Blueberry Banana Lemon Muffins
If you’ve been searching for the perfect blueberry muffin recipe that’s moist, flavorful, and easy to make, these blueberry banana lemon muffins check every box. They’re tender, naturally sweetened, and bursting with juicy blueberries. The banana brings softness and natural sweetness, while the lemon zest and juice add a refreshing citrus twist that keeps every bite light and bright.
Servings 12 muffins
Ingredients
- 2 ripe bananas mashed
- 1 cup blueberries fresh or frozen
- 1 ½ cups all-purpose flour or half whole wheat
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ⅓ cup honey or maple syrup
- 1 egg
- ⅓ cup melted coconut oil or avocado oil
- 6 Tbsp oat milk or regular/almond milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 375°F (190°C). Brushed muffin tin with melted coconut oil generously, to prevent sticking. You can also use muffin liners.
- Mash bananas and whisk in honey/maple syrup, egg, coconut oil, oat milk, vanilla, lemon zest, and juice.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Stir dry mixture into wet until just combined.
- Fold in blueberries gently.
- Divide batter into muffin cups and bake 18-20 minutes, until a toothpick comes out clean.