Lemon Blueberry Muffins

Lemon Blueberry Muffins
Preparation time
5 mins
Cooking time
15 mins
Easy Recipes
20 people

Lemon Blueberry Muffins.

Yesterday being Mother’s Day, I was completely convinced that baby boy was going to make his appearance. I woke up excited about it! I even tried to force the issue – ate spicy food for breakfast, lunch AND dinner; blasted tribal music and busted out some (highly uncoordinated) belly dancing; walked for 2 hours; took the stairs; did lots of squats…


Lemon Blueberry Muffins


  • 2 cups white whole wheat flour
  • 1/3 cup honey
  • 1/3 cup coconut oil, melted
  • 1/3 cup unsweetened applesauce
  • 1/4 cup plain greek yogurt
  • 1 egg
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries


  1. Preheat oven to 375.
  2. In a large bowl, add honey, coconut oil, applesauce, greek yogurt, egg, fresh lemon juice, and vanilla extract.
  3. Using a fork mix until combined.
  4. Add in white whole wheat flour, baking soda, cinnamon, and salt. Using a spatula, mix until wet and dry ingredients are completely combined!
  5. Fold in the blueberries.
  6. Line each muffin tin with a cupcake liner (or spray with pam so muffins don’t stick to pan if not using liner).
  7. Fill each muffin tin ? of the way full.
  8. Bake for 15-17 minutes. Serve

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