Healthy Lemon Blueberry Muffins With Honey

These Healthy Lemon Blueberry Muffins are baked with honey instead of white sugar, giving them a richer taste and an overall healthier muffin.

Lemon and Blueberry are such classic flavoring pairings. 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 richness and more depth of flavor that white sugar just can’t do on its 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 overthinking ways, I went back and forth on whether to include the bit of brown sugar on top for the streusel. But truly that small bit of 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 Them

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 to 350℉. 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 the 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.

Top with a spoonful of streusel topping.

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

Substitutions

You can sub out the lemon juice altogether 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 altogether.

Pin For Later

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

Check Out More Favorites!

Apple Cake

Easy Blueberry Tart

Strawberry Coffee Cake

Simple Chocolate Cake with Buttercream Icing

Peach Tart

**Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Thank you for sharing!