Easy & Healthy Breakfast Recipes- The Almond Eater https://thealmondeater.com/category/breakfast/ Healthy, Real Food Recipes Thu, 16 Apr 2026 22:52:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://thealmondeater.com/wp-content/uploads/2025/10/cropped-favicon-sage-32x32.png Easy & Healthy Breakfast Recipes- The Almond Eater https://thealmondeater.com/category/breakfast/ 32 32 Coconut Chia Pudding https://thealmondeater.com/toasted-coconut-chia-pudding/ https://thealmondeater.com/toasted-coconut-chia-pudding/#comments Mon, 20 Apr 2026 09:00:07 +0000 https://thealmondeater.com/toasted-coconut-chia-pudding/ Side view of coconut chia pudding topped with caramelized bananas in a glass jar.This 4-ingredient Coconut Chia Pudding is vegan, easy to make in 5 minutes, and served with caramelized bananas on top.…]]> Side view of coconut chia pudding topped with caramelized bananas in a glass jar.

This 4-ingredient Coconut Chia Pudding is vegan, easy to make in 5 minutes, and served with caramelized bananas on top. It’s a creamy, fiber-packed treat that doubles as a make-ahead breakfast or a decadent dessert!

Side view of coconut chia pudding topped with caramelized bananas in a glass jar.

Why you’ll love this recipe!

Meal prep – Just like my strawberry banana overnight oats, chia pudding is easy to make ahead of time and keeps for up to 5 days in the fridge.

Ready sooner – Since coconut milk is thicker than other milks, the chia pudding solidifies very quickly, so you can eat it sooner.

For coconut fans – If you love coconut, you’re going to love the flavor of this vegan coconut pudding!

Table of Contents

I pumped this vegan Coconut Chia Pudding with FOUR types of coconut—coconut milk, shredded coconut, coconut oil, and coconut sugar—for the ultimate coconutty flavor, just like in my coconut cake. Because the way I see it, the more coconut, the better!

It’s thick, creamy, and naturally sweetened with a splash of maple syrup. It’s basically a rich dessert disguised as a healthy, fiber-packed breakfast. Between its creamy texture and the caramelized bananas on top, it very much has the same tropical, “vacation-in-a-jar” vibes as my mango chia pudding, so you can treat yourself to a little getaway without even leaving the kitchen.

I love that you use full-fat coconut milk in this chia pudding – it’s my favorite way of making it! The caramelized bananas on top are everything. Beautiful and delicious, Erin!

– Sapana
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Overhead view of the ingredients for a coconut chia pudding in individual bowls.

Chia Pudding Ingredients

Coconut milk – I like using full-fat canned coconut milk because it’s a tad more flavorful, plus the texture is thicker, so the chia pudding solidifies more quickly. Light canned coconut milk also works, but the pudding will need to be refrigerated for at least 8 hours.

Chia seeds – Both black and white chia seeds work here. 

Shredded coconut – For a little texture and more coconut goodness. I recommend using unsweetened coconut shreds since the pudding is already sweetened with maple syrup.

Caramelized bananas – AKA the best topping for chia pudding! Easy to make with sliced bananas, coconut sugar, and coconut oil, they’re a sweet topping that makes this healthy breakfast feel like dessert.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

  • Low-calorie option – Swap the canned coconut milk for coconut milk from a carton.
  • Sweetener options – You can sweeten the pudding with honey instead of maple syrup if you want. Any kind of sugar can be used for the caramelized bananas (cane sugar, white sugar, brown sugar, etc.).
  • Protein boost – You can stir in 1 scoop of plain or vanilla protein powder and an extra splash of milk.

How to Make Coconut Chia Pudding

Step 1: Combine. Start by whisking the coconut milk and maple syrup together in a bowl, then stir in the shredded coconut. Finish by stirring in the chia seeds.

Side view of chia seeds being poured into a bowl of coconut milk.
Overhead view of a whisk in a bowl of coconut chia pudding.

