Lean & Clean Cookbook

Desserts & Treats

Love food. Love cooking. No chef required.

Created by Lee Dowdle

Lemon Blueberry Greek Yogurt Muffins

Lemon Blueberry Greek Yogurt Muffins

Serves 12 muffins

Prep: 15 minutes • Cook: 25 minutes

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Fresh blueberries and bright lemon come together in soft, moist muffins made with Greek yogurt, oat flour, and almond flour. Fresh lemon zest and juice provide plenty of citrus flavor while honey adds just enough sweetness, making these an easy baked treat that works just as well for breakfast, an afternoon snack, or dessert.

Ingredients

  • 1 1/2 cups gluten-free oat flour
  • 1/2 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup plain Greek yogurt
  • 1/3 cup honey or pure maple syrup
  • 1/4 cup avocado oil or melted butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/4 cups fresh blueberries
  • 1 teaspoon honey mixed with 1 teaspoon fresh lemon juice for brushing, optional

Instructions

  1. Preheat the oven to 350°F and lightly grease a 12-cup muffin pan or add muffin liners.
  2. Add all ingredients except the blueberries to a large bowl and stir until combined.
  3. Add the blueberries and gently stir them into the batter.
  4. Divide the batter evenly among the 12 muffin cups.
  5. Bake for 18 to 22 minutes, until the muffins are lightly golden and cooked through.
  6. Let cool for 5 to 10 minutes before removing from the pan.
  7. For extra lemon flavor, lightly brush the warm muffins with the optional lemon-honey mixture.

Notes & Tips

  • Fresh lemon zest provides most of the lemon flavor, so do not skip it. Zest the lemon before squeezing it for juice.
  • Do not overmix the batter after combining the wet and dry ingredients. Gentle mixing helps keep the muffins soft and tender.
  • Fresh blueberries provide the best texture, but frozen blueberries can be used without thawing. Fold them into the batter while still frozen to help prevent the batter from turning purple.
  • The optional lemon-honey finish adds a brighter citrus flavor and a touch of sweetness without creating a heavy glaze.
  • For a slightly stronger lemon flavor, add another teaspoon of fresh lemon zest rather than additional lemon juice, which can affect the texture of the muffins.
  • Verify that the oat flour, baking powder, and other packaged ingredients are certified gluten-free if needed.
  • Store the muffins in an airtight container in the refrigerator for up to 5 days.
  • The muffins can be frozen for up to 2 months. Freeze individually and thaw overnight in the refrigerator or briefly warm before serving.
Nutrition: 165 cal • 5g protein • 7g fat • 22g carbs