A refreshing and healthy lemon blueberry muffin that’s so perfect for the morning or an afternoon snack. Made with only the best ingredients!
I’ve always loved lemon and blueberry together. The flavor combo is just always so refreshing and tasty. Anyone else agree!? If so, then you’ll love these! These muffins have such a fresh flavor and the texture is really soft and moist.
And like always, they’re only made with simple, high-quality ingredients. There’s no gluten, dairy or refined sugar in this recipe. It’s only sweetened with mashed banana, honey and blueberries! This is a recipe that will make your mouth and tummy feel good.
Ingredients for Lemon Blueberry Muffins:
- Ripe banana
- Honey
- Soft/melted butter
- Egg
- Vanilla extract
- Lemon juice + zest
- Baking soda
- Almond Flour
- Blueberries
How to Make Lemon Blueberry Muffins:
First, preheat the oven to 350°F and line muffin tin with liners, coconut oil or other non-stick oil.
Then mix all of the ingredients together in a large bowl. To make this process easier, I melted the honey and butter together on the stovetop prior to adding to the bowl. The honey I have is very hard and sticky, but if yours is runnier you might not need to do this.
After mixing the ingredients together, pour the mix into muffin tins and top with additional blueberries and lemon zest!
Bake for about 22 minutes or so or until a toothpick comes out clean.
Scroll down to get the full recipe or pin it for later!
Lemon Blueberry Muffins
A refreshing and healthy lemon blueberry muffin that’s so perfect for the morning or an afternoon snack. Made with only the best ingredients!
- Prep Time: 15
- Cook Time: 22
- Total Time: 37 minutes
Ingredients
- 1 medium ripe banana, mashed
- 1/4 cup honey
- 2 tbsp soft or melted butter
- 1 egg
- 1/4 tsp vanilla extract
- 1/4 tsp baking soda
- 1 1/2 cups almond flour
- 1/2 cup blueberries + more for topping
- Juice of one lemon + zest for topping
Instructions
- Preheat oven to 350°F and line a muffin pan with liners, coconut oil or other non-stick oil.
- Mix ingredients together in a bowl.
- Pour mix into individual muffin tins and top with additional blueberries and some lemon zest.
- Bake for about 22 minutes or until a toothpick comes out clean.
Notes
For this recipe, it only takes about half a lemon worth of zest to top the muffins prior to baking. This adds a stronger lemon flavor and I highly recommend it, but feel free to use as much or as little as you want.