These nutritious, whole wheat lemon blueberry muffins low in added sugar are perfectly sweet!
I’m not sure about you – but baked goods have my heart! Now, we all know that muffins are usually just bald cupcakes (cue Jim Gaffigan)… but we can healthify it so it doesn’t have to be such a not-so-often food. You are going to love these whole wheat lemon blueberry muffins!
How I Healthified This Recipe
I did a few things to healthify this recipe:
- Used whole wheat flour to bump up the fiber content.
- Reduced the amount of sugar.
Fortunately the recipe I’ve adapted this from was already much lower in fat (and subsequently calories) than most! Usually muffins are made with a lot of butter… no like, a lot. When I made this, I also increased the protein content by using a high protein, fat-free milk mixed with lemon juice rather than using buttermilk.Try these #delicious #lemon #blueberry whole wheat muffins! Click To Tweet
Whole Wheat Lemon Blueberry Muffins
What’s White Whole Wheat Flour?
Instead of using regular whole wheat flour, I used white whole wheat flour. Not to be confused with regular, refined flour, white whole wheat flour is a whole grain flour made from white wheat! White whole wheat flour is milder in flavor and texture than regular whole wheat flour, which is made from red wheat. White whole wheat flour tends to not need as much added sweetener because of the milder flavor (this is because it doesn’t contain the same phenolic compounds as red white, if you want to get nerdy about it). Aside from being able to lessen the added sugar, using white whole wheat flour in these these muffins increased the fiber content – always a win.
Lemon & Blueberries
Using fresh lemons and blueberries in this recipe is definitely preferable! Fresh blueberries will help you avoid bleeding blue. The juice from frozen berries, if not prepared properly, will cause streaky muffins that are tainted blue. If you already have frozen blueberries on hand you want to use, rinse them first and pat them dry before adding them.
You will need a fresh lemon anyhow for the lemon zest, but certainly use lemon juice from fresh lemons for the icing! Fresh lemon juice significantly enhances the flavor over stored lemon juice. If you don’t already have one, *here’s a durable, easy-to-use zester.
What to Serve These With
For a complete meal, I’d suggest serving these with a high protein food like an egg and veggie scramble, quiche (you can try this one of mine!), Greek or Icelandic Skyr yogurt, milk or soymilk.
I hope you love this recipe! Write a comment below or send me a message here to let me know what you’d like to see from me next!
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