Blueberry Lemon Muffins

As many of you know, healthy cooking and baking is one of my passions.  It is so relaxing and fun for me to create or re-create a recipe that tastes great and is also nourishing.  This blog is all about nourishment, in every sense of the word.  So periodically, I’ll post a recipe to share.  Let me know if you try it, adjust it, etc.   I hope you and your family enjoy.

Last night, we made a family trip to Costco.  Honestly, it’s one of our favorite places.  I’m not sure what nerd level that puts us at but we’re okay with it.  It was sample time so the kids (and possibly the parents too) were well occupied.  D fell in love with these “healthy” lemon bars and tried to make a dinner out of them.  He asked the sampler man if he would just go on and give him a whole bar.  I tasted it and it was basically a lemon cupcake.  How they slap “nutritious” on these labels is beyond me!  I told D that we would try make our own version at home – a truly healthy lemon muffin.  My hubby’s favorite muffin is blueberry so here is my creation to please both of them.

Let's get baking!

Let’s get baking!

Preheat oven to 400 degrees.

 Mix together 1 3/4 cup whole wheat flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/3 cup sugar, 1 cup blueberries, and the zest of one lemon in a bowl.


In a separate bowl (or large measuring cup), combine 1/4 cup melted butter, 3/4 cup buttermilk (or 3/4 cup milk and 1 T. vinegar),  1 teaspoon vanilla extract, 1 teaspoon fresh lemon juice and 1 large egg.


And it's always helpful to have an underwear clad dishwashing assistant. Ha!

And it’s always helpful to have an underwear clad dishwashing assistant. Ha!

Combine wet and dry ingredients.IMG_1636Place into lined or greased muffin tin.  (I love my reuseable silicone liners!)IMG_1640Pop into your preheated oven for 22-25 minutes.  They make the house smell heavenly.

One of the things that D loved about the Costco lemon muffins (aka, cupcakes) was the icing.  So I whipped up a little lemon glaze while the cupcakes were baking.  You could make as much of this as you want but I wanted it to be a very small amount on each muffin.  I used 1/2 cup powdered sugar with about a teaspoon of fresh squeezed lemon juice.  Adjust the measurements as desired.


Stir until it is a thick, glossy paste.


You’ll know the muffins are finished when they spring back after touching the top.  Let them cool for about 2 minutes before glazing.  Just drop a tiny bit of glaze on each muffin and let it melt and drip all around.  One of my kids favorite part was licking the glaze off the plate once the muffins were devoured.


Healthy Blueberry Muffins

1 3/4 Cup Whole Wheat Flour

1/3 Cup sugar (These muffins are not sweet. If you prefer sweet muffins, you could increase the sugar.)

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup fresh or frozen blueberries

Zest of 1 lemon

3/4 Cup buttermilk (or 3/4 cup milk and 1 T. vinegar)

1/4 cup melted butter

1 teaspoon vanilla extract

1 teaspoon lemon juice

1 large egg

For the glaze:

1/2 Cup powdered sugar

1 teaspoon lemon juice

2 happy muffin eating boys!  (Apparently shirts are optional at our house.) :)

2 happy muffin eating boys! (And yes, shirts are optional at breakfast.) 🙂