The smell of anything freshly baked is one of the great comforts in life! Enjoy these Healthy Lemon Blueberry Muffins!
Hopefully you’ll try these scrumptious and Healthy Lemon Blueberry Seed Muffins with nigella seeds or poppy seeds. These muffins are the perfect morning treat, or afternoon goodie with a cup of tea or coffee. Our team tried a few combos, and decided we had to share this version was the absolute winner. You know those recipes that get filled in the recipe box and you know you can back to again and again.
You can choose to add the lemon glaze or not. Shy away if you’re staying far from refined sugar right now. The glaze is the only part of the recipe that includes refined sugar. We adore baking without refined sugar. If that’s your style, try out this recipe for chocolate chip cookies with no refined sugar! As for the lemon glaze, the good thing is that you can just add as much as you like, or don’t like.
We originally wanted to make these with poppy seeds, but the store was fresh out, so we opted for nigella seeds and a little bit of chia seeds. Nigella seeds that were left over from making homemade bitters were the perfect and unexpected choice! The result in the muffins was absolutely delicious. The bonus is that nigella seeds are healthy for you.
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Ingredients for Healthy Lemon Blueberry Muffins
½ cup honey
1/4 cup melted coconut oil
1 cup plain Greek yogurt
Juice of one lemon
Lemon zest to taste (I did 2 tsps)
Zest of one lemon, some honey and powdered sugar (or skip this if you want to do a healthier muffin with no glaze.
½ tsp coarse salt
2 tsps baking powder
½ tsp baking soda
1 ¾ cups flour (choose your favorite, I used whole wheat)
1.5 tbsps nigella seeds
½ tsp chia seeds
1 ½ cups frozen blueberries lightly flowered
Optional Glaze for Healthy Lemon Blueberry Muffins
2 tbsp milk
1 tbsp lemon juice
1 tsp lemon zest
¾ cup confectioners sugar
Method for Lemon Blueberry Nigella Seed Muffins
Preheat your oven to 350 degrees
Line one muffin tray with liners. This made 12 muffins.
Mix together the dry ingredients and using a whisk so they are easily combined. Honey, melted coconut oil, eggs, Greek yogurt, lemon juice).
In a separate bowl, mix together the wet ingredients. 1 ¾ cups flour, ½ tsp baking soda, 2 tsps baking powder, ½ tsp baking soda, ½ tsp coarse salt, the seeds, and lemon zest.
Slowly add the wet ingredients into the dry until you feel like you have a fluffy and not overmixed batter.
Add a little flour to your blueberries so they don’t turn the batter completely purple. Then fold them into the batter.
Scoop into your cups with with an ice cream scoop, and carefully fill your muffin cups.
Bake for 25 Mins!
If you want to make a glaze, combine 1 tbsp lemon juice, 1 tsp lemon zest, with 2 tbsp milk, and ¾ cup of confectioners sugar. Add the confectioners sugar in slowly until you get the consistency you want!
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