Today, I woke up craving blueberry muffins, but I wanted to add lemon for tangy twist! Since I’ve been trying to swap honey for sugar in my baking, I decided this would be a good opportunity to do that! I wasn’t disappointed at all by how they turned out! By using fresh blueberries, I found that it complemented the sourness in the lemon zest. The honey worked really well in this recipe, and it wasn’t too sweet.

Instead of using 12-muffin trays, I prefer to use two 6-muffin trays and fill each muffin about 1/2 way full. This will yield smaller, “large” muffins. This is an example of the sized muffin trays I prefer to use. If you’re using a 12-muffin tray with smaller muffins, you’ll just make more of them and bake them for less time.

I like this recipe because it’s simple and fairly quick to make! It’s the perfect springtime snack to enjoy on your porch in the mornings. My 1-year-old also really loves it!

Honey Blueberry Lemon Muffin Recipe

Homestead With Grace

Blueberry muffins with a tangy twist and made without sugar.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 22

Total Time 32

Course Breakfast, Dessert, Snack

Servings 12 Muffins

Equipment

1 Electric Mixer
1 Rubber Spatular
2 Medium Mixing Bowls
2 6-Muffin Trays Can use 12-muffin trays, but you may need three.
1 Whisk

Ingredients

1/2 Cup Butter, softened or room temperature
1 Lemon, zest only
2/3 Cup Honey
1 Egg, room temperature
1 tsp Vanilla Extract
1/2 Cup Milk
1 3/4 Cups All Purpose Flour
2 tsps Baking Powder
1 tsp Sea Salt
2 Cups Fresh Blueberries see notes for frozen
Butter for Greasing Pans

Instructions

Preheat oven to 375℉.
Use some butter to grease two 6-Muffin trays.
Using an electric mixer, cream together softened butter, lemon zest and honey until pale and fluffy.
Add egg and vanilla extract and continue mixing on medium.
Reduce speed to low and add milk.
In a separate bowl, whisk together flour, baking powder and salt.
Gradually add flour mixture to the batter while mixing it on low speed.
Using a rubber spatula, gently fold in the blueberries just until incorporated.
Fill each muffin only about halfway in order to evenly distribute the batter between them. (NOTE: These do make smaller muffins, but I prefer to have more instead of only 6-8 gigantic ones. It also reduces the bake time)
Bake muffins for about 22 minutes. Check them starting at 20 minutes with a toothpick until it comes out clean. If you're using small muffin trays or frozen blueberries, see notes for baking.
Let the muffins cool for at least 10 minutes before you try to get them out. This recipe is a little crumblier than some others, so if you try too early it'll make a mess. Once cooled, they should come out easily.

Notes

For Frozen Blueberries

The batter will turn blue when you add them, so try not to over mix. Also, you may need to bake the muffins for a few minutes longer, but check them periodically.

For small (12-Muffin tin) muffins

The bake time may be closer to 18 minutes.

This is an example of the sized muffin trays I prefer to use.

Keyword baked goods, baking, easy, no sugar, sugarless baking