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, 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. These Healthy Lemon Blueberry Muffins do 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.

These Lemon Blueberry Muffins Are…

• Made with honey instead of sugar and other whole ingredients
• Can be made without the streusel topping for no added sugar at all
• Rich, flavorful homemade muffins with a tender crumb
•  Filled with fresh blueberries
• The perfect muffins for brunch or an easy breakfast
• ​Healthy muffins the whole family will love
• Muffins that all lemon lovers can appreciate

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

Tools

Sifter

Muffin Tin

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Directions

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

Zest lemon and mix. Set aside.

In a small bowl add the melted butter, eggs, honey, lemon extract, 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 in a separate bowl.

Spray the muffin tin or add muffin cups. Add 1/4 cup of mix to each insert. You can use a 1/4 measuring cup for consistency.

Top with a spoonful of streusel topping.

Bake for approximately 25 minutes or until you can pull a clean toothpick from the center of a muffin.

Baking Notes

• Use a 1/4 measuring cup to scoop the batter for consistency.
• If using frozen blueberries, be sure to thaw them and dab them with a paper towel to remove any excess moisture.
• If honey is crystalized, add it to a saucepan with the milk to warm it through until it liquefies.

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.

​How To Store

Store muffins in an airtight container or large plastic bag (ziplock) works great too. I store mine at room temperature however, with the fresh blueberries inside, these can be prone to mold quickly. For a longer shelf life, place the container in the fridge. 

FAQ

​Can I use frozen blueberries for this?

You can use fresh or frozen blueberries. If using frozen, I would recommend allowing them to come to room temperature and then straining off excess liquid before adding them to the muffin batter. 

Can I use coconut sugar in place of brown sugar?

You can easily swap out the brown sugar for coconut sugar in a 1:1 ratio.

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Easy Blueberry Tart

Strawberry Coffee Cake

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