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Whole wheat blueberry lemon muffins made with wholesome ingredients and topped with a sweet cinnamon streusel. These soft, fluffy muffins are rich in both protein and fiber, and make for the ultimate nutritious breakfast.
Welp, it’s Tuesday and my first day back to work after an amazing vacation in Arizona. We explored Phoenix, Scottsdale, the Grand Canyon and Sedona over our 5 day stay and it was INCREDIBLE!! I was absolutely blown away by the beauty of Arizona, especially in Sedona. But more to come on that topic!
As you can probably imagine, I also thoroughly enjoyed the food scene in Arizona. I’m talking dessert, pastries, wine, craft cocktails and decadent entrees on the daily. Needless to say, my body is more than ready for some nutritious, home cooked meals.
Blueberry muffins have always been one of my favorite baked goods. There is just something so incredibly satisfying about a fresh blueberry muffin with a hot mug of coffee on the side. It just ALWAYS sounds appealing.
I rarely ever order muffins at coffee shops or bakeries because of their (usual) high amounts of fat and sugar, but making them at home is a whole other story! For about half the calories, you can spare yourself the sugar crash and tell that Starbucks bakery window to go kick rocks. Isn’t it beyond taunting?! 
These muffins are incredibly light and moist with the perfect crunchy topping. Fresh blueberries and a hint of lemon create a incredibly fresh taste and subtle sweetness. The nutrition profile on these delicious muffins is also pretty outstanding. Between the addition of Greek yogurt and flaxseed, we have a nutritious dose of protein, probiotics and heart-healthy fats. The whole wheat flour, oats and blueberries also add a hefty dose of fiber, vitamins and minerals.
They are the true definition of a “feel-good” breakfast.
You can prepare a batch to eat throughout the week for quick grab-n-go breakfasts, or freeze leftovers for later use! I like to have one as a mid-morning snack in place of a protein bar or yogurt. They really don’t need any additional toppings, but a light smear of grass-fed butter is undeniably fantastic. 
Total breakfast saviors.
Whole Wheat Blueberry Lemon Greek Yogurt Muffins
Ingredients
- **Streusel Topping**
- 1/3 cup old fashioned oats
- 1 tbsp white whole-wheat flour
- 2 tbsp brown sugar I used Truvia Brown Sugar Blend
- 1/4 tsp cinnamon
- 2 tsp flaxseeds optional
- 1 tbsp melted coconut oil
- **Muffins**
- 2 cups white whole-wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1 large egg
- 1 cup lemon-flavored nonfat Greek yogurt I used Chobani
- 1/2 cup Truvia Baking Blend sub for granulated sugar
- 1/3 cup melted coconut oil
- 1 1/2 tsp vanilla extract
- Zest of 1 lemon ~1 tsp
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 375 degrees F. Place 12 muffin-cup liners in muffin cups and lightly coat with non-stick spray.
- Combine streusel ingredients: oats, flour, brown sugar, cinnamon, flaxseed and coconut oil. Toss with a fork.
- In a large bowl, combine dry ingredients for muffins: flour, baking powder, baking soda, salt and cinnamon. Stir well with a whisk.
- In a separate bowl, combine wet ingredients: egg, Greek yogurt, Truvia (or sugar), coconut oil, vanilla extract and lemon zest. Stir well with a whisk.
- Add Greek yogurt mixture to flour mixture and stir until just combined. Fold in blueberries.
- Divide batter evenly among prepared muffin cups. Sprinkle evenly with streusel topping. Bake for 22-24 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool on wire rack for 15 minutes before removing from pan. Remove from pan; cool completely on wire rack.
Notes
Individually wrap and freeze leftovers for up to 2 months.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I suspect the recipe is outdated? I tried as is and my batter was very dry and crumbly. Couldn’t even use it to pour in the muffin cups. I think the ratio to liquid and flour is off. I will try again adding more yogurt, but it’s a shame the recipe is so inaccurate as written. If it is correct, I wonder what I did wrong as it has so many great reviews.
I made 12 muffins, then used the rest of the batter to make waffles , OMG they were amazing! ty I love this and will for sure be A go to for me!
That is such a great idea!! I’m so glad you enjoyed the recipe!
These were great! I used butter instead of coconut oil because I was out, and a blueberry yogurt instead of lemon. I did half all-purpose and half whole wheat flour.
The most impressive things about this recipe:
The texture is perfect. A true muffin texture. Not too dense or gummy in any way. BRAVO!
Also, the streusel toping stayed crunchy after the muffins were refrigerated overnight, which pretty much NEVER happens!
Thank you thank you!
Hi Stephanie, I’m so thrilled to hear you enjoyed them!! I have to agree that the best part about them is that they don’t taste like a “healthy muffin” – which i’m we all have had our fair share of! Lol I’m tempted to make a fresh batch now myself! Thanks for stopping by and providing a review!! Cheers!
These look fantastic! Love blueberries and lemon together and yogurt in baked goods adds so much moistness!
Thank you, Jessica! The blueberry + lemon combo tastes so light and refreshing. They’ve been such a great breakfast all week!
Oh my goodness, these look amazing! I love everything about this recipe!
Thank you, Melanie! They’ve been on repeat in my breakfast routine all week!