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Mother's Day Recipe: Mom's Lemon Blueberry Muffins

Whether it's Mother's Day or any other day, take time to celebrate moms with a sweet treat that's packed with antioxidant-rich blueberries.  


Mom's Lemon Blueberry Muffins


Servings: 6


  • 1 cup whole wheat flour (or all-purpose flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 tablespoon lemon zest
  • ½ tablespoon unsalted butter or coconut oil, melted and cooled
  • 1 large egg white at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup agave nectar
  • ¼ cup plain nonfat Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons nonfat milk
  • ¾ cup fresh blueberries


  1. Preheat your oven to 350°F
  2. Coat 6 cups of a standard muffin tray with nonstick cooking spray
  3. Mix together flour, baking powder, baking soda, salt, and lemon zest in a small bowl until well combined.
  4. Then, in a separate bowl, whisk butter (or oil), egg white, and vanilla. Stir in the agave and Greek yogurt—until smooth. Stir the lemon juice into the wet mixture.
  5. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour, and stirring until just barely incorporated.
  6. Gently fold the fresh blueberries into the batter.
  7. Divide the batter into the prepared muffin cups.
  8. Bake for 20-22 minutes, or until the tops feel lightly firm to the touch.
  9. Allow the muffins to cool in the pan for 10 minutes, and then enjoy!


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