Lemon Blueberry Muffins

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Lemon Blueberry Muffins

Cooking with Teresa Online Cookbook & Meal Planner Lemon Raspberry muffins

Lemon Blueberry Muffins

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Sweet Treats
Cuisine American
Servings 12 muffins


  • 2 cups Whole Wheat Flour
  • 2 teaspoons Baking powder
  • 3/4 cup Sugar
  • 1/2 teaspoon Salt
  • 1/2 cup Butter or Coconut Oil
  • 1/3 cup Milk
  • 2 large Eggs
  • 1 1/2 cup Blueberries
  • 2 whole Lemons juice and zest
  • 2 tablespoons Turbinado Sugar optional


  • Preheat oven to 375° F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
  • In a large bowl, whisk together the flour, baking powder, granulated sugar and salt. Melt butter or coconut oil and whisk together with milk and eggs.
  • Combine wet and dry ingredients together by hand. Fold in lemon juice, lemon zest and blueberries.
  • Divide batter among muffin tins, (about 2/3 cup for each traditional size tin). Sprinkle with turbinado sugar as desired.
  • Bake 20 - 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool for 5 minutes before removing from the muffin pan.


I love baking with Coconut oil as it adds a little extra sweet without the sugar.  It does also add a subtle coconut flavor, so if coconut is not your thing, skip it and use butter.

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A little bit about Teresa 

Teresa is a Web Designer and Web Design Coach with a long lasting love of food. From healthy and energizing to indulgent decadence there is something for everyone. 


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