Love & Zest

Recipes delivered to your inbox + our BONUS weeknight dinner guide for stress free meal planning.

Home » Lemon Berry Breakfast Muffins

Lemon Berry Breakfast Muffins

By 14 Comments

Jump to Recipe·Print Recipe
These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!

These Lemon Berry Breakfast Muffins with whole wheat flour, coconut oil, lemons, blueberries and raspberries make for a wholesome snack or breakfast!

My son absolutely loves muffins. He comes by it naturally because here lately a deliciously baked muffin and coffee is what I like to eat first thing in the morning, or paired with tea in the afternoon.
These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!
My grandmother from Alabama was a baker and so is my mama. As a result, they are in part the reason that I started this blog – to create healthier recipes from family favorites! As you can imagine, southern baking back in the day was often laced with lard and loads of sugar!
These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!

These Lemon Berry Breakfast Muffins were adapted from my granny’s lemon cupcake recipe and were one of the treats that I made that first year we were married. A classic southern recipe that tasted delicious but didn’t always leave me feeling my best.

I’m here to tell you that modifications CAN be made to some of your favorite traditional recipes to create a more wholesome, well-balanced recipe!

No lard or processed sugar, please.

These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!
When I make a batch of these Lemon Berry Breakfast Muffins, we typically eat on them for days so that’s the reason why I like them to be as healthy as possible. And why they are now referred to as breakfast muffins instead of cupcakes since they are healthy enough to eat for a well-balanced breakfast!
Sure, we eat sugar laden muffins, cookies, and baked goods every so often but doing it on the regular adds up and just doesn’t make us feel our best!
These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!

How many calories are in blueberry muffins?

These specific muffins contain less than 200 calories each! Yep, you read that right. I don’t know about you guys but it’s so rare these days to find a muffin for even under 400 calories. That’s another reason why I enjoy recreating classic souther recipes! No need to eliminate your favorite foods when you can modify the recipe with just a few ingredient tweaks.

How to make muffins?

Fortunately, most muffins are a one-bowl kind of recipe. Something I’ve always kept in mind when it comes to muffins is being careful not over mix the batter. However, I definitely have the tendency to want to over mix it so I can make sure all ingredients are incorporated together. As a result of over mixing, you get a dense, thick muffin that’s just blah. Also, I’m sure to fold in the berries instead of mixing them in because folding in the mix-ins is a gentler method that avoids over mixing the batter as well.

These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!

Don’t need 12 muffins laying around the house? Neither does this family of 3! Try freezing the muffins in a freezer safe bag and pop them in the microwave for about 20 seconds when it’s breakfast time. Personally love to pair my warm muffin with a warm cup of coffee or tea. Just straight up YUM!

So grab a fresh taste of summer with these Lemon Berry Breakfast Muffins.

More muffin recipes:

Print

Lemon Berry Breakfast Muffins

★★★★★

4.7 from 3 reviews
  • Author: Kristina LaRue
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 12 muffins 1x
Print Recipe
Scale

Ingredients

  • 2 cups 100% white whole wheat or spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 cup unsweetened vanilla almond milk
  • 1 tablespoon lemon zest, packed
  • 3 tablespoons lemon juice, divided
  • 1 cup blueberries
  • 1/2 cup raspberries

Instructions

  1. Preheat oven to 400 degrees F. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  2. In separate bowl, whisk together maple syrup, coconut oil, egg, almond milk, lemon zest, and lemon 1 tablespoon lemon lemon juice. Set aside.
  3. Place berries in small bowl and gently coat with 2 tablespoons flour mixture.
  4. Add the liquid mixture to the dry flour mixture and mix until incorporated.
  5. Gently fold in berries.
  6. Coat 12 count nonstick muffin tin with coconut oil or line with muffin papers.
  7. Spoon batter evenly into 12 muffin cups and bake for 18 minutes, or until toothpick inserted into center of muffin is clean.
  8. Allow to cool for 5 minutes before transferring to a wire rack.
  9. Using a pastry brush, spread remaining lemon juice evenly on top of the muffins.
  • Category: Bakery
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 162
  • Sugar: 10g
  • Sodium: 124mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 16mg

Keywords: lemon blueberry breakfast muffins

If you tried this recipe or any of our recipes, please leave a comment and rate the recipe. We love hearing from you! You can also tag #loveandzest on social media. To stay up-to-date, FOLLOW US on Instagram @LoveandZest, Pinterest, and Facebook.
Disclosure: This post contains Amazon affiliate links to products we believe in, which means that even though it doesn’t cost you anything extra, Love & Zest will receive a small amount of money from the sale of these items.

 

Join Our Private Facebook Community for young mamas

A modern motherhood collective facebook group.

Comments

  1. Putting lemon juice on the muffins at the end was a great touch. My biggest problem with them was that the paper stuck to the muffins.

    ★★★★

    Reply

  2. These muffins are the muffins I will judge other muffins by lol!! The lemon flavor is so delish!! This recipe is definitely going to be a staple!!

    Reply

  5. These sound great! I love muffins too, but always feel a bit guilty when they’re laden with butter and sugar. These look delicious and totally healthy enough to be a daily indulgence!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Love & Zest

JOIN 10,000 OTHERS AND GET ACCESS TO MY FREE LIBRARY OF RESOURCES: Our latest Weeknight Dinner Guide to make getting dinner on the table easier is now available!