healthy lemon blueberry muffins on a platter
Baking,  Kitchen Talk

Healthy Lemon Blueberry Muffins With Honey

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These Healthy and Delicious Lemon Blueberry Muffins baked with honey instead of white sugar, giving them a richer taste.

healthy lemon blueberry muffins on a white plate

Lemon and Blueberry is such a classic flavoring. They pair so well together that anytime I bake something with blueberries I find that adding some lemon zest or juice comes as second nature. In my kitchen I often bake with honey instead of white sugar. This healthier option makes baking less about guilt and more about the creation of a delicious treat. Whether an actual dessert or something more wholesome, like these muffins. I find that not only is honey a healthier option when sweetening our baked goods. But the simple truth is, the honey gives whatever you are baking a bit of a richness and more depth of flavor that white sugar just can’t do on it’s own. Just try my Rustic Carrot Cake if you don’t believe me.

Sure there is a place for white sugar. I haven’t been able to completely stray away from it. This recipe does call for just a bit of brown sugar for the streusel topping. Of course in my over thinking I went back and fourth on whether to include the bit of brown sugar on top for the streusel, but truly that small bit of the brown sugar is necessary for a proper streusel. I do believe it also adds a nice touch to these delicious muffins. But if you are trying to stay completely away from sugars, it is optional.

What You Will Need To Make These Healthy and Delicious Lemon Blueberry Muffins with Honey

1/2 cup raw honey

1 1/4 cup all purpose flour

2 tsp baking powder

1 cup of fresh or frozen blueberries

1 egg

1/2 cup melted butter

zest of 1 lemon

1 tbsp lemon juice and 1 tsp lemon extract (you can substitute 3 tbsp fresh lemon juice or 1 1/2 tsp lemon extract)

1/2 cup milk

Streusel Topping

3 tbsp all purpose flour

1 tsp cinnamon

2 tbsp melted butter

1/4 cup brown sugar

Directions

Preheat oven 350℉/177℃. In a large bowl sift together the baking powder and flour.

Zest lemon and mix. Set aside.

In a smaller bowl add melted butter, eggs, honey, lemon extract or juice and milk. Mix well.

Slowly add the batter to the flour mixture in the larger bowl. Give it a stir.

Add the blueberries and mix until just combined.

Mix together the streusel topping.

Spray muffin tin or add muffin cups. Using a 1/4 measuring cup add about a 1/4 cup or fill them about 3/4 of the way for each muffin insert. If filling to the top, you should get about 9 large muffins or if filling 3/4 of the way you will get about 12 smaller muffins from this recipe.

topping healthy lemon blueberry muffins with streusel

Top with a spoonful of streusel topping.

ready for the oven healthy lemon blueberry muffins

Bake for approximately 30 minutes or until you can pull a clean toothpick from the center of a muffin.

healthy lemon blueberry muffins in a muffin tin
healthy lemon blueberry muffins on a white plate
healthy lemon blueberry muffins on a white plate

Substitutions

You can sub out the lemon juice all together by adding 1 1/2 tsp of lemon extract or if you just have fresh lemon juice on hand, you can do 3 tbsp of lemon juice leaving out the extract all together.

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

healthy lemon blueberry muffins on a platter

Healthy Lemon Blueberry Muffins With Honey

Yield: Approximately 9 large or 12 small muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

a delicious lemon blueberry muffin topped with streusel and sweetened with honey instead of white sugar

Ingredients

  • 1 1/4 all purpose flour
  • 1/2 cup melted salted butter
  • 1 egg
  • zest of lemon
  • 1 tbsp lemon juice and 1 tsp lemon extract (see note below)
  • 1/2 cup honey
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • Streusel Topping
  • 3 tbsp flour
  • 2 tbsp melted butter
  • 1 tsp cinnamon
  • 1/4 cup brown sugar

Instructions

    1. Preheat oven 350℉/177℃.
    2. In a large bowl sift together the baking powder and flour.
    3. Zest lemon and mix. Set aside.
    4. In a smaller bowl add melted butter, eggs, honey, lemon extract or juice and milk. Mix well.
    5. Slowly add the batter to the flour mixture in the larger bowl. Give it a stir.
    6. Add the blueberries and mix until just combined.
    7. Spray muffin tin or add muffin cups. Using a 1/4 measuring cup add about a 1/4 cup or fill them about 3/4 of the way for each muffin insert. If filling to the top, you should get about 9 muffins or if filling 3/4 of the way you will get about 12 muffins from this recipe.
    8. Bake for approximately 30 minutes or until you can pull a clean toothpick from the center of a muffin.

Notes

*You can substitute 3 tbsp of fresh lemon juice or 1 1/2 tsp extract for lemon flavoring if you don't both fresh lemon juice and extract on hand.

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 219Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 171mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g

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