Step 2: Soak. Divide the chia mixture into two glasses or jars. Place them in the refrigerator.

Step 3: Caramelize the bananas. Before serving the pudding, heat the coconut oil in a skillet, then add the banana slices. Sprinkle the coconut sugar over top and cook until they’re soft, sticky, and caramelized on the outside.

Step 4: Top and serve. Top each jar of chia pudding with the caramelized bananas and extra shredded coconut, then serve and enjoy.

Side view of a spoon dropping caramelized bananas on top of a jar of coconut chia pudding.

Erin’s Tips and Tricks

  • I like to store chia pudding in airtight mason jars for an easy grab-and-go snack.
  • Shake or stir the pudding 30 minutes after dividing it between jars to prevent the chia seeds from clumping.
  • Feel free to double or triple this recipe if you’re making chia pudding for meal prep.

My Pro Tip

Blended Chia Pudding

Love the idea of chia pudding but not the texture of the soaked chia seeds? You can always blend the coconut milk, maple syrup, and chia seeds in a blender before stirring in the shredded coconut.

Chia Pudding FAQs

How long does chia pudding need to soak before I can eat it?

I always recommend soaking chia pudding overnight for the best results. The minimum soaking times will depend on the milk you use:

– Full-fat canned coconut milk: Refrigerate for at least 2 hours. 
– Light canned coconut milk/carton coconut milk: Refrigerate for at least 8 hours.

Do I have to add the caramelized bananas?

Not if you don’t want to! I personally love how they sweeten the pudding and give it a tropical dessert vibe. You can always omit them or top the pudding with strawberries, blueberries, raspberries, pecans, walnuts, almonds, and/or grain-free granola instead.

Storage

Refrigerator: Chia pudding will stay fresh and creamy in the sealed jars for up to 5 days.

Freezer: I haven’t tried freezing chia pudding, but I don’t see why it wouldn’t work. Just thaw it in the refrigerator overnight before serving.

Side view of coconut chia pudding topped with caramelized bananas in 2 glass jars.

More Easy Chia Recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Side view of coconut chia pudding topped with caramelized bananas in a glass jar.
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Coconut Chia Pudding

This 4-ingredient Coconut Chia Pudding is vegan, easy to make in 5 minutes, and served with caramelized bananas on top. It’s a creamy, fiber-packed treat that doubles as a make-ahead breakfast or a decadent dessert!
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword chia pudding, coconut chia pudding, coconut pudding
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 456kcal
Author Erin Alvarez

Ingredients

  • 1 can full fat coconut milk (14 oz.)
  • 3 tbsp maple syrup
  • 3 tbsp unsweetened shredded coconut
  • 4 tbsp chia seeds

for the caramelized bananas:

  • 2 bananas sliced
  • 1 tbsp coconut oil
  • 1-2 tbsp coconut sugar
US Customary – Metric

Instructions

  • Whisk coconut milk and syrup together, then add the shredded coconut and stir; last, stir in the chia seeds.
  • Divide the mixture into two glasses or jars and place them in the refrigerator for at least 2 hours, or overnight.
  • Before serving, make the bananas: head coconut oil in a skillet over medium heat, then add the sliced bananas. Sprinkle coconut sugar over top and cook the bananas for 1 minute or so, or until they’re soft and caramelized on the outside.
  • Top chia pudding with the caramelized bananas and maybe some extra shredded coconut and/or nuts and enjoy!

