Wholesome Lemon Blueberry Muffins

These muffins are the perfect mid-morning or mid-afternoon snack. They are just barely sweet, which is perfect because after weeks of decadent holiday treats, I’m working on cutting back on added sugars a bit.


I highly recommend eating these warm, either alone or with a little nut butter or lemon curd. With the summery combination of blueberries and a kick of lemon in every bite, you can momentarily forget that it is the dead of winter outside.

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Wholesome Lemon Blueberry Muffins

Adapted from King Arthur Flour’s PDQ Muffins

Makes 10-12 muffins

2 c whole wheat flour

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda

1/2 c brown rice syrup

2 eggs

1 c milk

Zest of one Meyer lemon (about 1 T)*

2 T fresh Meyer lemon juice*

1 c frozen blueberries

*Note: If you can’t find Meyer lemons, a regular lemon should work as well.*


Preheat oven to 500F.

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, lemon zest and blueberries.

In a small bowl, beat the brown rice syrup, eggs, milk and lemon juice together with a fork. The brown rice syrup may not mix in all the way, so just do your best.

Add the liquid ingredients to the dry. Blend with a fork just until all the dry ingredients are moistened. There may be a few lumps left, but that’s okay. If you overmix, the muffins will not be light and fluffy!

Pour the batter into a greased muffin tin, filling each cup about 3/4 full. Slide the pan into the preheated oven, and immediately drop the temperature to 400F. Bake at 400F for 20 minutes, or until a knife inserted into the center of one muffin comes out clean.


Here’s how to store your muffins and quick breads!


  1. says

    No sugar? You’re my hero. I’m trying to do without (and was even majorly successful over the holidays, though I did cheat).

    Do you think this would work with a different type of flour so they could be gluten-free? I mean, I know the flour is the point here, the recipe being from King Arthur and all…

  2. says

    I love lemon and blueberry together! I make really good lemon blueberry pancakes, which is where I realized my love for this flavor combination πŸ™‚ Didn’t think to put it in muffin form, but now I will!

  3. says

    Swooning – these look amazing! I could definitely go for one of these muffins right now…

    Question: I have yogurt in my house but no milk. Do you think mixing yogurt with water would make for a decent milk substitute? Or is it likely to turn out disastrously?

    • Julie @savvyeats says

      It might work! You’d probably want to add a little more baking soda (1/4 or 1/2 tsp?) since the yogurt is more dense than milk.

      If it is a thin yogurt, you may not need to mix water in at all…

      Let me know what substitutions you make and if they work!

  4. says

    I can usually pass on blueberry treats, but since there’s lemon involved, it’s hard to say no! Lemon helps me get through the winter when I’m pining for the warmth (and fresh produce!) of summer. πŸ™‚

  5. says

    They look great! Can I just ask what a cup measurement is in grams please? I’m from england and we don’t really know what a ‘cup’ contains over here! I don’t think I’d be able to source Meyer lemons either but you did say that oridinary lemons work just as well!

    • Julie @savvyeats says

      For whole wheat flour, 1 cup is about 120 g.

      For liquids, 1 cup is 8 fluid ounces.

      Not entirely sure about how many grams of blueberries are in a cup, but that measurement doesn’t need to be as precise…it is about 1 or 2 handfuls! πŸ™‚