Healthy Lemon Blueberry Muffins

Healthier Lemon Blueberry Muffins for Kids!

Muffins can be part of a healthy diet, especially when you can incorporate nutrient dense foods like blueberries.  We get so many questions about making, freezing and storing muffins. It makes sense, since cooking has the potential to be a big production when you have kids under tow.  Cooking once and eating all week can be such a relief!  So, I thought I’d address the most popular ones today.

Can blueberry muffins be frozen?

Not only can blueberry muffins be frozen, the taste and texture does not suffer after they’ve defrosted.  In order to freeze, we first bake and cool the muffins completely.  Then, we toss into a freezer safe, zip top bag, making sure not to over stuff the bag.   When we want to defrost them, there are three methods.  First, and preferable to me, we set them out the evening before we want to eat them. They defrost on the counter over night, and in the  morning, they ware ready to eat.  If we forget this, we can put it in the microwave for about 30-60 seconds.  I like to wrap them individually in a paper towel or napkin.  Lastly, if you don’t like the microwave idea, you can wrap the muffins individually in foil, and put them in the oven for about 10 minutes while they warm up.

How long are blueberry muffins good for?

If you store muffins in the freezer, they should be good and keep their flavor for about 3 months. If you keep them in the pantry, I would eat them within 3-4 days of making them. They will begin to dry out, so they won’t taste as moist as the first day when stored in the pantry.


How to make blueberry muffins without eggs?

Eggs are perfect for muffins because it not only provides structure and bonding to the muffin, but it also assists with the rise of the muffin.  There are many kids with egg allergies though, and for a baked product like blueberry muffins, there can be a substitute!  To replace the egg for binding, applesauce or mashed banana can do the job.  Just replace the same volume in equal amounts.  For example, 1/2 of a banana would be the same volume approximately as one egg.  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.

Why do you use buttermilk for blueberry muffins?

When we add buttermilk to our muffins, I can tell a distinct improvement!  Buttermilk helps keep the muffins moist, light, and fluffy.  It breaks down the tough gluten bonds keeping the muffins flaky.  Buttermilk also changes the pH of the batter, so your baked goods are less likely to brown while cooking, giving muffins a nice light golden finish.  Many people don’t know this, but you can make your own buttermilk if you don’t have any.  We use 1 cup of milk with a tablespoon of lemon juice. Leave it on the counter to curdle slightly. After about 5-10 minutes you have buttermilk!

How to make blueberry muffins healthy?

My final word about blueberry muffins is how to make them healthier.  There are three major things that can make a muffin healthier. The first is using whole wheat flour.  The more whole wheat flour you can use and still have the muffins taste great, the better.  Whole wheat flour provides fiber and B Vitamins that refined white flour is missing.   This blueberry muffin recipe uses 100% whole wheat four and they taste great!  Another grain to incorporate is bran for extra fiber. Check out our blueberry bran muffins here.  Secondly, extra berries! Blueberries are a super food, and the more that you can incorporate without the muffin falling apart altogether, the better! And the third  is to lower the sugar.  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.

We hope you like these healthy lemon blueberry muffins. Save or pin it for later!



Lemon Berry Muffin

Healthy Lemon Blueberry Muffins
Serves: 12
Prep Time: 15 m
Cook Time: 20 m


  • 12 standard – cupcake liners
  • 3/4 cup – flour, whole wheat
  • 3/4 cup – flour, all-purpose
  • 3/4 cup – sugar
  • 2 teaspoon – baking powder
  • 1/2 teaspoon – salt
  • 4 tablespoon – olive oil
  • 1/8 cup – applesauce, unsweetened
  • 2/3 cup – buttermilk
  • 1 teaspoon – lemon extract
  • 1 large – egg
  • 1 cup – blueberries


  1. Preheat the oven to 400°F. Spray muffin cups lightly with cooking spray or use cupcake liners.
  2. Combine the flours, sugar, baking powder, and salt in a large bowl.
  3. In a small bowl, whisk together the oil, applesauce, buttermilk, lemon extract, and egg until incorporated. (No lemon extract? Use 2 tablespoons fresh lemon juice!)
  4. Add the wet ingredients to the dry and mix just until combined. Gently fold in the blueberries.
  5. Divide batter evenly among the muffin cups (using an ice cream scoop works great here if you have one!).
  6. Bake for 20 minutes or until golden on top and the muffins bounce back when touched.
  7. Cool on a wire rack before serving.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 163 8%
  • Fat: 5 g 8%
  • Carb: 26 g 9%
  • Fiber: 1 g 4%
  • Protein: 2 g 4%
  • Sugar: 14 g
written by
Amy Roskelley

