Lemon-Blueberry Muffins

My favorite morning “go-to” food.

I almost feel like I am eating dessert for breakfast when I eat these muffins. What a way to start the day!

After my husband’s Type2 Diabetes diagnosis we thought baked goods would be a thing of the past. But in time I found delicious ways to add yummy baked foods back into our diet, like these muffins, made with ingredients that are good for you.

I usually bake an entire batch, keep enough for two days in the fridge, and freeze the rest in meal sized portions.

I warm them up in the microwave and add a teaspoon of Cashew or Almond Butter … oh my… yum! Packed with protein, one muffin keeps me satisfied all morning.

I love using blueberries in recipes because they are super healthy. They are a great source of vitamin K and C, fiber, manganese, and filled with antioxidants.

As it is blueberry season right now, I buy them when they are on sale and use them fresh. I then freeze the ones I have extra for a later time. I prefer to use fresh ones for the recipe, but frozen ones will work, just add them frozen and gently incorporate them with as little stirring as possible.

Lemon Blueberry Muffins

Dry ingredients:

2 cups Whole Wheat Pastry Flour

1 cup Almond Flour

½ cup Coconut Flour

½ cup Just Like Sugar-Table Top

1 Tablespoon baking powder

2 teaspoons freshly grated lemon zest*

¾ teaspoon Nutmeg

Pinch of sea salt

“Wet” ingredients:

2 eggs

1 egg white

1 cup low-fat milk, at room temperature

1 cup non-fat plain Greek yogurt

½ cup melted Coconut Oil

1 Tablespoon freshly squeezed lemon juice*

1 teaspoon pure vanilla extract

1 cup fresh blueberries

  1. Preheat the oven to 350°F.
  2. Line 24 muffin cups with paper liners.
  3. In a large bowl combine all dry ingredients.
  4. In a smaller bowl, combine wet ingredients, stir until smooth.
  5. Add your wet ingredients to the dry ones.
  6. Gently add blueberries, stir as little as possible.
  7. Spoon batter into lined muffin cups.
  8. Bake 25 minutes or until toothpick comes out clean.


  • *Buy a bag of organic lemons (they are seldom sold single) and freeze them. Read the article about preserving lemons to see how you can freeze them. This will save you time and money.
  • *If you make this recipe often, you could save the exact amount of zest and juice needed for this recipe in a zip lock and tiny container.
  • I provided links for those ingredients that may be difficult to find. This way you can easily find them online. When we started on our diabetic journey it wasn’t easy to locate some not-so-well known ingredients. Recently though, I have noticed that it is becoming easier to find the above items even at the grocery store.


The recipe above is a variation of the Lemon Blueberry Muffin recipe I found in The Type 2 Diabetic Cookbook .  This book has been a blessing to us. The tips are great and the recipes delicious. At times I play with the ingredients and change them up, but the inspiration comes from the book. I would advise anyone with Type 2 Diabetes to read the book and follow the guidelines.

8 Comments Add yours

  1. You have the best recipes!! It all looks so delicious.

    Liked by 2 people

    1. Thank you so much. I am glad you like it.


  2. Rob P says:

    They look great.

    Liked by 1 person

  3. Carol says:

    Great muffins they look very nice 🙂 Thank you for the follow

    Liked by 1 person

    1. Chris says:

      Thank you, Carol.

      Liked by 1 person

  4. Bernice says:

    Looks fantastic! Love the Almond Flour!

    Liked by 1 person

    1. Chris says:

      Thank you, Bernice. I love it too. It boosts nutrition tremendously.

      Liked by 1 person

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