These Healthy Blueberry + Lemon Muffins are the perfect summer breakfast, snack or even a treat for your toddler or big kid! They’re easy, delicious, healthy, and most importantly completely make ahead. Summer break breakfast winning!
It’s Thhhhhuuurrrrrrrrrssssday! That means it’s muffin day! Which I am currently making up because really any day can be muffin day!
But I am posting this today, so you can make some time to go to the store to stock up on any ingredients you might need to make these delicious muffins for the kiddos (i.e. yourself) this weekend. And while I am pretty sure you will have all the ingredients to make these muffins already on hand, you might NEED to make a solo trip to the store so you can just wander around the aisles, hopelessly lost and content in being by yourself for a few minutes. Let’s face it, these days solo shopping trips are my happy place.
Let’s get back to your future weekend plans – your Saturday morning should definitely be filled with these muffin, lots of coffee and many hours of Tumble Leaf via amazon prime (which is on heavy rotation in our house right now).
Best Saturday everrrrr!!!
I am about to let you in on a little secret, which I am sure you already know, but just in case here it is – Saturday Morning Cartoons is where it is at! Last weekend my hubsters and I fiiiinnnnnnaallllllly figured out why somebody come up with Saturday morning cartoons to begin with – hours of free time for the parents!! It has nothing to do with the kids.
If I could, I would give the person who came up with this concept a huge hug while jumping up and down and high-fiving them all while patting them on the back. It would be awkward, but soooo worth it.
A morning filled with quiet kids is worth the awkwardness.
So now that we have gained some major parent knowledge, we no longer have to do the breakfast shuffle starting at 7am, with cartoons in the mix, it can start at 8 and sometimes we can even get away with pushing it to 9. Leaving plenty of time to drink at least 3 cups of coffee before having to get up and actually parent the kids.
It also gives you plenty of time to make, bake and eat a couple of these muffins before anyone else in the house even realizes what is going on.
Filled with ripe juicy blueberries and a nice little citrus kick, these healthy muffins are going to be a hit for your entire family.
You can make these muffins in mini, regular or jumbo size if you dare. Either way, they start with a whole wheat flour base. I personally use a 50/50 mix of whole wheat and white whole wheat flour in almost all of my baking. I find that sometimes 100% whole wheat is a little dense for me and it’s always a balance between being healthy and being yummy. So this blend is my go-to blend, but feel free to make these muffins with whole wheat , white whole wheat, all-purpose or even a gluten free flour blend. Whatever works best for your family.
Next goes in the usual culprits – baking powder and salt.
Then we start to have some fun…
On to the wet ingredients – some plain yogurt (greek is my favorite), a little milk, applesauce, one egg and just a tad bit of sweetener (honey, sugar, maple syrup or stevia).
Since I am in the one bowl camp when making muffins, you just toss all of these ingredients into one big bowl and give it a quick stir. Just until mixed. Nothing too serious, it’s early morning after all.
Now, it’s blueberry timmmmeee!
Some for you, some for the muffins. I know how you roll.
A quick zest of lemon, a few stirs of the spoon and you are ready to scoop and bake.
This recipe makes roughly 36 mini muffins or 12 regular size muffins. I usually do a pan of mini muffins for the kiddos (never buy the 12 mini muffin pan – totally useless, you need at least the 24 mini muffin pan) and use the regular muffin pan for the remaining batter.
Some for me, some for the little ones.
Before I finish up this post, let me tell you that I got this muffin/cookie/ice cream scoops in both the large and small size and absolutely LOVE them! I can’t believe I have lived my life before I had them. And even though I now need to re-organize my kitchen gadget drawer because now it will only stubbornly close, it was so worth it. These scoops are worth their weight for being the perfect way to scoop muffin batter, making pin-worthy cookies or even scooping up some banana ‘ice-cream’!
And in case you are wondering, YES – since it is summer, you can absolutely consider anyday a Saturday!!!:)
Blueberry + Lemon Toddler Muffins
3/4 cup whole wheat flour
3/4 cup white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar (honey, maple syrup or stevia)
1/2 cup plain yogurt
1/2 cup applesauce or apple puree
1/3 cup milk
1 6-oz pint or 1 cup blueberries (fresh or frozen)
1 tsp lemon zest
1. Preheat oven to 375 degree F. Spray, grease or line muffin pan.
2. In a large bowl, mix the flour, baking powder and salt together.
3. Add the sugar, yogurt, egg, applesauce and milk and stir until just incorporated.
4. Lightly fold in the blueberries and lemon zest.
5. Fill muffin cups 2/3 the way full.
6. Bake for 15 minutes if making mini or 20 minutes if making regular muffins, or until a toothpick inserted into the center comes out clean.
Yield – 36 mini muffins, 12 regular muffins or 6 jumbo
Storage – 1 week in air-tight container on counter, 2 months in freezer