Video

Notes

Substitutions: you can use honey instead of maple syrup, and you can use any kind of sugar for the caramelized bananas. If you don’t have coconut sugar, try cane sugar or brown sugar. 
*I prefer full fat coconut milk because it’s more flavorful and the texture is thicker, so the pudding solidifies more quickly, but light coconut milk works too. If you use light coconut milk, I recommend prepping this in the evening and refrigerating it overnight for at least 8 hours. 
*You don’t have to add the caramelized bananas, I just think they add extra flavor to this recipe. Other topping ideas include: strawberries, blueberries, raspberries, walnuts, and/or almonds.
*Calories are per serving and are an estimation

Nutrition

Calories: 456kcal | Carbohydrates: 65g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 24mg | Potassium: 649mg | Fiber: 13g | Sugar: 37g | Vitamin A: 88IU | Vitamin C: 11mg | Calcium: 193mg | Iron: 3mg

]]> https://thealmondeater.com/toasted-coconut-chia-pudding/feed/ 30 Crockpot Breakfast Casserole https://thealmondeater.com/crockpot-breakfast-casserole/ https://thealmondeater.com/crockpot-breakfast-casserole/#respond Thu, 09 Apr 2026 09:00:47 +0000 https://thealmondeater.com/?p=129624 side view of a slice of crockpot breakfast casserole on a plate.Wake up to the best Crockpot Breakfast Casserole, a crowd-pleasing meal loaded with hashbrowns, bacon, veggies, and a high-protein hack…]]> side view of a slice of crockpot breakfast casserole on a plate.

Wake up to the best Crockpot Breakfast Casserole, a crowd-pleasing meal loaded with hashbrowns, bacon, veggies, and a high-protein hack for the fluffiest eggs ever. Make it as a ‘set it and forget it’ dish for holidays or big weekend brunches!

side view of a slice of crockpot breakfast casserole on a plate.

Why you’ll love this recipe!

Tall & fluffy – A lot of slow-cooker egg bakes can turn out dense or rubbery, but not here! The eggs are next-level fluffy thanks to my blended cottage cheese “hack.”

Set it and forget it – Whether you’re meal prepping for a busy week or hosting the whole family, this slow cooker egg bake is a lifesaver when you want a fancy-feeling meal without all the work.

Customizable – Out of an ingredient or two? Want to add your favorite meat? There are so many ways you can customize an egg casserole!

Table of Contents

If you know me, you know I live for a good tater tot breakfast casserole, but during the holiday chaos, I’ll make this Crockpot Hashbrown Breakfast Casserole instead. It has the same eggy, cheesy comfort with the benefit of being a ‘dump-and-go’ meal.

From top to bottom, this casserole is all about layers of breakfast goodness. Each slice has crispy hashbrowns, fluffy eggs loaded with bacon and veggies, and a gooey layer of cheese for good measure. 

But the best part? After everything is layered in the crockpot, your job is done. The slow cooker does the rest, and I’m left with extra time to play with my daughter or put the rest of the brunch spread together.

overhead view of the ingredients for a crockpot breakfast casserole.

Breakfast Casserole Ingredients

Frozen hashbrowns – The hashbrowns get nice and crispy on the bottom of the casserole. I like shredded hashbrowns, but hash brown patties and diced home fries also work. Just make sure to keep them frozen—no thawing necessary!

Vegetables – I used a colorful mix of red bell pepper, green bell pepper, and red onion.

Eggs – This recipe calls for a whopping 16 eggs, which is just enough for a firm yet fluffy structure.

Cottage cheese – Even if you aren’t a cottage cheese fan, do not skip this. It makes the eggs incredibly fluffy. Plus, it adds about 25 grams of protein to the entire dish! I promise you can’t taste it. 

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

  • Change the meat – If you’re not a bacon fan, add browned breakfast sausage (pork or turkey), spicy chorizo, diced country ham, or Canadian bacon instead.
  • Vegetarian option – You can even ditch the meat or swap it for vegan bacon strips, plant-based ground sausage, or homemade tempeh bacon.
  • Mix and match the veggies – Sautéed broccoli florets, mushrooms, baby spinach, or diced jalapeños would all be great in the casserole.
  • Use your favorite cheese – Any shreddable cheese goes! Use Gruyère, Swiss, Monterey Jack, Colby Jack, mozzarella, or another cheese you like.

How to Make a Crockpot Breakfast Casserole with Hashbrowns

Step 1: Add the hashbrowns. After lightly greasing the crockpot, spread the hashbrowns into the bottom.

