Whole Wheat Lemon Blueberry Muffins are light and tender, bursting with fresh lemon and juicy blueberries for a wholesome breakfast or snack!
A few weeks ago, before I headed out of town to Canada, I spent a busy few days prepping to leave. My husband was coincidentally going to be away for a work trip on the same days that I was set to be gone, so my mom was coming over to our house to keep the kids. And while she's perfectly capable of wrangling the three of them on her own, I try to make things a little easier on her by making breakfasts and dinners before I leave so that all she has to do is feed the hungry mob without actually having to cook.
So before my trip, I whipped up a big batch of granola for breakfasts and snacks, and I also had plans to bake muffins with an extra pint of blueberries that had been hanging out in the fridge. I typically rely upon my tried-and-true Classic Blueberry Muffins recipe for such muffin-making, but I often swap in whole wheat pastry flour to up the health factor.
When my 7-year-old caught wind that I was making muffins, he asked if I could make them lemon, his favorite flavor for baked goodies. I initially told him no, because after all, I needed to use up those about-to-be-overripe blueberries. But then -- lightbulb moment -- it hit me that I could probably combine the two!
These Whole Wheat Lemon Blueberry Muffins were a success all around. They are wholesome yet light, boasting a tender crumb thanks to 100% whole wheat pastry flour (one of my favorite pantry staples when it comes to making baked goods more healthy).
Because the muffins bake at a relatively high temperature, they rise nicely and the tops get all golden and crunchy. The fresh lemon juice and zest add lovely flavor and the plump berries pop, oozing their sweet juices through the muffins.
The kids and my mom reportedly enjoyed these muffins for breakfast every day that I was gone, alongside hard-boiled eggs and fruit. The only downside was that by the time I returned from my trip, there was nary a muffin left for me! Fortunately, I'd swiped a couple early that morning of my departure, before my red-eye flight... 😉
Suffice it to say that Whole Wheat Lemon Blueberry Muffins will be going into rotation around here as our family's new favorite muffin recipe. I hope that you and yours love them just as much!
More Yummy Muffins
- Banana Bread & Chocolate Muffins
- Oatmeal Spice Muffins
- Savory Cheesy Zucchini Muffins
- Carrot Muffins
Whole Wheat Lemon Blueberry Muffins
- 3 cups whole wheat pastry flour
- 1 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 2 eggs, at room temperature
- 3/4 cup milk, at room temperature
- 1/4 cup fresh-squeezed lemon juice
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon zest
- 1/2 teaspoon pure lemon extract, optional
- 1 pint fresh blueberries, about 2 cups
- Preheat oven to 400°F. Line 18 muffin cups with paper liners.
- In a large bowl, whisk together whole wheat pastry flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, lemon juice, vanilla, lemon zest, and lemon extract (if using) until all ingredients are incorporated, but do not overbeat. Gently fold in the blueberries. Evenly divide the batter between the 18 prepared muffin cups.
- Bake for 18 to 23 minutes or until the muffins just test done with a toothpick, taking care not to overbake. After a few minutes, remove the muffins from the pans and cool on a wire rack, or eat them warm out of the oven with a pat of salted butter.
- You may use frozen blueberries in these muffins, but don't thaw them first. Doing so will just make them all mushy.
- This recipe comes together quickly in the bowl of a stand mixer, but you can also mix it in a bowl by hand if you prefer.
- For an extra special touch, sprinkle the muffins with coarse sparkling sugar before baking.