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Easy Low-Sugar Blueberry Muffins with Lemon Zest

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These easy low-sugar blueberry muffins with lemon zest are moist, tender, and perfect for healthy snacking without the guilt of too much sugar. They offer a fresh pop of blueberry and a zingy lemon twist.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour or whole wheat flour
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (2g) baking soda
  • ¼ teaspoon (1.5g) salt
  • ⅓ cup (75g) unsalted butter, melted and cooled
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (120g) plain Greek yogurt
  • 1 teaspoon (5ml) vanilla extract
  • Zest of 1 medium lemon
  • 1 cup (150g) fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or lightly grease it. (5 minutes)
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. (3 minutes)
  3. In a separate bowl, whisk the melted butter with the sugar until combined. Add eggs one at a time, mixing well after each. Stir in the Greek yogurt, vanilla extract, and fresh lemon zest until smooth but slightly thick. (5 minutes)
  4. Pour the wet mixture into the dry ingredients and gently fold together using a spatula. Avoid overmixing; the batter should look lumpy, not smooth. (2 minutes)
  5. Carefully fold in the fresh blueberries, stopping if berries start to break. (1 minute)
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. (3 minutes)
  7. Bake for 18–22 minutes, checking at 18 minutes by inserting a toothpick into a muffin’s center; it should come out clean or with a few crumbs. (20 minutes)
  8. Let muffins rest in the tin for 5 minutes before transferring to a cooling rack to prevent sogginess. (10 minutes)

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature eggs and yogurt for better mixing. Fresh lemon zest is preferred over bottled lemon extract for vibrant flavor. If using frozen blueberries, do not thaw and toss in flour before folding to prevent sinking. Tent muffins with foil if browning too fast. Muffins keep well for 2 days at room temperature and freeze for up to 3 months.

Nutrition

Keywords: low sugar, blueberry muffins, lemon zest, healthy snacks, easy muffins, low sugar baking, healthy muffins, breakfast muffins

Find it online: https://dahliadishes.com/easy-low-sugar-blueberry-muffins-with-lemon-zest-perfect-for-healthy-snacks/