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Adina says:

I used 5 tblsp coconut oil, no applesauce, subbed coconut milk for buttermilk, decreased sugar to 1/4 cup with coconut sugar and added 1 ripe banane to the batter. Also used 50% almond meal. Turned out great!!

Erum Shiwani says:

What can I substitute the apple sauce with ?

Natalie Monson says:

You can increase the oil by 1 tablespoon if you don’t want to use applesauce.

Cristina Hooper says:

They turned out really good. I will definitely cut down on the sugar next time. They don’t need so much.

Kelly Searcy says:

These are divine! Doubled the recipe and got exactly 20 plump, full size muffins. Also subbed homemade coconut milk for the buttermilk, cut back on 1/3 of the sugar, used fresh lemon juice and didn’t have any apple sauce so I threw in a couple spoonfuls of coconut oil. Added 3 tablespoons of chia. Totally delicious, will make again and probably add a bit more lemon or a dash of zest.

Sylvia Constantinides Radaeva says:

Love it! I made these with frozen raspberries and fresh lemon juice. Also i used coconut milk instead of buttermilk and i added chiaseeds and flaxseeds and they came out delicious! Yum ?

Jessica Cline says:

Alicia says:

Kids and hubby looove them!

Ashley Gates Morgan says:

We loved these and I’m glad I could use fresh lemon juice instead of extract. That should be in the recipe instead.

Shay says:

Everyone in my family loved these! Easy to make – bringing them camping this wkend!

Lindsey Gonzales says:

I thought they were ok but everyone else loves them so I gave 4 stars

Allison says:

These didn’t last long in my house. Easy and tasty. I used Better Batter gluten free flour mix and they turned out great!

Marissa Christensen Palmer says:

I used raspberries instead of blueberries plus the zest of a lemon and these were perfect. Wish I made more!

Casey says:

I thought these were delicious. Quick and easy. Nice and moist and very sweet. Good lemon flavor too.

Rebecca says:

I doubled this recipe and it did not make 24–not even close. Only made 18–and the last 6 weren’t full-sized.

Embarina Tarigan says:

Jennifer Hauzen says:

These were great; I added lemon zest and vanilla extract! Kids loved them!

Donna says:

The whole family loved these!!

Roelien Gorter says:

Made them entirely with whole wheat flour and with coconut sugar imstead of regular sugar, so they turned out a little darker. Used a frozen berry mix instead of blueberries. Nice combo of tart and sweet taste. Kids didn’t want to try them yet (as a snack) – I’ll try again for breakfast tomorrow. 😉

Maruso Hendriks says:

Surupa Cuffman says:

Daniella Smith says:

Katherine Moyer says:

Erin Marks says:

Used greek yogurt and fresh lemon juice in place of buttermilk and lemon extract. Delicious!

Stacey Yarrish says:

Huge hit. Definitely will make again. Sub’d coconut sugar for white and sub’d 3/4 cup unsweetened almond milk with 2tsp lemon juice for buttermilk.

Anna Lisa Larson says:

Heather Kuehne says:

Jaime Ingalls Crooks says:

Delicious! I actually made them with maple extract instead of lemon. Very yummy!

Alison Gilmore says:

Absolutely Delicious!!

Christina Ramos says:

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.

Jacquie VR says:


Alicia Schroeder Dorton says:

We really enjoyed these muffins. Tested better cooled than warm

Lindsay Tucker says:

Blair Montgomery says:

Rachel Grundei says:

Didn’t have buttermilk so I substituted more applesauce and milk. Still delicious!

Mai Mai Lim says:

So moist and not too sweet!!

Elizabeth Neels says:

Subbed lemon juice for extract and Greek yogurt for buttermilk and apple sauce. They turned out amazing!

gina says:

they are delicious and easy to make. I didn’t have buttermilk so I used organic yogurt.

Healthy, Happy Eaters.
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Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.