Blueberry Lemon Muffins

Blueberry Lemon Muffins

Course Breakfast, Dessert, Snack
Cuisine American
Keyword blueberry, lemon, muffins
Prep Time 15 minutes
Cook Time 30 minutes
Author Garianne Sheridan


  • 1/2 banana, mashed or butter
  • zest one lemon
  • 1/2 cup coconut sugar or 1 cup white sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1.5 cup fresh blueberries
  • 1/2 cup plant based milk


  1. Heat the oven to 375ºF. Mash banana with lemon zest and 1/2 cup of the sugar.

  2. Add the egg and vanilla and beat until combined. Meanwhile, whisk together the remaining flour, baking powder, and salt.

  3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.

  4. Grease a large muffin tin (or a 12-cup muffin tin – I used jumbo!) with butter. Distribute batter among muffin cups. Sprinkle tops with a pinch of sugar. Bake for 30 minutes (or less if using a 12-cup muffin tin). Check with a toothpick for doneness. Top with greek yogurt + more lemon zest and enjoy!