Lemons paired with blueberries are a flavor match made in heaven. I love using these two together in dishes such as these lemon blueberry muffins. They make for a great snack or for a grab and go breakfast item. These muffins are lower in calories, sugar and fat than a typical muffin and are made using whole wheat flour giving you an extra fiber boost!
In the summer I always make it a habit to load up on blueberries when they are fresh, juicy and plump and I freeze a bunch so I have fresh blueberries to use year round.
Lemons are a must have item in my kitchen, they are great to help brighten up dishes as they help to pull flavors from other ingredients. The zest of a lemon is loaded with a rich lemony flavor and is great in baked goods such as these lemon blueberry muffins. Or try adding lemon zest to your oatmeal in the morning or to sautéed veggies to give the dish a boost of flavor.
One item that I love having on hand is dried buttermilk. It comes in handy when a recipe calls for this ingredient as I usually do not have fresh buttermilk on hand at all times. Dried buttermilk has a long shelf life making it great pantry item.
A health benefit of using dried buttermilk is that it is lower in sodium than its liquid counterpart. A ½ cup equivalent of dried buttermilk contains 67 mg of sodium versus 233 mg in liquid buttermilk. Baked goods can often be a hidden source of sodium and this can be a simple tip to help lower your levels when cooking at home.
These muffins are very easy to make and take less than 30 minutes. One thing to consider is when you add your blueberries make sure to gently stir them into the batter to prevent them from squishing.
Fill the muffin tins to the top with batter for a larger muffin, this recipe will make about 12 large muffins. You can either spray the pan with cooking spray or use muffin wrappers.
So next time you are craving a lemony blueberry treat, try out this simple recipe to help satisfy your craving. This is one that my family makes again and again and I am sure yours will too!
Whole Wheat Lemon Blueberry Muffins
Author: Brittany Sparks
Makes: 12 Muffins
Prep Time: 10 min
Cook Time: 18 min
Total Time: 30 min
½ Cup Buttermilk
½ Cup Lemon Juice (~2 Lemons)
Zest of 2 Lemons (~1 Tbsp)
¼ Cup Canola Oil
½ Cup Sugar
1 Large Egg
2 Cups Blueberries
2 Cups Whole Wheat Flour
½ Tsp Baking Powder
½ Tsp Baking Soda
Preheat the oven to 350 Degrees.
In a large bowl combine the buttermilk, lemon juice, lemon zest, canola oil sugar and egg. Mix well.
In a small bowl add the flour, baking powder and baking soda and mix. Add to the wet ingredients, stirring to combine. Gently stir in the blueberries.
Spray a muffin tin with cooking spray. Fill muffin tins with the batter and then bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean.
Let rest in the muffin tins for about 5 minutes, then gently remove and place on a wire rack to cool.
Store muffins in an airtight container for up to 4 days, or store in the fridge for up to one week.
If using dry buttermilk add the powder to the flour mixture and after incorporating in the wet ingredients add in the recommended amount of water per package instructions.