Step 2: Cook the bacon. Cook the bacon in a skillet until it’s crispy. Move the cooked bacon to the crockpot.

overhead view of cooked bacon on top of hashbrowns in a crockpot.

Step 3: Cook the vegetables. Add the vegetables to the now-empty skillet and cook until they’re softened. Transfer them to the crockpot.

Step 4: Blend the cottage cheese. Blend the cottage cheese and milk in a small blender until smooth. Pour it into the bowl with the eggs, then whisk to combine. Pour the egg-cottage cheese mixture into the crockpot.

overhead view of blended cottage cheese and milk in a small blender.
overhead view of egg yolks and milk in a large glass bowl for a crockpot breakfast casserole.

Step 5: Finish. Lastly, sprinkle all of the shredded cheese over the casserole.

Step 6: Slow cook. Cook the casserole on LOW for 6 to 7 hours or on HIGH for 4 hours, or until the eggs are set. 

overhead view of a liquid egg mixture in a crockpot with vegetables for a crockpot breakfast casserole.
overhead view of shredded cheese on top of liquid eggs in a crockpot for a crockpot breakfast casserole.

Step 7: Serve. Slice the casserole into 8 pieces, garnish each with chopped chives, and enjoy!

overhead view of a baked breakfast casserole in a crockpot.

Erin’s Tips and Tricks

  • There’s no need to thaw the frozen hashbrowns before layering them in the casserole. Adding them frozen helps them hold their shape.
  • Always saute the veggies first to cook off the excess water. This will keep your eggs fluffy and the hashbrowns crisp!
  • You can cook this overnight on Low heat. Just know that the edges and the top will get a bit more browned and crispy if it goes for the full 7 hours. If you prefer a softer, paler egg bake, aim for the 6-hour mark.
  • Avoid rubbery eggs by switching the crockpot to Warm or by turning it off when the center is still a little jiggly but otherwise set. The eggs will continue to firm up from the residual heat.

My Pro Tip

The Secret to the Fluffiest Breakfast

I always whisk the blended cottage cheese and eggs vigorously for a full 1 or 2 minutes, or until they look light and frothy. Trust me, taking an extra minute to incorporate a little air yields a fluffier casserole.

Breakfast Casserole FAQs

Can I double the recipe?

It depends on the size of your crockpot. If you have a large 8-quart slow cooker, go ahead and double the ingredients. A standard 6-quart crockpot isn’t quite big enough to fit and cook the eggs properly.

Can I bake this casserole in the oven?

Sure! If you prefer the oven, follow the crockpot instructions as written, but layer everything in a greased 9×13 baking dish. Bake at 350°F for about 45 to 55 minutes, or until the center is set and the cheese is bubbly.

side view of a wooden spoon lifting a slice of a cooked crockpot breakfast casserole from a crockpot.

Serving Suggestions

If I’m making this overnight slow cooker breakfast casserole for a big family breakfast, I like to put out small bowls of sliced avocado, sour cream, chopped chives, and a few different hot sauce options so everyone can customize their slice.

A savory hashbrown breakfast casserole like this also needs something sweet on the side, so I also always have a bowl of fruit salsa or this creamy Greek yogurt fruit salad on the table. Plus, something extra indulgent, like cinnamon rolls or a lemon loaf, is always fun, too.

Storage

Refrigerator: If you have leftovers or made this for meal prep, place the cooled casserole slices in individual airtight containers and refrigerate for up to 4 days.

Freezer: The slices also freeze well for up to 2 months. Thaw them in the fridge overnight before reheating.

Reheating: Pop a slice in the microwave for 60 to 90 seconds or in the air fryer at 350°F for 3 to 5 minutes. 

side view of a fork cutting into a slice of crockpot breakfast casserole on a plate.

