These Lemon Berry Breakfast Muffins with whole wheat flour, coconut oil, lemons, blueberries and raspberries make for 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 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!
How many calories are in blueberry muffins?
How to make muffins?
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:
- 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
- Preheat oven to 400 degrees F. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In separate bowl, whisk together maple syrup, coconut oil, egg, almond milk, lemon zest, and lemon 1 tablespoon lemon lemon juice. Set aside.
- Place berries in small bowl and gently coat with 2 tablespoons flour mixture.
- Add the liquid mixture to the dry flour mixture and mix until incorporated.
- Gently fold in berries.
- Coat 12 count nonstick muffin tin with coconut oil or line with muffin papers.
- Spoon batter evenly into 12 muffin cups and bake for 18 minutes, or until toothpick inserted into center of muffin is clean.
- Allow to cool for 5 minutes before transferring to a wire rack.
- Using a pastry brush, spread remaining lemon juice evenly on top of the muffins.
- Category: Bakery
- Method: Oven
- Cuisine: American
- 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
Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
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