Tag Archives: blueberry lemon muffins

Blueberry Lemon Loaf


I love blueberry anything. Muffins, pancakes, pie, stirred in my oats. Lemon added to blueberry takes it to another level. This is a great quick bread to take to a brunch or eat for dessert. When I am making it for just my family, I don’t add much sugar. Our tastebuds are very sensitive to sweetness at this point since we rarely eat sugar. But when I make something for others, I add a little more, hence the varying sugar amounts listed in the recipe. Either way, this loaf is very low in sugar (about half of any other recipe I found while browsing), has healthy fats, and higher protein from the sprouted whole grain flour and eggs. I foresee this being repeated often. I am sure this could be make into muffins as well, just shortening the cooking time to around 20-25 minutes.

Blueberry Lemon Loaf

makes 12 slices

1 2/3 cups  + 1 Tbs sprouted whole wheat flour (or flour of choice)

2 tsp baking powder

1/8 tsp salt

1/4 cup melted butter or coconut oil

1/3-1/2 cup sugar (coconut palm or unrefined)

2 eggs

1 tsp vanilla

1/2 cup buttermilk or kefir

1 1/4 cups blueberries

1 small lemon, zest and juice

1 tsp honey

Mix together flour (reserving the 1 Tbs), salt, baking powder. In a separate bowl mix melted butter, sugar, eggs, vanilla, zest, kefir, and all but 1 tsp of the lemon juice.

Toss blueberries with the 1 Tbs reserved flour. Stir together the dry, wet, and blueberries. Fold together just until combined.

Bake at 350 F for 60 minutes, until tester comes clean.

Mix remaining 1 tsp lemon juice and 1 tsp honey and reserve it.

As soon as the loaf is cooked, remove from oven, poke about a dozen holes with a toothpick and pour lemon juice/honey mixture over the top. After it cools for about 10 minutes, remove from pan and cut.


nutritional information

calories: 145

fat: 5 g

sodium: 73 mg (3%)

carbohydrates: 22 g

dietary fiber: 1 g

sugars: 8 g

protein: 3.2 g