Light & Fresh: Healthy Lemon Butter Milk Muffins

Finally it is a bit cooler… With the decreasing temperatures the desire for baked goods rises again – at least for me. Is it the same for you? In any case, the slight change in the weather caused me to finally publish a new baking recipe again. During this extreme hot period I did not feel like baking at all. Maybe it was the same for you? Our body usually signals to us quite clearly what he is longing for. As much as I love a warm porridge and oatmeals in the morning, I just didn’t feel like it in the last weeks because of this enormous heat. I had a light breakfast smoothie or a smoothie-bowl almost every morning. I felt similar with cake and baked goods. During the summer there were therefore healthy sweets mainly in the form of ice cream or no-bake cakes. I already shared many of these recipes with you on the blog.

But as soon as the weather changes and the somewhat cooler days of the year begin, I automatically long for warmer meals again. With the ” decreasing ” temperatures of the following weeks you can look forward to a number of new comfort food recipes and delicious baked sweets. I’ll share the first recipe with you today. The lemon-buttermilk muffins definitely have a hint of summer and sun in them. That’s good, because baked with all the healthy ingredients, they not only taste deliciously light, but also keep you in a good mood. If you like to, maybe already have one in the morning for breakfast?


Whatever… If you would like to try the recipe this weekend – whether for breakfast or coffee, then go ahead. The ingredients are quickly mixed together and the fluffy little muffins are prepared in less than half an hour. I think they taste deliciously light and fresh and on weekends as breakfast muffins I consider them as absolutely awesome. What do you mean?

Lemon Butter Milk Muffins

Vorbereitungszeit10 Minuten
Zubereitungszeit20 Minuten
Gesamtzeit30 Minuten
Gericht: Dessert
Keyword: Muffins
Portionen: 12 Muffins
Autor: Adaeze


  • 200 ml butter milk
  • 60 g oat flakes
  • 200 g wholemeal flour e.g. spelt
  • 2 eggs
  • 2 tsp tartar baking powder
  • 80 g coconut blossom sugar or whole cane sugar
  • 1 vanilla pod
  • 100 ml rapeseed oil
  • 2 organic lemons (juice and peel)
  • 2-3 tsp yoghurt
  • 1 tbsp rice syrup


  • Preheat the oven to 180°C (circulating air). Place the paper cups in the muffin tray. Wash the lemons and grate the peel on a grater. Then squeeze out the lemon juice and set aside. 
  • Mix buttermilk with oat flakes and lemon peel and let it swell. Divide the vanilla pod lengthwise in half and loosen the pulp with a spoon. Mix flour and baking powder. Stir the eggs and then mix with the swollen oatmeal mixture, sugar, vanilla pulp, oil and lemon juice. Add the flour mixture and mix well.
  • Spread the dough equally over the muffin cups and bake on the middle rack for approx. 20-25 minutes until light brown.
  • Let the muffins rest in the tray for another 5 minutes, take them out and let them cool.
  • Mix yoghurt with rice syrup and pour over the muffins as a topping.


The recipe requires a 12 muffin tray and muffin paper bowls.

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Ich bin Adaeze, holistische Ernährungsberaterin und Health & Life Coach. Bei mir dreht sich alles um natürliche Ernährung, Gesundheit, Natural Beauty & Anti-Aging. Ich möchte Dir zeigen, dass eine gesunde Ernährung und ein ganzheitlich bewusstes Leben kein Verzicht bedeutet, sondern Spaß macht und sich auf natürliche Weise, mit Freude und Leichtigkeit, in den Alltag integrieren lässt. 

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