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Whole Wheat Lemon Blueberry Muffins | by Stacey Mattinson, MS, RDN, LD

Whole Wheat Lemon Blueberry Muffins

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast, Brunch
Cuisine American
Servings 24 mini-muffins
Calories 93 kcal

Ingredients
  

  • 2 Tbsp canola oil (or you can use non-stick cooking spray)
  • 2 c white whole wheat flour
  • 1/3 c sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/4 c chilled butter, cut in small pieces
  • 1 1/4 c lowfat buttermilk (or I used 1 1/4 c high protein milk mixed with 1/2 Tbsp lemon juice - allow to sit out ~5 min until milk begins to curdle)
  • 1 Tbsp grated lemon zest
  • 1 egg, lightly beaten
  • 1 c blueberries
  • 1 Tbsp fresh lemon juice
  • 1/2 c powdered sugar

Instructions
 

  • Preheat the oven to 400°F. Prepare muffin tins by dipping a paper towel (or towel) in a small cup with canola oil and spread on muffin tins. Alternatively, you may use a non-stick cooking spray.
  • In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Add in butter by cutting in with a pastry blender or two knives, until the mixture looks like a coarse meal. In the center of the mixture, make a small well..
  • In a separate bowl, whisk together the buttermilk, lemon zest and egg.
  • Add the wet ingredients to the dry ingredients by gradually adding using the well method (add wet ingredients to well, mix, create another well, add to well and mix, and so on). For fluffy muffins, do not over-agitate the flour. Carefully fold in blueberries.
  • For 24 mini-muffins, bake for 10 to 12 minutes (10 minutes for soft, lighter muffins or 12 minutes for slightly firmer, more golden muffins). For 12 large muffins, bake for 18 to 20 minutes.
  • While muffins are cooling, prepare icing by combining lemon juice and powdered sugar in a small bowl and beating well. Take a small plastic baggy and cut the corner (about a quarter inch). Add the icing to the plastic baggy, squeeze the icing down to the cut corner, and drizzle on top of muffins.

Nutrition

Calories: 93kcalCarbohydrates: 13gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 6mgSodium: 109mgPotassium: 4mgFiber: 1gSugar: 7g
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