These healthy lemon blueberry muffins are the perfect Sunday morning treat! They’re made with better-for-you ingredients, like whole wheat flour and Greek-style yogurt.

Healthy Lemon Blueberry Muffins - Daisybeet

Sometimes, the classics beat out fancy new recipes every time. For me, I would still choose a lemon blueberry muffin over a cronut/red velvet croissant any day! There is just something about the fresh fruit and light citrus flavor that always satisfies.

These healthy lemon blueberry muffins really hit the spot. They have crunchy tops and a soft interior. They’re also easy to make and use readily available ingredients.

Healthy Lemon Blueberry Muffins - Daisybeet

What’s in these healthy lemon blueberry muffins?

Here are the main ingredients you need to make these muffins:

  • White whole wheat flour: This type of flour tends to be lighter and sweeter in flavor than regular whole wheat flour. But, it still holds the benefits of whole wheat flour, like fiber and nutrients.
  • Frozen blueberries: I prefer to use frozen fruit in the winter, when berries are out of season here in Boston. Frozen blueberries are just as nutritious as fresh, because they are frozen at peak ripeness to retain the nutrients.
  • Fresh lemon zest and juice: The combination of lemon zest and juice in these muffins really accentuates the delicious lemon flavor.
  • Siggi’s plant-based coconut blend: This plant-based yogurt replaces oil or butter in this recipe. You would never know this yogurt doesn’t contain dairy! It’s super creamy and tangy. I used the raspberry flavor, to add even more berry deliciousness.
  • Maple syrup
  • Brown sugar
  • Cinnamon
  • Vanilla extract
  • Flax meal
Healthy Lemon Blueberry Muffins - Daisybeet

Tips for making this recipe perfectly

  • Use the spoon-and-sweep method to measure flour. This is one of the most accurate ways to measure flour dry instead of using a scale. To do this, use a spoon to fill your measuring cup with flour. Then, level off the flour with the back of a butter knife so it’s flush with the top edge of the measuring cup.
  • Toss frozen blueberries in flour. This will help prevent the blueberries from bleeding into the batter.
  • Use fresh lemon: This allows you to use both the juice and the zest, which adds another layer of lemon flavor.

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!


Healthy Lemon Blueberry Muffins (Vegan)

These healthy lemon blueberry muffins are the perfect Sunday morning treat! They’re made with better-for-you ingredients, like whole wheat flour and Greek-style yogurt.

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: baking


  • 2 tbsp flax meal
  • 6 tbsp warm water
  • 2 cups white whole wheat flour, 2 tsp reserved
  • 1/4 cup brown sugar
  • 1/2 tsp Kosher salt
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 5.3 oz container siggi’s raspberry plant-based coconut blend
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened almond milk
  • 2 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1 tsp vanilla
  • 1 1/2 cups frozen blueberries
  • 1/4 cup turbinado raw sugar



  1. Preheat oven to 400F. Spray a muffin pan with cooking spray or line with muffin liners.
  2. Whisk together flax meal and warm water to make 2 flax eggs. Set aside for 5 minutes until it forms a gelatinous consistency.
  3. Mix together flour, brown sugar, baking powder, and cinnamon in a large bowl.
  4. In a separate medium bowl, mix together prepared flax eggs, siggi’s yogurt, maple syrup, almond milk, lemon juice, and lemon zest.
  5. Pour wet ingredients into dry and stir to combine. Batter will be thick.
  6. Toss frozen blueberries in the reserved 2 tsp flour. Fold blueberries into the batter.
  7. Scoop batter into the muffin 12 even portions into the muffin pan. Sprinkle each muffin with 1 tsp turbinado sugar. 
  8. Bake for 20-25 minutes, until a toothpick comes out clean in the center of the muffins.
  9. Let cool for 10 minutes, then run a knife around the muffin edges to loosen.


  • Store in an airtight container in the fridge for up to 5 days.

Keywords: healthy lemon blueberry muffins, vegan

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Healthy Lemon Blueberry Muffins - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Thank you Siggi’s Dairy for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.