Sugar-Free Lemon Blueberry Muffins

Start your day with a burst of bright, zesty flavor and wholesome ingredients by baking these delectable Sugar-Free Lemon Blueberry Muffins! This guilt-free treat combines the tangy zing of fresh lemon zest and juice with the natural sweetness of juicy blueberries, all while skipping added sugar thanks to stevia and unsweetened applesauce. Made with whole wheat flour for extra fiber and Greek yogurt for a boost of protein, these muffins are as nourishing as they are delicious. Perfectly moist and tender, they come together in just 35 minutes and are the ideal choice for a breakfast on-the-go, a wholesome snack, or a lunchbox addition. Whether you're watching your sugar intake or just love the vibrant pairing of lemon and blueberries, these muffins are sure to please. Don’t forget to make extra—they’ll disappear fast!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Whole wheat flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 2 tablespoons Lemon zest
• 0.5 cup Unsweetened applesauce
• 0.75 cup Greek yogurt
• 2 large Egg
• 2 tablespoons Lemon juice
• 1 teaspoon Vanilla extract
• 2 tablespoons Stevia
• 1 cup Fresh blueberries

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.

Step 3

Add the lemon zest to the dry ingredients and stir to combine.

Step 4

In a separate bowl, mix together the unsweetened applesauce, Greek yogurt, eggs, lemon juice, vanilla extract, and stevia until well combined.

Step 5

Make a well in the center of the dry ingredients and pour the wet ingredients into the dry mixture. Stir gently until just combined; do not overmix to ensure tender muffins.

Step 6

Fold in the fresh blueberries with a spatula, gently incorporating them into the batter.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each cup about 2/3 full.

Step 8

Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Enjoy these sugar-free lemon blueberry muffins warm or store them in an airtight container for up to three days.

Nutrition Facts

Serving size	(863.9g)

Amount per serving	% Daily Value*
Calories	1304.1

Total Fat 21.5g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 3.9g
Cholesterol 445.0mg	0%
Sodium 2777.5mg	0%
Total Carbohydrate 226.8g	0%
Dietary Fiber 36.4g	0%
Total Sugars 34.2g
Protein 58.7g	0%

Vitamin D 107.5IU	0%
Calcium 311.8mg	0%
Iron 11.8mg	0%
Potassium 1575.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.5%

Protein: 17.6%

Carbs: 67.9%