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Lemon Berry Breakfast Muffins

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These Lemon Berry Breakfast Muffins with whole wheat flour, coconut oil, lemons, blueberries and raspberries make for a wholesome snack or breakfast!

These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!

Lemon Berry Breakfast Muffins

My son absolutely loves muffins. He comes by it naturally because here lately a deliciously baked muffin and coffee is what I like to eat first thing in the morning, or paired with tea in the afternoon.
 
These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!
My granny from Alabama was a baker and so is my mama (she made our wedding cake!). These two women are the inspiration behind starting this blog way back in 2011. My mom always said she wanted an online collection of her mother’s recipes and I was in my dietetic internship, so my passion was healthier family recipes. And with my grandmother’s recipes– the blog was born!
 
 
So as you can imagine, southern baking back in the day was often laced with lard and loads of sugar! See her original recipe for lemon bread that inspired these lemon berry muffins. Read more about why I started this whole blog here> Why I Blog. 
 
 
These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!

These Lemon Berry Breakfast Muffins were adapted from my granny’s lemon bread recipe and were one of the first treats that I made our first year of marriage. A classic southern recipe that tasted so good but as an RD, I wanted something that nourished our bodies too.

I’m here to tell you that modifications CAN be made to some of your favorite traditional recipes to create a more wholesome, well-balanced recipe!

Lard or processed sugar, no thank you– sorry Granny. 🙂 
 
These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!
 
When I make a batch of these Lemon Berry Breakfast Muffins, we typically eat on them for days so that’s the reason why I like them to be healthy and wholesome. And why they are now referred to as breakfast muffins instead of cupcakes since they are healthy enough to eat for a well-balanced breakfast!
 
Sure, we eat sugar laden muffins, cookies, and baked goods every so often but doing it on the regular adds up and just doesn’t make us feel our best!
 
These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!

How many calories are in these blueberry muffins?

Our lemon berry breakfast muffins contain less than 200 calories each! Yep, you read that right. I don’t know about you guys but it’s so rare these days to find a muffin for even under 400 calories.
 
Which is another reason why I enjoy recreating classic recipes at home! No need to eliminate your favorite foods when you can modify the recipe with just a few ingredient tweaks.

How to make lemon berry breakfast muffins?

Tip 1: When I first started making muffins, I’d have a bunch of bowls on the counter– one for whisking eggs, another for whisking flours and another for the wet ingredients, but mom life hit hard and today I’m all about one bowl. This is real life people. If it’s not a one bowl recipe, it’s not happening. 
 
Tip 2: One thing you want to keep in mind when you’re baking muffins is to be sure not to overmix the batter– it’s actually okay for the batter to be a little lumpy. 
 
Tip 3: If you overmix the muffins, especially whole wheat muffins the gluten network gets overdeveloped and you’ll get a dense muffin that’s not the best texture, IMO.
 
Tip 4: Another trick with making blueberry muffins is to toss your berries in a little bit of flour before stirring into the batter. This keeps the berries from sinking to the bottom. 
 
Tip 5: After you add the flour, fold the blueberries into the muffins. 

These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!

Meal prep these breakfast muffins for the freezer!

Don’t need 12 muffins laying around the house? Neither does this family of 3! Try freezing the muffins in a freezer safe bag and pop them in the microwave for about 20 seconds when it’s breakfast time.

Personally love to pair my warm muffin with a warm cup of coffee or tea. Just straight up YUM!

So grab a fresh taste of summer with these Lemon Berry Breakfast Muffins.

If you love muffins as much as we do, check out our muffin archives, for all the muffin goodness on L&Z. 

More breakfast muffin recipes:

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These Lemon Berry Breakfast Muffins are made with whole wheat flour, coconut oil, lemons, blueberries and raspberries and they make a wholesome snack or breakfast!

Lemon Berry Breakfast Muffins

★★★★★

4.7 from 3 reviews
  • Author: Kristina LaRue
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 12 muffins 1x
Print Recipe

Description

These Lemon Berry Breakfast Muffins with whole wheat flour, coconut oil, lemons, blueberries and raspberries make for a wholesome snack or breakfast!

Scale

Ingredients

  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 cup unsweetened vanilla almond milk
  • 1 tablespoon lemon zest, packed
  • 3 tablespoons lemon juice, divided
  • 2 cups 100% white whole wheat (or spelt or gluten free all purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1 cup blueberries
  • 1/2 cup raspberries

Instructions

  1. Preheat oven to 400 degrees F; line muffin pan with high quality foil muffin liners.
  2. In a large bowl, whisk together maple syrup, coconut oil, egg, almond milk, lemon zest, and lemon 1 tablespoon lemon juice.
  3. Stir in flour, baking powder, baking soda, salt, and cinnamon.
  4. Place berries in small bowl and coat with 1 tablespoon flour; gently fold in berries into batter.
  5. Spoon batter evenly into 12 muffin cups and bake for 18 minutes, or until toothpick inserted into center of muffin is clean.
  6. Allow to cool for 5 minutes before transferring to a wire rack.
  7. Using a pastry brush, spread remaining lemon juice evenly on top of the muffins.
  • Category: Bakery
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 162
  • Sugar: 10g
  • Sodium: 124mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 16mg

Keywords: lemon blueberry breakfast muffins

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Comments

  1. Abigail says

    My husband is allergic to almond so what would you suggest using as a substitute for the vanilla almond milk?

    Reply

  2. Laura Huggins says

    Putting lemon juice on the muffins at the end was a great touch. My biggest problem with them was that the paper stuck to the muffins.

    ★★★★

    Reply

  3. Alicia says

    These muffins are the muffins I will judge other muffins by lol!! The lemon flavor is so delish!! This recipe is definitely going to be a staple!!

    Reply

  6. Elizabeth says

    These sound great! I love muffins too, but always feel a bit guilty when they’re laden with butter and sugar. These look delicious and totally healthy enough to be a daily indulgence!

    Reply

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