More Crowd-Pleasing Breakfast Recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

side view of a slice of crockpot breakfast casserole on a plate.
Print

Crockpot Breakfast Casserole

Wake up to the best Crockpot Breakfast Casserole, a crowd-pleasing meal loaded with hashbrowns, bacon, veggies, and a high-protein hack for the fluffiest eggs ever. Make it as a ‘set it and forget it’ dish for holidays or big weekend brunches!
Course Breakfast
Cuisine American
Diet Gluten Free
Keyword Crockpot Breakfast Casserole
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8
Calories 404kcal
Author Erin Alvarez

Ingredients

  • 16 oz 1 lb. frozen hashbrowns
  • Nonstick spray
  • 8 oz turkey bacon or regular, chopped; if using regular, omit nonstick spray
  • 1 tbsp olive oil
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • ½ cup red onion diced
  • 16 eggs
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup cottage cheese
  • ½ cup milk
  • 2 cups shredded cheddar cheese
  • Chopped chives for garnish

Instructions

  • Spray your crockpot generously with nonstick spray, then pour the frozen hashbrowns into it.
  • Next, spray a medium skillet with nonstick spray and heat over medium heat. Add the bacon and cook for 8-10 minutes until crispy; remove with a slotted spoon and place into your crockpot.
  • Pour the olive oil into the skillet, then add the red bell pepper, green bell pepper and red onion. Sauté for 2-3 minutes until softened, then transfer to your crockpot.
  • Add the eggs, salt and pepper to a large bowl and set aside.
  • Add the cottage cheese and milk to a small blender and blend for 20 seconds or so until smooth, then pour the cottage cheese mixture into the bowl with the eggs.
  • Whisk the eggs and cottage cheese together until well combined, then pour into the crockpot. Last, sprinkle everything with shredded cheese.
  • Cook on LOW heat for 6-7 hours, or on HIGH heat for 4 hours until the eggs have set.
  • Slice the casserole into 8 pieces, sprinkle with chopped chives (optional) and enjoy!

Notes

NOTE: you CAN cook this overnight on low heat, but the top and edges will be a little more brown
*Calories are per serving and are an estimation

Nutrition

Calories: 404kcal | Carbohydrates: 6g | Protein: 29g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 388mg | Sodium: 1207mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1316IU | Vitamin C: 32mg | Calcium: 297mg | Iron: 2mg
]]> https://thealmondeater.com/crockpot-breakfast-casserole/feed/ 0 Lemon Blueberry Muffins https://thealmondeater.com/lemon-blueberry-muffins/ https://thealmondeater.com/lemon-blueberry-muffins/#respond Sat, 21 Mar 2026 09:00:03 +0000 https://thealmondeater.com/?p=129404 side view of a stack of 2 lemon blueberry muffins.Brighten your day with these Lemon Blueberry Muffins! Bursting with fresh citrus and juicy berries and topped with lemon sugar,…]]> side view of a stack of 2 lemon blueberry muffins.

Brighten your day with these Lemon Blueberry Muffins! Bursting with fresh citrus and juicy berries and topped with lemon sugar, they’re a perfect easy spring breakfast or a sunny afternoon snack.

side view of a stack of 2 lemon blueberry muffins.

Why you’ll love this recipe!

Perfect spring treat – As soon as spring and summer arrive, I put blueberries and lemons in everything, including these easy muffins!

Bakery-style muffins – My lemon blueberry muffins have perfect domed tops, a moist and fluffy crumb, and lip-puckering lemon and blueberries throughout.

Customizable – Simple ingredients mean it’s easy to make these gluten-free or with your favorite mix-ins.

Table of Contents

There comes a time every year—usually when the sun starts sticking around longer, and the birds are chirping again—when I become absolutely obsessed with the lemon-blueberry combo. Finally, spring has arrived!

My favorite way to celebrate spring is by adding lemons and blueberries to almost everything, including my lemon blueberry cake, a stack of blueberry chia seed pancakes, and these Lemon Blueberry Muffins. They’re a bakery-style treat bursting with jammy berries and finished with a crackly lemon-sugar topping that I genuinely can’t stop eating.

overhead view of the ingredients for lemon blueberry muffins in individual bowls.

