Healthier Lemon Blueberry Muffins Recipe

Just because you’re looking to eat better doesn’t mean you have to give up on the things you love! Packed full of wheat germ, agave nectar, low-fat buttermilk and tasty blueberries, these Healthier Lemon Blueberry Muffins offer a better-for-you option for a quick breakfast on the go. Best of all, these muffins taste so good that no one will know that they’re packed full of goodness! Indulge your cravings without the guilt with these tasty and delicious lemon blueberry muffins.
Makes: 1 dozen
Skill Level: None

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Step 1

Preheat oven to 375°F. Prepare 12 cup muffin pan with vegetable pan spray.

Step 2

In large bowl, combine flour, ½ cup wheat germ, baking powder and salt; mix well. In separate bowl, whisk together agave nectar, egg whites, buttermilk, butter and lemon zest. Add to flour mixture; stir just until dry ingredients are moistened. Do not overmix. Gently fold in berries. Divide mixture evenly among cavities. Sprinkle with remaining 2 teaspoons wheat germ. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Serve warm or at room temperature.

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all purpose flour

2 1/2 cups all purpose flour

baking powder

1 1/2 teaspoons baking powder


3/4 teaspoon salt


6 tablespoons butter (or margarine, melted)

frozen blueberries

1 1/4 cups frozen blueberries

wheat germ

1/2 cup plus 2 teaspoons wheat germ (divided)

agave nectar

1/2 cup light agave nectar

egg whites

4 egg whites


1 cup low-fat buttermilk

lemon zest

2 teaspoons grated lemon zest (about 1 lemon)



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