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I love the combination of blueberries and lemon! This muffin recipe is made with buttermilk and real food ingredients, and topped with a lemon glaze.

Heavenly Lemon Blueberry Buttermilk Muffins

These lemon blueberry buttermilk muffins are sweet and moist, with a tart lemon glaze. They’re the perfect muffins to serve with breakfast or tea!

Course Breakfast, Side Dish, Snack
Keyword blueberries, muffin
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients

  • 1 1/2 cup whole wheat pastry flour
  • 1/4 cup sucanat
  • 1/2 tsp salt
  • 2 tsp baking powder, aluminum-free
  • 2 lemons
  • 1/3 cup coconut oil
  • 1 egg at room temperature
  • buttermilk at room temperature (you will end up using about 1/2 to 2/3 cup)
  • 1 heaping cup blueberries
  • powdered sugar

Instructions

  1. Preheat the oven to 375, and butter a 12-cup muffin pan. Measure out the flour by spooning it into a measuring cup and leveling it off with the flat edge of a knife. In a bowl, combine the flour with the sucanat, salt, baking powder, and the grated rind of both lemons.

  2. Gently melt the coconut oil in a glass measuring cup; add the egg. Add buttermilk to the one cup mark and whisk all with a fork. Add the juice of one lemon to the flour mixture. Stir the oil mixture into the flour. Fold in the blueberries.
  3. Spoon the batter into the muffin cups and bake until risen and lightly golden, about 20 minutes. While the muffins bake, stir powdered sugar with enough lemon juice to make a thick glaze. When the muffins are ready to emerge from the oven, serve them hot and freshly glazed.

Recipe Notes

We use Real Salt for this recipe! You can purchase coconut oil, whole wheat pastry flour and sucanat on Amazon.