Blueberry Lemon Muffin Ingredients

Blueberries – You can use either fresh or frozen blueberries. Personally, I prefer frozen berries because they don’t burst or leave blue streaks in the muffins. However, fresh blueberries are incredible when they’re in season.

Sugar – I like using granulated cane sugar for baking, but white sugar is great, too. I don’t recommend swapping the granulated sugar for liquid sweeteners because your muffins won’t be as lemony or have the right structure.

Lemon zest & juice – Taking the time to massage lemon zest into the sugar granules is the secret to bright, lemony muffins! For the best results, zest your lemons before you juice them (it’s pretty tricky to do it the other way around).

Yogurt – It keeps the muffins moist and makes them extra fluffy. Regular yogurt and Greek yogurt both work well. If you need a substitute, use sour cream instead.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

  • Gluten-free option – I haven’t tested this recipe with gluten-free flour, but it should work (make sure you use a brand that includes xanthan gum). I’d recommend adding an extra 1 to 2 tablespoons of oil per cup of flour and letting the batter rest for 5 to 10 minutes before portioning it into the muffin cups.
  • Instead of blueberries – Make the muffins with raspberries, blackberries, cherries, diced strawberries, or a frozen berry medley.
  • More add-in ideas – Make lemon poppy seed blueberry muffins by folding 2 to 3 tablespoons of poppy seeds into the batter. 1/4 cup of slivered almonds, chopped walnuts, or white chocolate chips would be nice here, too!
  • Add a sweet topping – Decorate the cooled muffins with a drizzle of the cream cheese frosting from my gluten-free blueberry cake or the sweet lemon glaze from my almond flour blueberry scones.

How to Make Lemon Blueberry Muffins

Step 1: Make the lemon sugar. Add the sugar and lemon zest to a large bowl, and use your fingers to massage the zest into the sugar granules. It should smell very lemony and fresh! Set 1 tablespoon of the lemon sugar aside.

overhead view of lemon sugar for lemon blueberry muffins in a bowl.

Step 2: Beat the wet ingredients. Add the butter to the same bowl and beat the butter and sugar together until fluffy. Next, stir in the eggs, lemon juice, yogurt, oil, and vanilla.

Step 3: Coat the blueberries. Add the blueberries to a small bowl and dust them with some flour.

Step 4: Mix dry ingredients. Whisk the remaining flour, baking powder, and salt together in a separate bowl.

overhead view of the wet ingredients for lemon blueberry muffin batter in a bowl.
close up on the dry ingredients for lemon blueberry muffins and a white whisk in a bowl.

Step 5: Finish the batter. Gently fold the dry ingredients into the wet mixture until just combined. Finish by folding in the blueberries.

overhead view of lemon blueberry muffin batter in a bowl.

Step 6: Bake. Pour the batter into a muffin tin, sprinkle the reserved lemon sugar on top of each muffin, and bake until a toothpick inserted in the center of a muffin comes out clean.

Step 7: Cool, then serve. Let the muffins cool in the tin, then transfer them to a wire rack. Serve and enjoy!

overhead view of unbaked lemon blueberry muffins in a muffin tin.
overhead view of baked lemon blueberry muffins in a muffin tin.

Erin’s Tips and Tricks

  • Do not thaw your frozen blueberries! They’ll definitely burst and turn the batter blue if you don’t leave them in the freezer right up until it’s time to use them.
  • Always dust frozen blueberries with a sprinkle of flour. Without the flour coating, your blueberries will sink to the bottom of the muffins.
  • Do not overmix the muffin batter, or else the muffins will be dry or dense. Gently stir the dry mixture into the wet batter until a few streaks of flour remain, then very gently fold in your berries. 
  • The two-temp trick is the secret to tall, domed muffin tops. The initial blast of heat at 425°F activates the leavening agents and creates air bubbles inside the muffins. After, the temperature drops to 375°F to finish baking the muffins.

