour as you suggest! The flavour is nice with the lemon zest 🙂 Thanks for the recipe.
Maryea says
January 25, 2014 at 9:08 amInteresting. Thank you for your feedback and letting me know how they turned out with 1/2 AP and 1/2 WW.
Rebecca says
February 5, 2014 at 10:26 pmHi Maryea,
These muffins look wonderful – I love baking with whole grains too, and I’m especially happy when I see a muffin recipe that doesn’t use copious amounts of butter. Can’t wait to try this! Thanks for sharing.
Rebecca
http://cestsibonmd.blogspot.com
Maryea says
February 6, 2014 at 6:54 amYou’re welcome, Rebecca! I hope you give it a try. 🙂
Paulene says
March 13, 2014 at 12:34 amJust discovered your website and love it. My twinboys just turned one so meal time has been a little difficult. Happy that I found a website with healthy, yummy meals. I made these muffins tonight and love them. We’ll see how the boys like them tomorrow. I used skim milk and have never used almond milk….is there any difference?
Thanks!
Maryea says
March 13, 2014 at 6:03 pmThank you, Paulene! Skim milk is cow’s milk so it’s totally different from almond milk, but they both work fine in recipes like this. 🙂