We could not be more excited to share these easy blueberry muffins with you! We absolutely love muffins and these are no exception. They are packed with the bursting flavors of blueberries in every bite. These muffins make for the perfect breakfast or snack. Our muffins were gone within a matter of days because we loved them so much.
But, if that’s not enough, it gets even better because we made an incredible lemon glaze to drizzle on top! This is truly the ultimate recipe and the flavors of the blueberries and lemon are amazing together!
How To Make Easy Blueberry Muffins
These blueberry muffins are super easy to make! First, rinse the blueberries in a strainer and put them on a paper towel to absorb the moisture. Let them sit while you make the muffin batter.
Then, mash the bananas in a large bowl. Make sure to mash them to a fine consistency so that there are no large chunks. After that, add the unsweetened applesauce, 0 fat Greek yogurt, vanilla extract, lemon zest, lemon juice, and eggs to the bowl. Then, combine the ingredients.
Next, add the flour, sugar, baking powder, and salt to the large bowl.
Combine all of the ingredients while making sure not to overmix. Then, make sure the blueberries are completely dry and add them to a separate bowl. Toss them with flour to absorb any moisture.
After that, lightly fold the blueberries into the batter.
Next, lightly spray a non-stick silicone muffin pan with oil. Then, evenly form the muffins and bake them. After that, let them cool and enjoy!
These blueberry muffins are delicious on their own or drizzled with our incredible lemon glaze.
How To Make Lemon Glaze For Muffins
To make the lemon glaze, mix the powdered sugar or powdered monk fruit sweetener, vanilla extract, lemon zest, lemon juice, and milk. Also, make sure the muffins are cooled so the glaze sticks. Once cooled, drizzle the glaze on top and enjoy!
Are Blueberry Muffins Healthy?
These blueberry muffins are much healthier than store-bought muffins. These muffins are healthy because they are made with natural ingredients and we also included a sugar-free option! We even made a lemon glaze to drizzle on top!
Can Blueberry Muffins Be Frozen?
Yes, these homemade blueberry muffins can be frozen. However, it is best to freeze them without the lemon glaze on top. They will last up to 3 months in the freezer. They are perfect to reheat and enjoy whenever you are craving a blueberry muffin!
Can I Make Blueberry Muffins With Frozen Blueberries?
Yes! You can make blueberry muffins with frozen blueberries. We used frozen wild blueberries in this recipe. Feel free to use those or regular frozen blueberries. Also, fresh blueberries work well. All of these options work perfectly in this recipe! The key is to make sure the blueberries are completely dry before folding them into the batter. That is why we let them sit on a paper towel and mix them with flour.
How To Evenly Distribute Blueberries In Muffins
First, make sure to rinse and dry the blueberries. We place ours on a paper towel while we make the muffin batter. This allows them to dry. To make sure they are completely dry, place them in a bowl with 1 tablespoon of flour. Then, toss the blueberries with the flour. After that, lightly fold them into the batter. This will remove any excess moisture and ensure that the blueberries will evenly distribute throughout the muffin.
More Muffin Recipes To Try Next!
- Healthy Pumpkin Spice Muffin
- Banana Apple Muffins That You Will Love
- Easy Apple Cinnamon Muffins Recipe
- Ultimate Healthy Chocolate Banana Bread
- Easy and Healthy Banana Bread No Sugar
- Join us on our YouTube channel for recipe videos!
Helpful Tools & Ingredients For Easy Blueberry Muffins
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EASY BLUEBERRY MUFFINS WITH LEMON GLAZE
Course: BreakfastCuisine: AmericanDifficulty: Easy14
servings15
minutes20
minutes128
kcalThese are the ultimate easy blueberry muffins with lemon glaze! The flavors of blueberries and lemon work perfectly together in this recipe.
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Ingredients
- For The Blueberry Muffins
2 bananas
1/2 CUP unsweetened applesauce
1/2 CUP 0 fat Greek yogurt
1 TSP vanilla extract
1/8 TSP lemon zest
1 TBSP lemon juice
2 eggs
1 ¾ CUP flour
3/4 CUP monk fruit or sugar
2 TSP baking powder
1/4 TSP salt
1 CUP fresh or frozen blueberries and 1 TBSP of flour
- For The Lemon Glaze
1/4 CUP Lakanto powdered monk fruit sweetener or powdered sugar
1/4 TSP vanilla extract
1/8 TSP lemon zest
1 TSP lemon juice
1 TSP milk of choice
Directions
- Rinse the blueberries in a strainer and put them on a paper towel to absorb the moisture. Let them sit while you make the muffin batter. We used frozen wild blueberries in this recipe, which are smaller than regular blueberries. Feel free to use these or regular fresh or frozen blueberries. The important thing is to make sure they are completely dry.
- In a large bowl, mash the bananas. Make sure to mash them to a fine consistency so that there are no large chunks.
- Then, add the unsweetened applesauce, 0 fat Greek yogurt, vanilla extract, lemon zest, lemon juice, and eggs to the bowl. Combine the ingredients.
- To the large bowl, add the flour, sugar or monk fruit, baking powder, and salt. Combine all of the ingredients making sure not to overmix the batter.
- Make sure the blueberries are completely dry and add them to a separate bowl. Toss them with 1 TBSP of flour to absorb any moisture. Also, doing this helps the blueberries distribute evenly throughout the batter. After this step, lightly fold the blueberries into the batter so that they don’t break.
- Lightly spray a non-stick silicone muffin pan with oil so that the muffin batter doesn’t stick. Then, evenly form 14-16 muffins. Bake the muffins at 400 degrees F for 20-25 minutes. You can check if they are done by inserting a toothpick. If the toothpick comes out clean, the muffins are done. Then, let the muffins cool and enjoy! These muffins are delicious on their own or drizzled with our incredible lemon glaze.
- How To Make Lemon Glaze
- To make the lemon glaze, mix the powdered sugar or powdered monk fruit sweetener, vanilla extract, lemon zest, lemon juice, and milk. Make sure the muffins are cooled so the glaze sticks. Once cooled, drizzle the glaze on top and enjoy!
Recipe Video
Notes
- This recipe makes 14-16 muffins and the WW points are per serving. One serving is one muffin.
- WW Points™: 2 points *if you use a sugar-free sweetener
- To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
- Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.
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Nutrition Facts
14 servings per container
- Amount Per ServingCalories128
- % Daily Value *
- Total Fat
0.8g
2%
- Saturated Fat 0.2g 1%
- Cholesterol 22mg 8%
- Sodium 51mg 3%
- Total Carbohydrate
27.7g
10%
- Dietary Fiber 1.1g 5%
- Sugars 14.1g
- Protein 3.3g 7%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
