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Lemon Blueberry Muffins

July 21, 2021 by Alyssa Fusco 1 Comment

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Is there a more refreshing combination than Lemon + Blueberry? These Lemon Blueberry Muffins are the perfect way to start your morning. Whether you have time to sit and drink your coffee or you’re in a rush and on the go, these muffins will not disappoint!

Lemon Blueberry Muffin with a bite taken out of it

Ingredients for Lemon Blueberry Muffins

All purpose flour

Baking Powder

Baking Soda

Salt

Maple Syrup

Cream Cheese or Light Cream Cheese

Coconut Oil

Almond Milk

Eggs

Lemons

Vanilla

Blueberries

Muffin with a bite taken out of it and lemon slices

Tips for making the best Lemon Blueberry Muffins

Cream Cheese

Don’t overmix

Coat the blueberries in cornstarch

Halfway through baking, place more blueberries on top and put back in the oven

Lemon Blueberry Muffin on a bowl of blueberries

How to make Lemon Blueberry Muffins

  1. Whip the softened cream cheese with the maple syrup, coconut oil, lemon zest, eggs, vanilla and almond milk.
  2. Add the flour, baking powder and baking soda and mix until just combined.
  3. Toss the blueberries in cornstarch and fold into the batter.
  4. Bake at 350 for 30 minutes. When there is 15 minutes left, remove and add blueberries to the tops of the muffins and continue baking.
A stack of muffins with blueberries and lemon slices

How to store Muffins

These muffins are best eaten fresh right out of the oven! However if you cannot seem to devour all 12 of your muffins… you can store these in a sealed container in the fridge for up to a week. When you want a snack, simple cut the muffin in half and toast it until warm. Add a pat of butter to each side and enjoy!

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Lemon Blueberry Muffins


  • Author: Alyssa Fusco
  • Total Time: 45 Minutes
  • Yield: 12 Muffins 1x
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Description

Start your morning off with these sunny and refreshing Lemon Blueberry Muffins. Add a pat of butter and toast them up in the toaster oven… you won’t be disappointed.


Ingredients

Scale

2+1/4C All Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2C Maple Syrup

4oz Cream Cheese or Light Cream Cheese

1/3C Melted Coconut Oil

1/2C Almond Milk

2 Eggs

Zest of 2 Lemons

1 teaspoon Vanilla

1C Blueberries + more for the top

1 Tbsp Corn Starch


Instructions

  1. Pre-heat the oven to 350 and spray a cupcake tin with nonstick spray.
  2. Whip the softened cream cheese with the maple syrup, coconut oil, lemon zest, eggs, vanilla, and almond milk.
  3. Add the flour, baking powder, and baking soda and mix until just combined.
  4. Toss the blueberries in cornstarch and then fold into the batter.
  5. Bake for 15 minutes, remove and add more blueberries to the tops of the muffins. Bake for 15 more minutes. 
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes

Keywords: Muffins, Lemon, Blueberry, Summer, Baking

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Tag @Macaroniebites on Instagram

Filed Under: Breakfast, Recipes, Snacks, Spring

About Alyssa Fusco

Alyssa Fusco is the recipe developer, food photographer, and blogger behind Macaroniebites. She started blogging in college and has been inspiring busy bees just like her to make fun, delicious, healthy, and approachable meals + sweet treats.

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  1. Double Chocolate Orange Muffins - Macaroniebites says:
    July 23, 2021 at 9:18 am

    […] Lemon Blueberry Muffins […]

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Hi, I'm a Precision Nutrition L1 Certified Nutritionist, lover of food and meal prep, coffee addict, weightlifting blogger based in the suburbs outside of Chicago.

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