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Healthy No-Added-Sugar Blueberry Lemon Blender Muffins

Healthy No-Added-Sugar Blueberry Lemon Blender Muffins - featured image
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Quick and easy muffins made in a blender with no added sugar, featuring bright lemon zest and juicy blueberries for a healthy, delicious treat.

Ingredients

Scale
  • 1 1/2 cups (180g) whole wheat flour (or all-purpose flour for a lighter texture)
  • 1 1/2 tsp baking powder (aluminum-free for best taste)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (240ml) unsweetened almond milk (or any milk of choice)
  • 1/3 cup (80ml) melted coconut oil
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • Zest of 1 large lemon (about 1 tbsp)
  • 1 tbsp fresh lemon juice
  • 1 1/4 cups (180g) fresh blueberries (or frozen, thawed and drained)
  • Optional: 2 tbsp ground flaxseed
  • Optional: 1/4 cup chopped nuts like walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with liners or lightly grease it.
  2. Prepare the lemon zest and juice. Zest one lemon (about 1 tablespoon), then cut and squeeze out 1 tablespoon of fresh lemon juice. Set aside.
  3. Combine dry ingredients in the blender: whole wheat flour, baking powder, baking soda, salt, and optional ground flaxseed. Pulse a couple of times to mix.
  4. Add wet ingredients: unsweetened almond milk, melted coconut oil (cooled slightly), eggs, vanilla extract, lemon zest, and lemon juice into the blender.
  5. Blend on medium speed for about 30 seconds until the batter is smooth and well combined. If too thick, add a splash more milk (1 tbsp at a time).
  6. Transfer the batter to a large bowl, then gently fold in the blueberries using a spatula.
  7. Using an ice cream scoop or spoon, fill each muffin cup about 3/4 full.
  8. Bake for 18-22 minutes until tops are golden and a toothpick inserted comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not over-blend the batter to avoid dense muffins. Use room temperature eggs for better rise. Fold blueberries gently to prevent bruising. Grease muffin tin or use liners to prevent sticking. Oven temperatures vary; start checking muffins at 18 minutes. Muffins freeze well for up to 3 months. For vegan version, replace eggs with flax eggs and use plant-based milk and oil. For gluten-free, swap flour with gluten-free blend.

Nutrition

Keywords: healthy muffins, no added sugar, blueberry muffins, lemon muffins, blender muffins, quick muffins, whole wheat muffins, gluten-free option, vegan option

Find it online: https://snappyspoon.com/healthy-no-added-sugar-blueberry-lemon-blender-muffins-easy-5-minute-recipe/