My Pro Tip

Avoid Soggy Bottoms

I know it’s tempting to grab a muffin and dig in ASAP, but giving them lots of time to cool and set will prevent soggy bottoms. Leave them in the tin for 5 to 10 minutes after coming out of the oven, then transfer the muffins to a wire rack to finish cooling.

side view of a plateful of lemon blueberry muffins.

Muffin FAQs

Can I make the batter ahead of time?

Sure! Making the muffin batter (without the blueberries) a few hours or a day in advance will actually improve the flavor and create a thicker batter, helping the muffins rise even higher. Just keep the batter covered and in the fridge until it’s time to add the blueberries and bake.

Can I use lemon extract instead of fresh lemon juice?

As a last resort, yes, 1 teaspoon of lemon extract will work in place of the fresh lemon juice and zest; however, you’ll miss out on the bright citrus flavors that only fresh lemons can provide.

Can I use this recipe to make mini muffins?

Absolutely. Just divide the batter into one or two greased mini muffin tins, then bake at 350°F for 10 to 12 minutes.

Storage

Room temperature: It’s best to eat these muffins within a day or so of being baked. Store them in an airtight container lined with a paper towel to keep them moist and fresh.

Freezer: Once cool, wrap each muffin in plastic wrap and store them in a freezer-safe bag for up to 3 months. You can thaw them on the counter for about an hour or reheat them in the microwave or toaster oven.

side view of a stack of 3 lemon blueberry muffins.

More Muffin Recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

side view of a stack of 2 lemon blueberry muffins.
Print

Lemon Blueberry Muffins

Brighten your day with these Lemon Blueberry Muffins! Bursting with fresh citrus and juicy berries and topped with lemon sugar, they’re a perfect easy spring breakfast or a sunny afternoon snack.
Course Breakfast, Snack
Cuisine American
Diet Vegetarian
Keyword lemon blueberry muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 muffins
Calories 186kcal
Author Erin Alvarez

Ingredients

  • 1 cup sugar
  • 2 tbsp lemon zest
  • ¼ cup butter softened
  • 2 eggs
  • ¼ cup lemon juice
  • ¾ cup yogurt
  • ¼ cup oil like avocado oil or canola oil
  • 1 tsp vanilla
  • 1 ½ cup blueberries
  • 2 cups all purpose flour divided
  • 2 tsp baking powder
  • ½ tsp salt

Instructions

  • Preheat oven to 425°F and line a muffin tin with liners (or spray with nonstick spray).
  • Add the sugar and lemon zest to a large bowl, then use your fingers to press them together until fragrant, about 20 seconds. Scoop 1 tablespoon of the mixture out and set aside.
  • To that same bowl, add the butter, then cream the butter and sugar together with a hand mixer or stand mixer. Add the eggs, lemon juice, yogurt, avocado oil, and vanilla and stir to combine.
  • Add the blueberries to a small bowl, then add ¼ cup flour to that same bowl and toss to combine.
  • In a medium bowl, stir the remaining flour (1 ¾ cup), baking powder and salt together.
  • Pour the dry ingredients into the wet, then gently fold together until you can only see some of the flour. Then, add the blueberries/flour mix and stir again until the flour disappears.
  • Divide the batter amongst the muffin tin (NOTE: the recipe makes 16 muffins, so either use 2 muffin tins, or bake in batches). Sprinkle the reserved lemon sugar overtop of each muffin.
  • Place into the oven and bake at 425°F for 10 minutes, then reduce oven temp to 375°F and bake for an additional 10 minutes.
  • Leave the muffins in the tin for at least 5 minutes, then carefully remove and transfer to a wire rack to cool. Enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition

Calories: 186kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 162mg | Potassium: 60mg | Fiber: 1g | Sugar: 15g | Vitamin A: 138IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg
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